What is cholesterol & why should I be concerned if my cholesterol levels

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What is cholesterol & why should I be concerned if my cholesterol

levels are too high?

JoAnn Guest

Mar 03, 2006 21:03 PST

 

 

What is cholesterol, and why should I be concerned

if my cholesterol levels are too high?

 

Cholesterol is a necessary substance that is produced by the body

from fatty acids, especially saturated fats, in the diet. Ready-made

cholesterol is absorbed from foods derived from animals.

From the bloodstream, cholesterol is taken up by cells and used to

make cell membranes, hormones and vitamin D.

 

Cholesterol is produced in the liver by a number of steps involving

several different enzymes. One of the main enzymes involved is

called HMG Co-A reductase. This enzyme has the single most control

over how

much cholesterol is produced.

HMG Co-A reductase usually ensures that just enough cholesterol is

produced for normal function, but sometimes, especially when the

diet is high in saturated fats, it shifts into overdrive and

contributes to elevated cholesterol levels. If the diet is also high

in cholesterol-containing foods, then cholesterol levels may rise

even more.

 

Once produced, cholesterol is carried in the blood by lipoproteins

such as very-low-density lipoprotein (VLDL), low-density lipoprotein

(LDL),

lipoprotein (a), and high-density lipoprotein (HDL). VLDL and LDL

distribute cholesterol throughout the body to where it is needed.

 

HDL collects any extra cholesterol not needed by cells and returns

it to

the liver, thus removing it from the bloodstream where it has the

potential to cause damage to blood vessels.

For this reason, HDL is often referred to as the " good " cholesterol.

 

The most potentially damaging form of cholesterol is lipoprotein

(a).

Lipoprotein (a) is a cholesterol-carrying molecule like LDL that

also

contains a sticky molecule,

 

" apolipoprotein " ,

which enables it to " adhere " more easily to the lining of the blood

vessel walls and contribute to atherosclerosis.

 

Normally, cholesterol in the body that is not used to produce

hormones,

vitamin D, or cell membranes is eliminated by the liver.

The liver converts the cholesterol to bile, which is stored in the

gall

bladder until it is needed in the intestines.

 

When bile is released into the intestines, it aids digestion by

making

dietary fats easier to absorb.

 

Much of the bile that passes into the intestines is reabsorbed and

recycled for future use.

However, if it " binds " to certain food substances, like " fiber " , it

passes out of the body in the stools, so new bile must be produced

from

cholesterol to replace the bile that is eliminated.

 

This is one of the reasons why " fiber-rich " foods such as legumes

and

organic whole grains and oats can help " lower cholesterol " .

 

When cholesterol in food becomes oxidized, either by heat or free

radicals, before it is consumed and absorbed in the intestines, or

if

cholesterol from food or cholesterol produced by the liver

is " oxidized "

by free radicals in the body, it can become dangerous.

 

Oxidized LDL cholesterol is directly toxic to the 'endothelial'

cells

that line blood vessel walls.

 

It increases the " adhesion " of immune cells called monocytes and

macrophages to vascular lesions

(damaged areas in the blood vessel wall),

 

increases the proliferation of smooth muscle cells in the blood

vessel

wall,

increases platelet clumping and clot formation,

and inhibits the production of 'nitric oxide' a messenger chemical

that

tells blood vessels to relax and dilate.

 

When macrophages and monocytes (white blood cells)are exposed to

" undamaged " cholesterol, they only take in small amounts,

but when they are exposed to oxidized (damaged) cholesterol,

they take in large amounts, causing them to greatly increase in

size.

 

A high blood level of oxidized LDL cholesterol is therefore

a " strong

contributing factor " in the initiation

and growth of " atheromas "

(cholesterol-filled plaques in the walls of the arteries) and the

progression of heart disease.

 

Atheromas are especially problematic when they develop in the blood

vessels of the heart, also known as the coronary arteries, where

they

may " decrease " the amount of blood that is available to " feed " the

heart

muscle,

or where they may eventually lead to a heart attack, (in medical

terminology,

a myocardial infarction or MI), heart damage, and possibly even

death.

By contributing to the formation of atheromas, high cholesterol can

lead

to atherosclerosis, heart disease, heart attack and stroke.

 

Over half of all cases of coronary heart disease in the United

States

are attributed to " abnormalities " in the levels and " metabolism " of

cholesterol and other lipoproteins.

