Although you don't want to eliminate saturated fats and cholesterol from your diet, you probably should be cutting down on the amount you eat.

Dr. Don Bradley, chief medical director and vice president of Blue Cross and Blue Shield of North Carolina, suggests the following tips for cutting down:

Eat no more than three egg yolks a week, including eggs used in cooking.

Limit your intake of shrimp and organ meats.

Eat more fish, chicken and turkey, instead of beef, pork and lamb.

Opt for poultry-based luncheon meats.

Bake, broil and roast food instead of frying it.

Instead of salt, reach for herbs, spices, onion, garlic, lemon juice or wine and vinegar, to add extra flavor.