Health Issues Linked to High Cholesterol
Description:
Lipid disorders are when you have excess fatty substances in your
blood. These substances include cholesterol, triglycerides, and
lipoproteins. Lipid disorders are an important risk factor in
developing artherosclerosis and heart disease.
Alternative Names: Lipid disorders; hyperlipoproteinemia; Hyperlipidemia.
Causes, incidence, and risk factors:
Certain types of lipid disorders may be caused by genetic factors
(hereditary diseases) or by secondary factors, such as fatty diets and
diabetes.
Forms of lipids in the blood are cholesterol, triglycerides, and
lipoproteins, which are molecules of fat and cholesterol linked to
protein. Types of lipoproteins include very low-density lipoproteins
(VLDL), low-density lipoproteins (LDL), and intermediate-density
lipoproteins (HDL).
Chylomicrons are also classified as lipoproteins, and are composed
of triglycerides, cholesterol and protein. High-density lipoproteins
(HDL), or "good cholesterol", actually reduce the risk of heart disease
risk, and are therefore protective factors.
There are 6 types of hyperlipidemia, which are differentiated by the
types of lipids that are elevated in the blood. Some types may be
caused by a primary disorder such as a familial hyperlipidemia, and
some are due to secondary causes. Secondary causes of hyperlipidemia
are related to disease risk factors, dietary risk factors, and drugs
associated with hyperlipidemia.
Disease risk factors include: Type 1
diabetes, Type 2 diabetes, hypothyroidism, Cushing's syndrome, and
certain types of kidney failure. Drug risk factors include birth
control pills, hormones such as estrogen and corticosteroids, certain
diuretics, and beta-blockers.
Dietary risk factors include: Dietary
fat intake greater than 40 percente of total calories; saturated fat
intake greater than 10 percent of total calories, cholesterol intake
greater than 300 milligrams per day, habitual excessive alcohol use,
and obesity. Cigarette smoking with hyperlipidemia increases the risk
for heart disease.
Hyperlipidemia is more commom in men than women.
-- Signs and Tests --
A defined "high" cholesterol (lipid) level depends on risk factors
including smoking, high blood pressure, low HDL, family history of
heart disease, male over 45 or female over 55. Total cholesterol values
over 200 may indicate an increased risk for heart disease.
However, LDL levels better predict the risk factor for heart
disease. Those with known heart disease (previous heart attack or
peripheral vascular disease) or diabetes should have levels under 100.
LDL over 130, with rwo or mor eof the above risk factors, is
abnormal. An LDL over 160, with one or fewer of the risk factors, is
also abnormal. HDL cholesterol more than or equal to 60 takes away one
risk factor and decreases your risk for heart disease. Levels of HDL
under 30, add one risk factor.
Normal triglyceride levels are under 150. However, as with other
components of the lipid test, fasting less than 9 to 12 hours may alter
triglyceride results.
-- Causes of High Cholesterol --
Genes, gender and lifestyle factors all contribute to high
cholesterol. But even when scientists eliminate all of theose things,
diet still pops out as vital to whether your arteries clog or your
heart gives out.
-- The Nutritional Approach --
Foods that have been proven to lower bad LDL cholesterol:
Almonds, apple, avocado, barley, dried beans, carrot, garlic,
grapefuit pulp, oats, olive oil, rice bran, shiitake mushrooms,
soybeans, walnuts. Essential fatty acid Omega 3, rich fish and/or flax
oil, Hemp oil (rich in Omega 3 and 6 essential fatty acids), fruits and
vegetables focusing on the high ORAC values especially blueberries,
nuts, whole grains, legumes, onions, garlic, foods high in Vitamin C
and Vitamin E.
Foods that may keep LDL Cholesterol from becoming oxidized and toxic to the arteries:
Foods high in Vitamin C like dark colored fruits and vegetables,
foods high in beta carotene, foods high in Vitamin E, foods high in
monounsaturated fat (olive oil, avocado, almonds).