On the bright side, even a small decrease in cholesterol correlates

with

a modest decrease in the risk of heart disease.

_________________

 

Post subject: High Cholesterol is a Measurement used to Assess Your

Heart Disease Risks

---

 

http://1stholistic.com/faq/faq-11.htm

 

High cholesterol, by itself, isn't a disease. It is simply a

measurement that's used to assess your risk for disease. And

certainly

not everyone with high cholesterol develops health problems.

On the other hand, studies show that, in general, people with high

blood levels of cholesterol are more likely than people with normal

or

low levels to have some of the cholesterol stick to the inner

surfaces

of blood vessels, causing coronary-artery disease and

atherosclerosis.

On the other hand, having very low cholesterol might also be a

problem

for some people.

 

Only one type of cholesterol, called low density lipoprotein

(LDL for short), ends up on artery walls in any appreciable amounts.

In

studies, people with high levels of LDL have an increased risk for

atherosclerosis.

On the other hand, people with high amounts of another type of

lipoprotein, high density lipoprotein (HDL), have a reduced

risk for atherosclerosis.

==========================================

 

Going back to the blood and the idea of " toxicity " , remember that

the

blood is the " carrier " which deposits all the " undigested "

food " debris "

 

in various locations throughout the body.

But this type of debris also has observable " effects " on the red

blood

cells themselves.

 

Undigested fats and protein in the diet commonly cause a condition

known as " erythrocyte aggregation " , which is simply " clumping " of

the

red cells.

This causes circulation problems is the primary cause of

arteriosclerosis, chronic fatigue and various other diseases.

 

It stands to reason - if the blood cells are all " stuck together "

like

globs of motor oil, they cannot flow very easily through the blood

vessels.

 

Circulation is the only way that the body's cells can obtain oxygen,

which they need every second.

Clumping of red cells graphically decreases the amount of oxygen

that is

being carried to the tissues.

We're not just talking about fatigue any more; " lack " of " oxygen "

spells

 

" tissue degeneration " , " premature aging " , and " early death " .

 

Almost 100 years ago Alexis Carrel demonstrated how the longevity of

cells is largely determined by two things:

their ability to take in oxygen and nutrients and expel wastes.

That's it.

 

Longevity of cells obviously determines longevity of the

body.

Clumping of red cells from daily processed foods diet prevents

both oxygen in and wastes out.

 

It's not rocket science.

===============================================

 

OXYGEN AND CHOLESTEROL

=====================================================================

 

Those shooting pains down the legs or arms are sometimes simply the

result of muscles being forced to operate without sufficient oxygen,

screaming in protest.

 

Again, lack of available oxygen can cause degeneration and

dysfunction

of any organ or system of the entire body: arteries, heart, lungs,

skin,

kidneys, digestion, you name it.

 

The cholesterol crystals that precipitate out of solution in the

blood

because of dangerously high levels of blood cholesterol -

 

these crystals classically " lodge " in joints and muscles, and cause

gallstones, gout, fibromyalgia, arthritis, atherosclerosis and

arteriosclerosis.

---

 

Atherosclerosis is a medical term that refers specifically to the

" gradual buildup " of fatty deposits, called plaque, on the inside

walls

of the arteries.

 

Arteriosclerosis, literally means " hardening of the arteries. "

It is a broad term used to cover a variety of diseases, including

atherosclerosis, that lead to " abnormal " thickening and hardening of

artery walls.

Arteriosclerosis affects the elderly most often.

 

Calcium deposits form in the arteries with the result that the

arteries

become " less flexible " .

 

Cholesterol is a substance that is " produced " by the body from fatty

acids, especially saturated fats, in the diet.

" Ready-made " cholesterol is absorbed from foods derived from the

animal kingdom. From the bloodstream, cholesterol is taken up by

cells

and used to make cell membranes, hormones and vitamin D.

 

Cholesterol is " produced " in the liver by a number of steps

involving

several different enzymes.

One of the main enzymes involved is called HMG Co-A reductase. This

enzyme has the single most control over how much cholesterol is

produced.

HMG Co-A reductase usually ensures that just enough

cholesterol is produced for normal " function " ,

but sometimes, especially when the diet contains excessive saturated

fats, it " shifts " into overdrive and causes " elevated " cholesterol

levels. If the diet is also high in cholesterol-containing foods,

then

cholesterol levels may rise even more.

