Introduction
Cholesterol is a greasy substance found in the cell membranes of all tissues, and is carried in the blood plasma of all animals. It is also considered a sterol (a combination steroid and alcohol) and is more plentiful in tissues which either manufacture more of it or have more abundant densely-packed membranes, for example, the liver, spinal cord and brain and is insoluble in blood, but is carried in the circulatory system bound to one of the varieties of lipoproteins. It is needed in the membranes of mammalian cells for normal cell function, and is either synthesized or derived from the diet, in which case it is transported by the bloodstream in low-density lipoproteins.
Cholesterol is minimally soluble in water; it cannot dissolve and travel in the water-based bloodstream. It is mostly found in animal fats: any food containing animal fats contains this substance; food not containing animal fats either contains none or negligible amounts. It is a waxy, fat-like substance that can build up on the walls of your arteries (blood vessels that carry blood from the heart to other parts of the body) and plays essential parts in the formation of cell membranes, some hormones, as well as vitamin D.
Disease
Large numbers of low density particles (LDL) are strongly tied to the presence of arterial disease within the arteries. By contrast, having small amounts of large particles (HDL) has been independently associated with arterial disease progression within the arteries. In other words too much LDL or too little HDL is associated with disease of the arteries. This disease process can lead to myocardial infarction (heart attack), stroke and peripheral vascular disease.
It is recommended that you have your levels tested more frequently than five yrs if a person: has total levels of 200 mg/dL or greater, is a man over age 45 or a female past age fifty, has HDL (good) cholesterol less than 40 mg/dL, or other risk factors for heart disease and stroke. A campaign is under way to teach females that heart disease isn't just for males. It's estimated that 70-million Americans have at least one kind of heart disease. New results from the Women's Health Initiative Dietary Modification Trial showed that eating a low-fat diet for eight years DID NOT prevent heart disease, breast cancer, or colon cancer, and didn't help to reduce weight, either.
What is becoming clearer and clearer is that bad fats,referring to saturated and trans fats, raise the risk for certain diseases while good fats, referring to mono-unsaturated and poly-unsaturated fats, reduce the risk. In a study of over eighty thousands female nurses, Harvard researchers actually found that elevating cholesterol intake by 200 mg for every one thousands calories in the diet (about an egg a day) DID NOT appreciably raise the chance for heart disease. Recent research by Harvard investigators has shown moderate egg consumption--up to one a day--DOES NOT increase heart disease risk in healthy people. Those with diabetes, though, should probably limit themselves to no more than two or three eggs a week, as the Nurse's Health Study found that for such people, an egg a day could increase the risk for heart disease.
Levels
According to the lipid concept, abnormally high levels (AKA hypercholesterolemia) and abnormal proportions of LDL and HDL are tied to cardiovascular disease by aiding atheroma development in arteries (atherosclerosis). Since high LDL contributes to this process, it is called "bad cholesterol", while high levels of HDL ("good cholesterol") offer a degree of protection against heart disease. Unusually low levels are named hypocholesterolemia. As has been said, high levels in the blood can elevate your risk of heart disease and your levels have a tendency to rise as you get older. In the 1960s and 70s, scientists established a link between raised blood levels and heart disease.
Some types of fat are obviously good for cholesterol levels and others are clearly bad for them. While it is well known that high blood levels are connected to an increased risk for heart disease, scientific studies have shown that there is only a weak relationship between the amount of cholesterol a person "consumes" and their blood levels or chances for heart disease.
For some people with elevated levels, lowering the amount in the diet has a small but helpful impact on blood cholesterol levels. Though it's true that egg yolks have a lot of cholesterol--and, therefore may slightly impact blood levels--eggs also contain nutrients that may help decrease the risk for heart disease, including protein, vitamins B12 and D, riboflavin, and folate. Saturated fats increase total blood levels more than dietary cholesterol because they tend to boost both good HDL and bad LDL. Trans fats are even worse than saturated fats because they elevate bad LDL and lower good HDL.
In studies in which poly-unsaturated and mono-unsaturated fats were consume in lieu of carbohydrates, these good fats decreased LDL levels and increased HDL levels. Logically, most of the influence that fat intake has on heart disease is due to its effect on blood cholesterol levels. In other words, low-fat diets seem to offer no apparent advantages over diets with fat levels near the national average.
Conclusion
Cholesterol is a waxy, fat-like substance that is located in all cells of the body and is also found in some of the foods you eat. It is suggested by the American Heart Association to test your levels every five ys for people aged 20 years or more. There are usually no signs or symptoms that you have high blood cholesterol, but it can be detected with a routine blood exam. You are likely to have high levels if members of your family have it, if you are overweight or if you consume lots of fatty foods. You can lower your levels by exercising more and eating more fruits and vegetables. You also may need to take medication to lower it.
