Google
Cholesterol

    A number of chemical compounds in food and in the body are classified as lipids.  
    These include neutral fats, also called triglycerides, the phospholipids, cholesterol,
    and a few others of less importance.  The substances all have similar chemical
    properties.  Liquid fats are often referred to as oils; fats are generally solid.

    Cholesterol levels are associated with cardiovascular disease.  Although heart and
    vascular disease have traditionally been felt to be a male problem, with increasing
    age the risk of a woman having a heart attack increases; between ages 50 and 75,
    heart attack is the leading cause of death in women.  

    Cardiovascular disease probably begins in early childhood.  Blood cholesterol and
    triglyceride levels are the primary indicators of risk.  One theory states that a
    damaged artery lining attracts blood cell fragments called platelets; the platelets
    release a substance called thromboxane which causes the artery to spasm.  This
    causes more damage.  A cycle then develops that results in more damage to the
    artery and the accumulation of cholesterol with ultimate development of
    atherosclerosis, or a semi-solid clot-like area called a plaque that interferes with
    blood flow and narrows the caliber of the artery; these arteries then lose most of their
    flexibility.  The roughness of the surface of the arterial lining causes blood clots to
    develop.  Small pieces of clots may embolize, or break off and travel in the blood
    stream to the brain (stroke) or to the heart (heart attack).  Almost half of all humans
    die from these diseases.



















    Physicians often refer to "bad cholesterol" (LDL) and "good cholesterol" (HDL);  this
    denotes the way cholesterol is bound within lipoproteins, the natural carrier
    molecules of the body.  The “big three” risk factors for cardiovascular disease include
    elevated total cholesterol, low HDL, and high LDL.

    Cholesterol is essential;  it is required to build and maintain cell membranes and
    makes the membrane fluid.   
    In addition, vitamins A, D, E, and K are fat-soluble, meaning they can only be
    digested, absorbed, and transported in conjunction with fats. Fats are also sources
    of  essential fatty acids, an important dietary requirement. Fats play a vital role in
    maintaining healthy skin and hair, insulating body organs, maintaining body
    temperature, and promoting healthy cell function.  They also store energy for future
    use;  this tendency to store energy is what results in obesity.























    What to do about it:

    1.  Cholesterol may come from the diet, absorbed each day from the gastrointestinal
    tract, or it may come from the cells of the body (endogenous cholesterol).  Essentially
    all of the endogenous cholesterol is formed by the liver.  The blood cholesterol
    concentration usually is not changed up or down by more than 15% by altering the
    amount of cholesterol in the diet although extremes of dietary control can probably
    change it by as much as 30%.  So the first step in  changing cholesterol levels may
    be to follow a low-fat diet.
    2.  A saturated fat diet increases blood cholesterol concentration by as much as 15 to
    25%.
    3.  A diet high in unsaturated fatty acids lowers the blood cholesterol a slight amount.  
    Therefore, choosing the appropriate type of fat may be helpful.  
    4.  Low thyroid hormone increases blood cholesterol concentration, whereas excess
    thyroid hormone decreases concentration. Treating thyroid disease may help.
    5.  Serum cholesterol increases greatly with diabetes. There is some evidence that
    maintaining excellent glucose control is helpful in preventing heart disease.
    6.  Estrogens decrease serum cholesterol, whereas the male sex hormones or
    androgens increase serum cholesterol.  Ask your physician if you are a candidate for
    hormone replacement.

    If your cholesterol is elevated start a low-fat diet, be careful of your choices, watch
    what you eat, maintain a normal weight, and be tested for diabetes, thyroid disease,
    and high blood pressure.   See your physician or primary care provider.   Read the
    nutrition labels on your foods.

    •        No more than 25% of calories from fat
    •        No more than 10% of calories from saturated fat
    •        Limit cholesterol to less than 300 mg per day
    •        Consume 25-35 grams of fiber daily

After 3-6 months on a low-fat diet, repeat a fasting lipid panel.  If levels are the same or only
minimally changed, consult your care provider for consideration of cholesterol-lowering
medications.
Cholesterol
Brenda L. Kehoe, M.D.
    Factors that could increase the risk of developing heart disease include:
    •        Elevated serum cholesterol levels greater than 200 mg/dL
    •        Elevated low-density lipoprotein (LDL) greater than 100
    mg/dL
    •        High total cholesterol to HDL ratio levels or low total HDL
    •        Elevated triglyceride levels
    •        Cigarette smoking
    •        High blood pressure
    •        Diabetes
    •        Sedentary lifestyle
    •        Obesity, especially if body assumes an apple shape (central
    accumulation of fat)
    •        Stress
    •        Family history of heart disease
    The American Heart Association provides a set of guidelines for total
    (fasting) blood cholesterol levels and risk for heart disease:
    Level               Interpretation
    <200                Desirable
    200-239          Borderline high risk
    >240                High risk


    The American Heart Association has set guidelines for triglyceride
    levels:
    Level                Interpretation
    <150                Normal range, lowest risk
    150-199          Borderline high
    200-498          High
    >500                Very high, increased risk
Custom Search