Can Beef Broth Cause High Cholesterol? Separating Fact from Fat

November 13, 2025 •

5 min read

According to nutritional data, many commercial beef broths contain zero cholesterol. But with red meat often linked to high cholesterol, a common question arises: can beef broth cause high cholesterol, or is this a nutritional misconception?

Quick Summary

Commercial beef broth typically contains minimal, if any, cholesterol and very little saturated fat. While red meat is a concern for cholesterol, the liquid broth is not. The primary health consideration for store-bought broth is high sodium, not fat.

Key Points

Low Cholesterol Content: Standard beef broth is inherently very low in cholesterol, with many commercial brands listing 0mg per serving.
Saturated Fat is the Primary Concern: Unlike solid red meat, which is high in saturated fat, beef broth is primarily water and savory flavor, making it a low-fat option.
Sodium is the Main Risk: The primary cardiovascular health risk in many store-bought broths is high sodium content, not cholesterol, so choose low-sodium versions.
Bone Broth vs. Broth: Bone broth is simmered longer to extract collagen and gelatin, but any excess fat that can contain saturated fat can be removed by chilling and skimming.
Control with Homemade Broth: Preparing your own broth at home gives you complete control over fat and sodium content, allowing you to make the healthiest version possible.
Defatting is Easy: Whether homemade or pre-made, refrigerating the broth solidifies the fat at the top, making it easy to skim off before use.

The Truth About Beef Broth and Cholesterol

For many, the association between red meat and high cholesterol levels naturally extends to beef broth. However, this is largely a misconception. The cholesterol in meat is found in the fatty and muscle tissues, not in the water-based liquid that is strained to make broth. Commercial beef broths, especially fat-free versions, consistently show zero cholesterol on their nutrition labels. The real nutritional impact of broth—and its potential effect on your health—depends on the type of broth, how it's prepared, and the sodium content.

Beef Broth vs. Bone Broth: What’s the Difference?

Understanding the distinction between beef broth and bone broth is key to assessing their nutritional profiles. While the terms are often used interchangeably, they refer to different preparation methods and result in different products.

Beef Broth: A savory liquid made by simmering meat, vegetables, and seasonings in water for a relatively short time (often less than two hours). It is generally low in fat and cholesterol, as the cooking process and subsequent straining remove most of the solid fats. Broth is lighter and less viscous than stock.
Beef Bone Broth: Made by simmering roasted beef bones (sometimes with a small amount of meat and vegetables) for a much longer period, from 12 to 48 hours. This long cook time extracts collagen, gelatin, and minerals from the bones. As the collagen breaks down, it creates a thicker, gelatinous texture. While the fat can be skimmed off, bone broth may contain more fat than standard broth if not properly defatted.

The Real Culprit: Saturated Fat, Not Dietary Cholesterol

Decades ago, it was widely believed that consuming dietary cholesterol directly led to high blood cholesterol. However, research has shifted focus. The greater dietary risk for high blood cholesterol comes from high intake of saturated and trans fats, which prompt the liver to produce more cholesterol. Since standard beef broth is very low in fat, it poses little to no risk to your cholesterol levels. Red meat, on the other hand, is a significant source of saturated fat and is a well-known concern for those managing high cholesterol. As long as you are using a commercial or homemade broth with the fat properly removed, the direct effect on your cholesterol is negligible.

The Hidden Danger: High Sodium Content

For most people, the main health concern with commercial broth isn't cholesterol or fat—it's sodium. Many store-bought broths, including beef broth, can be exceptionally high in sodium, with a single serving containing a significant percentage of the daily recommended intake. High sodium intake is a major risk factor for high blood pressure and can contribute to overall cardiovascular disease, independent of cholesterol levels. For this reason, choosing low-sodium or unsalted versions is a heart-healthy choice.

Heart-Healthy Broth Alternatives and Tips

If you're concerned about your heart health or simply looking for variety, there are many healthy alternatives to beef broth. Here are a few options:

Vegetable Broth: This is an excellent plant-based, cholesterol-free option that can be used in almost any recipe. Homemade versions are easy to make and allow for complete control over the ingredients and sodium level.
Chicken Broth: Similar to beef broth, store-bought and homemade chicken broth is low in cholesterol and fat (if defatted) and is a versatile, savory option.
Mushroom Broth: This provides a deep, umami flavor that can mimic the richness of beef broth in vegetarian or vegan dishes. It's naturally low in fat and cholesterol.