 

==============================================

 

Once produced, cholesterol is carried in the blood by lipoproteins

such

as very-low-density lipoprotein (VLDL), low-density lipoprotein

(LDL),

lipoprotein (a), and high-density lipoprotein (HDL).

VLDL and LDL distribute cholesterol throughout the body to where it

is

needed.

 

HDL " collects " any extra cholesterol not needed by cells and returns

it

to the liver, thus " removing " it from the bloodstream where it has

the

" potential " to cause " damage " to blood vessels.

For this reason, HDL is often referred to as the " good " cholesterol.

 

The most potentially damaging form of cholesterol is lipoprotein

(a).

 

Lipoprotein (a) is a cholesterol-carrying molecule like LDL that

also

contains a sticky molecule, " apolipoprotein " ,

which enables it to " adhere " more easily to the lining of the blood

vessel walls and cause atherosclerosis,increases the proliferation

of

smooth muscle cells in the blood vessel wall, increases platelet

clumping and clot formation,

and " inhibits " the production of 'nitric oxide'

a messenger chemical that tells blood vessels to relax and dilate.

 

When macrophages and monocytes are exposed to " undamaged "

cholesterol,

they only take in small amounts, but when they are exposed to

oxidized

(damaged) cholesterol,

they take in large amounts, causing them to greatly increase in

size.

 

A high blood level of LDL cholesterol is therefore a strong

contributing " factor " in the initiation and growth of " atheromas "

(cholesterol-filled plaques in the walls of the arteries) and the

progression of heart disease.

 

Atheromas are especially problematic when they develop in the blood

vessels of the heart, also known as the coronary arteries, where

they

may decrease the amount of blood that is available to feed the heart

muscle, or where they may eventually lead to a heart attack, (in

medical

terminology, a myocardial infarction or MI), heart damage, and

possibly

even death. By contributing to the formation of atheromas, high

cholesterol

leads to atherosclerosis, heart disease, heart attack and stroke.

 

Over half of all cases of coronary heart disease in the United

States

are attributed to " abnormalities " in the " levels " and " metabolism "

of

cholesterol and other lipoproteins.

 

=============================================

Cholesterol is used to help " digest " fats, strengthen cell membranes

and

make hormones.

Although cholesterol serves many important functions in the body,

too

much cholesterol in the " blood " can be dangerous.

When blood cholesterol reaches high levels, it builds up on artery

walls, increasing the risk of blood clots, heart attack and stroke.

The bloodstream transports cholesterol throughout the body by

special

carriers called lipoproteins.

 

The two major lipoproteins are low density lipoproteins (LDL) and

high

density lipoproteins (HDL).

LDL is most often referred to as the " bad " cholesterol whereas HDL

is

known as the " good " cholesterol.

 

LDL

LDL is the most numerous cholesterol carrier found in the blood.

It is also the material that contributes most to the " build up " of

plaque on artery walls.

 

Plaque forms when LDL combines with other substances (free radicals)

and sticks to the walls of arteries. Decreasing the amount of LDL

cholesterol in the blood is an important part of decreasing risk of

heart disease.

 

===============================================

 

HDL

HDL cholesterol makes up a smaller " portion " of the cholesterol

carriers. However, HDLs are probably just as, if not

more " important "

than LDLs in " preventing " heart disease.

 

HDL " removes " cholesterol from the blood by carrying it to the liver

where it is " metabolized " .

Therefore, it is beneficial to have high levels of HDL in the blood.

 

===============================================

Cholesterol Readings - What should They be?

===============================================

 

Cholesterol readings you receive from your medical provider

typically

include total cholesterol, LDL cholesterol, and HDL cholesterol

levels.

 

It is important to look at all three readings, not just the total

cholesterol. The following are recommended goals for your

cholesterol

readings:

 

 

TOTAL CHOLESTEROL (mg/dl)

Desirable: Below 200

Borderline: 200-239

Undesirable: 240 and above

 

 

LDL CHOLESTEROL (mg/dl)

Desirable: Below 130

Borderline: 130-159

Undesirable: 160 and above

 

 

HDL CHOLESTEROL (mg/dl)

Desirable: Above 45

Borderline: 40-45

Undesirable: Below 40

 

 

TRIGLYCERIDES

Desirable: Below 150

Borderline: 150-199

Undesirable: Above 200

Triglycerides

Elevated triglycerides may " increase " the risk of heart disease as

well.

