Cholesterol is a lipid molecule which plays a major part in the occurrence of cardiovascular diseases. It is usually transported in the blood bound to proteins (forming lipoproteins).
High Density Lipoproteins (HDL) are associated with a reduced risk cardiovascular disease.
Low Density Lipoproteins (LDL) are associated with a high risk of cardiovascular disease.
LDL is thought to facilitate the formation of plaques containing cholesterol in the walls of arteries (atherosclerosis). This process can compromise blood supply to various organs such as the heart, brain and kidneys. Atherosclerosis can compromise the elasticity of arteries and lead to hypertension. A high blood cholesterol level, especially LDL, is considered as a risk factor in the development of chronic diseases such as hypertension, diabetes mellitus and cardiovascular diseases. A high blood cholesterol level can run in families (familial or genetic), result from a high cholesterol diet, or result from a combination of genetic and dietary factors. The following foods commonly consumed in the Gambia are noted to have a high fat content include:
Soured Milk (Sowe)
Palm oil
Avocado
Butter
Full cream milk
Egg yolk
Reducing dietary intake of cholesterol is the first step in lowering blood levels.

If blood cholesterol levels cannot be contained on diet alone then cholesterol lowering drugs may be prescribed by the physician. Both diet and drug therapy should be complemented with regular, tolerable exercise.