Making a Heart-Healthy Broth at Home

Homemade broth is the best way to control all ingredients, from the quality of bones to the amount of seasoning.

Select lean bones: For beef bone broth, use high-quality, grass-fed beef bones with minimal fat. While collagen is beneficial, too much fat can increase the saturated fat content.
Roast for flavor: Roasting the bones and vegetables first adds a rich, deep flavor. This step is optional but recommended for depth.
Simmer and skim: Cook the broth for several hours (or longer for bone broth) and regularly skim the fat and foam off the top. This is the most crucial step for reducing the final product's fat content.
Chill and defat: After cooking, let the broth cool completely in the refrigerator. The fat will rise to the top and solidify, forming a hard layer that can be easily lifted and removed.
Watch the salt: Season sparingly with salt and rely on herbs, spices, and vegetables for flavor.

Comparison of Broth Types


Feature	Commercial Beef Broth (Fat-Free)	Homemade Beef Broth (Defatted)	Vegetable Broth	Bone Broth (Defatted)
Cholesterol	0 mg	Very low to 0 mg	0 mg	Very low to 0 mg
Saturated Fat	0 g	Very low to 0 g	0 g	Variable, but low if defatted
Sodium	Often very high	Controlled by user	Can be high; low if homemade	Can be high; low if homemade
Collagen/Gelatin	Minimal	Variable, depending on cook time	None	High
Key Nutrients	Primarily vitamins and minerals from processing	Good source of minerals and amino acids	Rich in minerals and vitamins from vegetables	Rich in amino acids (glycine, proline), minerals
Heart Health Concern	High sodium	High sodium (if added)	High sodium (if commercial)	High sodium (if added)

Conclusion: The Bottom Line on Beef Broth and Cholesterol

The simple answer to whether beef broth can cause high cholesterol is no. The risk to cardiovascular health from concentrated animal fat is significantly reduced when it is strained out to create a clear broth. The potential for elevated cholesterol from red meat is primarily linked to its saturated fat content, not the broth derived from it. For a heart-healthy choice, the key is to be mindful of sodium levels, especially with store-bought products. By choosing low-sodium options or making your own defatted broth, you can enjoy the rich, savory flavor without worry. As a reminder, making dietary changes should always be discussed with a healthcare professional to ensure they align with your overall health needs and medical history. The risk of high cholesterol is most significantly impacted by saturated fats in foods like red meat and processed meats.

Frequently Asked Questions

No, standard beef broth contains very little, if any, cholesterol. The cholesterol in meat is found in the fatty tissue, which is typically separated and skimmed off during the broth-making process.

Beef bone broth is also low in cholesterol. While it may contain more fat than standard broth due to the longer cooking time, this fat can and should be skimmed off to reduce saturated fat intake. The potential benefits from its collagen and amino acids are not outweighed by cholesterol concerns, especially if defatted.

In culinary terms, stock is made from bones simmered for a long period and is typically unseasoned, while broth is made from meat and vegetables cooked for a shorter time and is seasoned. Commercially, the terms are often used interchangeably, but both are generally low in cholesterol.

Many commercial beef broths are very high in sodium, which can negatively impact heart health by increasing blood pressure. It is advisable to choose low-sodium or unsalted versions, especially if you have cardiovascular concerns.

For a low-cholesterol diet, the best option is a homemade, defatted beef broth where you control the ingredients. If purchasing, look for low-sodium and fat-free versions explicitly labeled as such on the packaging.

Yes, excellent alternatives include vegetable broth, mushroom broth, and defatted chicken broth. These offer savory flavor profiles without any beef content and are good choices for reducing overall meat consumption.

To reduce fat, you must thoroughly skim the fat off the surface while simmering. For best results, chill the finished broth in the refrigerator. The fat will solidify into a top layer, which can be easily lifted and discarded, leaving a clear, low-fat broth behind.