Nutrients that have been proven to help lower cholesterol:
Chromium, Vitamin C, Vitamin B5, Omega 3 Fatty Acids, Omega 6 and
GLA, Sterols and Sterolins, Vitamin E, Soy Isoflavones, Beta-1,3
Glucan, Garlic, Red Yeast Rice, Lipase Enzymes, Probiotics.
In general, American diets are chromium-poor and therefore, place
the population at risk. Those with diets high in refined sugar,
athletes, pregnant women, and the elderly are all at additional risk
for chromium deficiency.
Vitamin C reportedly produces favorable changes in blood cholesterol
levels. Because Vitamin C is an antioxidant, it may also help to
prevent the oxidation of LDL, which could possibly lower the risks for
developing artherosclerosis. For optimal results, take whole food
vitamin C.
Pantethine is the active form of Vitamin B5, which is also known as
pantothenic acid. Pantethine has been reported to lower elevated
triglycerides and LDL cholesterol while raising levels of the
beneficial HDL cholesterol. Pantethine apparently helps lower the
amount of cholesterol that is made in the liver.
Higher doses of Omega 3 Fatty Acids can lower elevated serun
triglyceride levels. 3 to 5 grams a day can reduce triglyceride levels
by 30 to 50 percent, minimizing the risk of both coronary heart disease
and acute pancreatitis.
Omega-6 Fatty Acid, also known as linoleic acid, is a dietary fat
that helps lower LDL cholesterol levels. Under normal conditions, the
body converts omega-6 into a longer chain fatty acid known as
Gamma-Linolenic Acid (GLA). It has been determined that GLA plays a
role in the metabolism of LDL cholesterol, converting it to bile acids,
which can be eliminated via the colon. Researchers have reported the
GLA is 170 times more effective at lowering LDL cholesterol levels than
omega-6. It is important to note that trans fats from partial
hydrogenation can decrease this benefit by inhibiting the conversion of
omega-6 to GLA. It is also important to carefully read labels and avoid
consuming processed foods where partially hydrogenated fats and oils
are contained in the list of ingredients.
Studies suggest that vitamin E is one of the most effective
nutrients in preventing the oxidation of LDL cholesterol. It reduces
platelet adhesion and, more importantly, reduces lipid peroxidation of
LDL cholesterol. Some experts feel that using a combination of
antioxidants including carotenoids, Vitamin C, and selenium along with
Vitamin E is the best way to supplement. For optimal results, take
whole food Vitamin E -- Wheat Germ Oil.
Garlic has been reported to lower total cholesterol, LDL cholesterol
and triglycerides, and increase HDL cholesterol. The antioxidant effect
in aged garlic has been reported to be benficial in preventing stroke
and arteriosclerosis. A recent study reported no effect of garlic oil on serum lipids. However, the product used was garlic oil
which is processed and heated garlic. The impact of processing is an
important fact to keep in mind when recommending garlic supplements.
Changes can occur in the active constituents when exposed to cooking or
other processing which can render the garlic product virtually
ineffective. Cooking is known to denature proteins and therefore may
inactivate the enzyme (allinase) that is necessary in converting
Allinase into allicin, the major bio-active constituent in garlic.
Recommending a quality garlic supplement is essential, and enteric
coating may be advantageous.
A study of hypercholesterolemic individuals showed that probiotics
(intestinal bacterial flora) created a distince increase in the HDL/LDL
ratio. Another study showed a cholesterol lowering capability of
L.Acidophilus in infants and in adults.
Excercise has been proven to help with high cholesterol:
Exercise burns excess fat and sugar to be utilized as energy rather than stored. Also, it increases metabolism.
-- Basic High Cholesterol Plan --
- Go heavy on garlic, onions and a variety of vegetables and fruits.
- Shun fatty animal foods, such as high-fat meat and dairy products.
- Use olive oil and canola oil for cooking.
- Use flax oil in salad dressings, smoothies, etc. (never cook with it).
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