 

Exercise, diet, and weight loss can all decrease triglycerides.

 

A normal triglyceride reading is below 150 mg/dl.

 

 

Exercise is very important in controlling cholesterol levels.

In order to get this effect " aerobic " activity is best. Aerobic

exercise is any exercise that is continuous, rhythmical and involves

large muscle groups. Most aerobic exercise end with the letter " ing "

(walking, running, rowing, cycling, swimming, rope skipping,

dancing,

hiking, and skating).

 

The cholesterol lowering effect of exercise is greatest when

individuals exercise at least 3 times per week for 30 minutes or

more.

 

==============================================

 

A proper diet is essential to provide energy for those engaging

in daily aerobic exercise. Fat is often targeted as the main dietary

factor which affects blood cholesterol. Fat serves many functions in

the

 

body, although a fat free diet is not necessarily a healthy diet.

However, the amount and type of fat in the diet is important in

" controlling " cholesterol.

 

The following foods are high in saturated fat and should be used

sparingly in the diet:

beef fat, lamb, pork fat (lard), butter, cream, dairy, coconut oil,

palm

oil, palm kernel oil, and cocoa butter

 

 

Eliminating hydrogenated oils is recommended. Hydrogenated oils are

commonly found in commercial baked goods, fast foods, margarines,

peanut

 

butter, breads and baked goods, and snack chips and crackers.

For those people who need to lose weight, consuming too much of any

of

these fats are counterproductive.

 

===============================================

 

Other Dietary Suggestions

 

Fiber binds cholesterol and helps in cholesterol reduction.

 

Choosing whole grain organic products (bran cereal, sprouted whole

grains)as well as fresh fruits and vegetables will increase fiber

intake.

 

www.food-for-life.com

 

Read food labels. Food labels are required to list ingredients as

well

as the amount of fat, saturated fat and cholesterol in the food.

Reading

food labels will allow you to choose heart healthy foods.

 

Select good omega-3 protein sources: *cold water fish contains omega

3

fatty acids and can be helpful in reducing the risk of heart disease

(trim visible fats and look for little marbling),

skinless poultry (free-range chicken),

cooked dry beans and legumes, and organic eggs.

--

Other factors which compound risks from high cholesterol

---

 

Smoking constricts blood vessels, elevates blood pressure, and

raises

LDL cholesterol. If you smoke - STOP!

 

High Blood Pressure damages blood vessels and increases risk of

heart

attack and stroke.

 

Blood screening tests for cholesterol levels are available at low

cost.

For additional information contact:

 

The American Dietetic Association, 1-800-877-1600

The National Cholesterol Education Program, 1-301-251-1222

 

http://www.indiana.edu/~health/cholest.html

 

===============================================

You can Derive both Cholesterol and Triglycerides from

dietary sources.

---

 

Cholesterol comes mainly from the animal kingdom. Triglycerides, on

the

other

hand, are found in both animal fats, refined sugar and certain

refined

processed oils.

 

Organ meats, such as liver and brains, contain substantail amounts

cholesterol, also shrimp and lobster.

Other meats, butter and whole milk also contain substantial amounts.

 

Your liver actually " makes " about two-thirds of the cholesterol and

some of the triglycerides in your body.

 

To make cholesterol, the liver " uses " the fats you eat, primarily

saturated fats, such as butter or lard, which are hard at room

temperature.

 

That's one reason a high-saturated-fat diet tends to lead to high

blood

cholesterol levels. In the case of triglycerides, both alcohol and

sugar

increase the liver's " production " .

 

http://1stholistic.com/faq/faq-15.htm

 

=====================================================================

 

Saturated fatty acids are not " essential " for " human metabolic "

processes and may be deposited in fat depots.

 

Saturated fatty acids are the primary and most potent determinants

of

blood cholesterol, acting to increase it. They predictably raise

total

serum cholesterol levels and LDL-C levels.

 

These fatty acids stimulate the liver to make more LDL-C

and " decrease "

LDL " receptors " in the liver.

Reducing saturated fat in the diet has the greatest " impact " on

lowering

LDL cholesterol levels.

