Patient
Information
Cholesterol Problems
This information sheet was based on information from the Heart
Center Online web site (http://www.heartcenteronline.com/myheartdr/Common/articles.cfm?ARTID=504).
Cholesterol is a waxy fat that is present in all human beings.
Two sources contribute to the amount of cholesterol in the human
body. First, the liver manufactures about 80 percent of it. Second,
people consume it by eating animal products such as meat, eggs and
dairy products. Cholesterol is carried through the bloodstream by
certain proteins (apolipoproteins). When these proteins wrap around
cholesterol and other types of fats (lipids) to transport them
through the bloodstream, the resulting “packages” are called
lipoproteins. There are four different types of lipoproteins that
carry cholesterol through the bloodstream:
- High-density lipoproteins (HDL), which are associated with
“good” cholesterol.
- Low-density lipoproteins (LDL), which are associated with
“bad” cholesterol.
- Very-low-density lipoproteins (VLDL), which are associated
with "very bad" cholesterol.
- Chylomicrons, which only carry a small percentage of
cholesterol. Chylomicrons are mostly rich in another type of fat
(lipid) called triglycerides.
High levels of LDL cholesterol have been associated with hardened
arteries (atherosclerosis) and coronary artery disease. In contrast,
high levels of HDL cholesterol have been shown to reduce some of the
harmful effects of LDL cholesterol. The National Cholesterol
Education Program classifies cholesterol levels as follows (all
measurements are in milligrams per deciliter):
- Total cholesterol levels less than 200 are desirable.
- Total cholesterol levels between 200 and 239 are
borderline-high.
- Total cholesterol levels that are 240 or higher are high.
- HDL levels should be 40 or above (the American College of
Cardiology recommends levels of 45 or above for women; see
Cholesterol and Women).
- LDL levels should optimally be less than 100 (levels greater
than 129 are considered borderline-high, and levels greater than
159 are considered high).
Lowering Your LDL
A high level of LDL “bad” cholesterol can be dangerous to your
health because it puts you at greater risk of hardened arteries
(atherosclerosis) and coronary artery disease. A blood test that
shows an elevated level of LDL cholesterol (160 milligrams per
deciliter), it is important to bring it down.
Healthy diet choices is the first line of defense against high LDL
cholesterol. Fatty and processed foods can elevate LDL cholesterol,
while certain other foods can reduce it. Knowing which foods to
avoid and which to include will not only improve your cholesterol
levels, but will improve your overall health as well. Exercise is
also an excellent strategy for reducing levels of LDL cholesterol.
If diet and exercise strategies are unsuccessful in reducing levels
of LDL cholesterol, then a cholesterol-reducing drug may be
prescribed.
Raising Your HDL
Research has consistently shown that adequate HDL (“good”)
cholesterol levels have a protective effect on people’s
cardiovascular health. According to the landmark Framingham Heart
Study, the risk of heart attack increases by about 25 percent for
every 5 milligrams per deciliter (mg/dL) of HDL below the
recommended values.
HDL cholesterol has been shown to reverse some of the harmful
effects of LDL (“bad”) cholesterol. Therefore, the more bad
cholesterol you have, the more HDL cholesterol you will need.
The National Heart, Lung and Blood Institute currently recommends
HDL cholesterol levels of at least 40 milligrams/deciliter (mg/dL)
for men. The American College of Cardiology encourages women to keep
their HDL cholesterol level at 45 mg/dL or more. Studies have shown
that healthy HDL levels in the elderly can help preserve brain cell
function and protect against mental decline, while low HDLs are
linked with a higher risk of death from coronary artery disease and
stroke.
Triglycerides
Like cholesterol, triglycerides are common types of fats (lipids)
that are essential for good health when present in normal amounts.
They account for about 95 percent of the body’s fatty tissue.
Triglycerides are both present in food and manufactured by the body.
Abnormally high triglyceride levels are associated with a number of
diseases and conditions, such as cirrhosis (a disease of the liver),
underactive thyroid (hypothyroidism), poorly controlled diabetes,
and pancreatitis (inflammation of the pancreas).
High triglyceride levels are also associated with known risk factors
for heart disease, such as low levels of HDL (“good”) cholesterol,
high levels of LDL ("bad") cholesterol and obesity. Triglycerides
may also contribute to a type of thickening of artery walls – a
physical change believed to be a predictor of hardening of the
arteries (atherosclerosis). Researchers are continuing to
investigate exactly how triglycerides affect cardiovascular health.
At the very least, high triglyceride levels are a warning sign that
a patient’s heart health may be at risk. In response, physicians may
be more likely to stress the importance of losing weight, getting
enough exercise, quitting smoking, controlling diabetes and other
strategies that patients can use to protect their own cardiovascular
health.
According to the National Heart, Lung and Blood Institute, the most
current classifications for triglyceride levels are as follows (in
milligrams per deciliter [mg/dL]):
Triglyceride Level Classification
Less than 150 mg/dL Normal
150 to 199 mg/dL Borderline high
200 to 499 mg/dL High
500 mg/dL and higher Very high
Reading More:
Heart Center Online
http://www.heartcenteronline.com/myheartdr/common/articles.cfm?ARTID=501
| The Heart Center
Online has a pretty good instructional video about what
cholesterol is and how it harms us. It is available on
their web site (a link is included here): |
 |
|