Cholesterol is a greasy substance found in the cell membranes of all tissues, and is carried in the blood plasma of all animals. It is also considered a sterol (a combination steroid and alcohol) and is more plentiful in tissues which either manufacture more of it or have more abundant densely-packed membranes, for example, the liver, spinal cord and brain and is insoluble in blood, but is carried in the circulatory system bound to one of the varieties of lipoproteins. It is needed in the membranes of mammalian cells for normal cell function, and is either synthesized or derived from the diet, in which case it is transported by the bloodstream in low-density lipoproteins.
Cholesterol is minimally soluble in water; it cannot dissolve and travel in the water-based bloodstream. It is mostly found in animal fats: any food containing animal fats contains this substance; food not containing animal fats either contains none or negligible amounts. It is a waxy, fat-like substance that can build up on the walls of your arteries (blood vessels that carry blood from the heart to other parts of the body) and plays essential parts in the formation of cell membranes, some hormones, as well as vitamin D.
Disease
Large numbers of low density particles (LDL) are strongly tied to the presence of arterial disease within the arteries. By contrast, having small amounts of large particles (HDL) has been independently associated with arterial disease progression within the arteries. In other words too much LDL or too little HDL is associated with disease of the arteries. This disease process can lead to myocardial infarction (heart attack), stroke and peripheral vascular disease.
It is recommended that you have your levels tested more frequently than five yrs if a person: has total levels of 200 mg/dL or greater, is a man over age 45 or a female past age fifty, has HDL (good) cholesterol less than 40 mg/dL, or other risk factors for heart disease and stroke. A campaign is under way to teach females that heart disease isn't just for males. It's estimated that 70-million Americans have at least one kind of heart disease. New results from the Women's Health Initiative Dietary Modification Trial showed that eating a low-fat diet for eight years DID NOT prevent heart disease, breast cancer, or colon cancer, and didn't help to reduce weight, either.
What is becoming clearer and clearer is that bad fats,referring to saturated and trans fats, raise the risk for certain diseases while good fats, referring to mono-unsaturated and poly-unsaturated fats, reduce the risk. In a study of over eighty thousands female nurses, Harvard researchers actually found that elevating cholesterol intake by 200 mg for every one thousands calories in the diet (about an egg a day) DID NOT appreciably raise the chance for heart disease. Recent research by Harvard investigators has shown moderate egg consumption--up to one a day--DOES NOT increase heart disease risk in healthy people. Those with diabetes, though, should probably limit themselves to no more than two or three eggs a week, as the Nurse's Health Study found that for such people, an egg a day could increase the risk for heart disease.
Levels
According to the lipid concept, abnormally high levels (AKA hypercholesterolemia) and abnormal proportions of LDL and HDL are tied to cardiovascular disease by aiding atheroma development in arteries (atherosclerosis). Since high LDL contributes to this process, it is called "bad cholesterol", while high levels of HDL ("good cholesterol") offer a degree of protection against heart disease. Unusually low levels are named hypocholesterolemia. As has been said, high levels in the blood can elevate your risk of heart disease and your levels have a tendency to rise as you get older. In the 1960s and 70s, scientists established a link between raised blood levels and heart disease.
Some types of fat are obviously good for cholesterol levels and others are clearly bad for them. While it is well known that high blood levels are connected to an increased risk for heart disease, scientific studies have shown that there is only a weak relationship between the amount of cholesterol a person "consumes" and their blood levels or chances for heart disease.
For some people with elevated levels, lowering the amount in the diet has a small but helpful impact on blood cholesterol levels. Though it's true that egg yolks have a lot of cholesterol--and, therefore may slightly impact blood levels--eggs also contain nutrients that may help decrease the risk for heart disease, including protein, vitamins B12 and D, riboflavin, and folate. Saturated fats increase total blood levels more than dietary cholesterol because they tend to boost both good HDL and bad LDL. Trans fats are even worse than saturated fats because they elevate bad LDL and lower good HDL.
In studies in which poly-unsaturated and mono-unsaturated fats were consume in lieu of carbohydrates, these good fats decreased LDL levels and increased HDL levels. Logically, most of the influence that fat intake has on heart disease is due to its effect on blood cholesterol levels. In other words, low-fat diets seem to offer no apparent advantages over diets with fat levels near the national average.
Conclusion
Cholesterol is a waxy, fat-like substance that is located in all cells of the body and is also found in some of the foods you eat. It is suggested by the American Heart Association to test your levels every five ys for people aged 20 years or more. There are usually no signs or symptoms that you have high blood cholesterol, but it can be detected with a routine blood exam. You are likely to have high levels if members of your family have it, if you are overweight or if you consume lots of fatty foods. You can lower your levels by exercising more and eating more fruits and vegetables. You also may need to take medication to lower it.
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