 

High saturated fatty acid intake and high LDL cholesterol

concentrations

move together.

 

The major food sources of saturated fats are animal fats, such as

red

meats (beef, pork, veal, lamb, ham) and dairy products

(milk, butter, ice cream, hard cheese, cottage cheese).

 

Free range turkey (prepared skinless) contains

less saturated fat, and the saturated fat that they do have resides

mostly in the skin. The plant oils high in saturated fat are palm

oil,

coconut oil, and palm kernel oil (tropical oils.)

 

---

 

Some saturated fats are more " atherogenic " than others.

---

 

The specific fatty acids that raise LDL-cholesterol the most are

myristic (C14:0) and lauric (C12:0)

 

found in butterfat and in tropical oils (coconut and palm kernel

oil).

 

Palmitic acid (C16:0), the most prevalent fatty acid in the food

supply, raises LDL-C levels in most studies. Stearic acid (C18:0)

the

next most prevalent does not raise or lower LDL-C.

However, it appears to " stimulate " blood clotting.

 

===============================================

 

Listed below are the specific fatty acids found in common food

sources:

 

SATURATED FATTY ACIDS

 

DeBakey M, Gotto AM, Scott LW, Foreyt JP. The New Living Heart Diet.

New York, NY: Simon and Schuster 1996. An up-to-date heart healthy

nutrition reference book for consumers and professionals providing

the

latest information on how to minimize your risk factors for coronary

heart disease. Over 300 easy to prepare heart healthy recipes with

menu

ideas are provided. Highly recommended reading.

 

Dwyer J. Overview: dietary approaches for reducing cardiovascular

disease risks. J Nutr 1995; 125:656S-665S. This article provides

valuable reference information about dietary and nutritional factors

related to reducing heart disease risk i.e. fatty acids, dietary

cholesterol, soluble fiber, salt, alcohol, antioxidants, dietary

 

alterations causing homocysteinemia, and other dietary constituents.

A

useful summary for registered dietitians and other health

professionals

 

Kris-Etherton P, Burns JH, Eds. Cardiovascular nutrition: strategies

and tools for disease management. American Dietetic Association,

1998.

ISBN 0-88091-159-X

 

www.eatright.org

 

 

A must have reference book for registered dietitians and other

health

professionals interested in the state-of-the-art research and

dietary

management of patients at risk for cardiovascular disease.

 

http://www.webdietitian.com/document/CVTopic/topic/pencvsaturatedfatt

yacids

 

 

===============================================

Heart disease, America's number one killer.

---

Most American's and scientific agencies are in agreement:

Saturated animal fat and cholesterol are not good for your heart.

 

According to USDA figures, each day, the average American eats just

5

ounces of meat and chicken containing saturated fat and cholesterol,

 

and 29.2 ounces of milk and dairy products (666 pounds per American)

containing the same dangerous factors.

The following nine studies are a confirmation to milk's link to

heart

disease:

-

 

" Milk and milk products gave the highest correlation coefficient to

heart disease,

while sugar, animal proteins

and animal fats

came in second, third, and fourth, respectively. "

 

A Survey of Mortality Rates and Food Consumption Statistics of 24

Countries, Medical Hypothesis 7:907-918, 1981

====================================================================

Posted: Fri Mar 03, 2006 8:48 pm

Post subject: Dietary Cholesterol

 

www.alternative-medicine-message-boards.info

Cholesterol Forum

---

 

Food Portion Cholesterol

 

Whole milk 1 cup 34 mgs

Skim milk 1 cup 11 mgs

Cheddar cheese 1 oz. 30 mgs

Ice Cream 1 oz. 88 mgs

Butter 1 Tbs 33 mgs

Mayonnaise 1 Tbs 27 mgs

Lean Beef 4 oz 80 mgs

Chicken 4 oz 100 mgs

Oysters 4 oz 225 mgs

Shrimp 4 oz 140 mgs

 

Beware of packaged foods touting a " no cholesterol " label. While

this

may be true, it does not necessarily mean the food is healthful.

 

Once you read the label, you may discover it contains a great deal

of

refined polyunsaturated fat.

If that's the case, it can " raise cholesterol " and clog your

arteries.

 

A source for healthier organic spreads, Organic healthful Mayo and

cold pressed oils:

www.spectrumnaturals.com

_________________

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets