Meat, fish and eggs contains lipids (fats) whose quality and quantity vary from one food to another. Only foods of animal origin make cholesterol. The proportion of fat in these foods is highly variable within the same group of products as they are from the marine environment where the terrestrial environment. The main difference between meat and fish is mainly at the quality of these fats.
The meat is rich in cholesterol, saturated fat while the fat of fish contain generally more essential polyunsaturated fatty acids that have a protective effect against cardiovascular disease.
In this family food that are classified as all meats and other cured meats.
