To obtain a food product capable of reducing the cholesterol content in blood, optimizing the amount of glycerides and excellent in stability by being based on a fat containing a prescribed amount of cholesterol equivalent material having the degree of esterification in a prescribed range.

This food product based on a fat containing cholesterol is based on a fat containing ≥1 wt.%, preferably ≥2 wt.%, more preferably ≥5% cholesterol equivalent (existing as free cholesterol or an esterified cholesterol) in which the esterification degree of the cholesterol is 40-90 wt.%, preferably 50-80 wt.%, and a mixture of cholesterol and the cholesterol ester in which the content of the esterified cholesterol is 55-80 wt.%. Further, the food product is preferably based on the fat selected from a group of a yellow-colored fat spread, mayonnaise, dressing, shortening, cooking and frying oil and ice cream.