I was reading a BBM article about cholesterol and its recommendation of salmon/fish as a way to lower it (and of course, lower body fat percentage among other things). However, when I looked at the USDA nutrition facts for skinless chicken drumsticks with thigh versus salmon, I noticed that the first option has less saturated fat. Salmon has a higher amount compared to skinless chicken drumsticks with thigh. This varies a bit from source to source, but skinless chicken drumsticks with thigh always seem to come out on top.
The question is, if I prefer skinless chicken drumsticks with thigh over salmon, does that choice align with my goals of lowering cholesterol?
I don’t think it’s likely either food will have a significant impact on blood cholesterol levels. Additionally, their saturated fat contents are so close that even this isn’t really instructive either. While the type of saturated (and other) fat contained are different, I don’t think replacing chicken with salmon is likely to have a big impact on health or vice versa.
Jordan, I’m confused on why you say salmon isn’t likely to have much of an effect on cholesterol levels because both you and Austin recommended fish to me to lower my own cholesterol levels ( among a few other things obviously)
I said I don’t think either food swapped for the other is likely to have a significant influence on blood cholesterol levels, as they’re quite similar in total saturated, mono- and poly- unsaturated fats. If the salmon was replacing red meat, I may have a different response. I believe this was the situation for you, but I can’t remember off hand. In short, context matters a lot when it comes to food substitution.