Understanding Cholesterol: "Good" and "Bad" Cholesterol

What's the difference between "good" cholesterol and "bad cholesterol" Here's an explanation. But first, it's important to understand that these terms apply only to types of cholesterol in your own body. There is no "good" cholesterol in any food you eat.

Cholesterol and fats move through the body in tiny particles called lipoproteins. One of these particles, called low–density lipoprotein, or LDL, is the main carrier particle for cholesterol. When there is too much cholesterol in the blood, LDL particles can end up causing small "bumps" on the inner walls of the arteries. This process, which narrows the artery and obstructs the flow of blood, is called atherosclerosis, sometimes called "hardening of the arteries." This can lead to heart attack or stroke. Because high concentrations of LDL cholesterol in the bloodstream promote atherosclerosis, it is known as "bad cholesterol."

Since the majority of cholesterol is in the form of LDLs, a high blood cholesterol level usually means high LDL levels. Population groups with an average cholesterol level of roughly 150 mg/dL or less are largely free of coronary heart disease. When cholesterol levels rise above 150, the risk of heart disease increases.¹

"Good cholesterol," or high–density lipoprotein (HDL), goes back to the liver where it is disposed of. The higher your HDL cholesterol concentration, the lower your heart disease risk. When HDL levels are below 40 mg/dL, heart disease risk increases.