Of course, the right type of fat isn’t the one found in crisps, cakes and chips (unfortunately) – that’s saturated fat, which can increase the levels of LDL (bad) cholesterol in our blood. Instead, good fats are those which are poly or monounsaturated, such as those found in avocados, olive oil and walnuts. These fats can boost the levels of ‘good’ fats in our blood, also known as HDL cholesterol, which helps to clear our arteries of the fats that cause us harm – aka, LDL cholesterol.

Professor Berry’s advice didn’t stop there. On top of highlighting the right kind of fats to eat, she flagged a pattern of eating that’s been proven to lower cholesterol levels, known as The Portfolio Diet. “[This diet] is a portfolio of different dietary components,” Professor Berry began. “It includes having phytosterols [a natural compound found in plants that can help to lower cholesterol], soluble fibre like beta-glucans, plant-based proteins and nuts and seeds.

“It’s made up of four key components, and this is largely because of the effect that those components have on how we process cholesterol and how we remove cholesterol from our circulation. If you include all of these four components from the portfolio diet, you can actually reduce your cholesterol by about 30% – that’s huge.”

How to reduce cholesterol: why upping – not reducing – your fat intake could be the key