Dangerous Fact About High Cholesterol

People are aware of the nutritional value of the foods they enjoy. In fact, the first question that is often asked is, "What is the cholesterol contained in this food?" This shows the increasing concern and knowledge about the contents of the most feared in our daily diet.

Are such concerns justified? First, there is a lot of confusion regarding cholesterol in the diet and cholesterol circulates in the blood. This confusion is exacerbated when the blood cholesterol level is seen as an indicator of risk to coronary heart disease. However, all the more significant when the difference between dietary cholesterol and blood cholesterol began to be accepted and understood.

Dietary cholesterol is obtained from foods derived from animals such as meat, seafood and eggs. People tend to think of oils and fats rich in cholesterol. In fact, cholesterol is contained in many foods, including plant-based foods such as legumes.

This is because plants and animals produce cholesterol as important metabolites throughout their lives and they are used to maintain the number of cell function and reproduction. In addition to cholesterol, total cholesterol plants also synthesize(phystosterols) other.

Cholesterol is not the nutritional needs because it can be individually synthesized in the body to meet the needs of membrane formation, bile salts, steroid hormones and vitamin D. It is soluble lipids (fats) and require fat as a carrier agent. Therefore, most of the cholesterol in meat and animal tissue accumulates in the fatty deposits. For the same reason, when cooking, fat removed from the meat.

While fat that can be seen with the naked eye on red meat and chicken can be removed, however, will remain fat in cooked muscle. This means that a small amount of hidden fat and cholesterol will remain in the food. Eggs also referred to as a concentrated source of dietary cholesterol because the yolk contains about 220-250mg cholesterol.

Vegetable Oils and Fats

All plant-based oils and fats are generally categorized as being free of cholesterol, one definition is introduced through publications Food and Drug Administration United States. Modern analytical equipment that has the ability to detect high that many plant foods including oils and fats can be proved sterol-containing plants produced naturally.

A very small amount of plant sterols, are cholesterol. If you are concerned about high cholesterol intake, reduce or leave from eating animal fats including butter, cattle, pigs and goats.

The percentage of dietary cholesterol in the oil or fat is most precisely measured by comparing it with eggs. Medium-sized egg will contribute an estimated 220mg cholesterol foods. Please refer to the following table:

Cholesterol Content in Oil and Fat Food.

Coconut oil (14 mg / kg), Palm Kernel Oil (17 mg / kg), palm oil (18 mg / kg), Crude Palm Olein (15 mg / kg), Soybean Oil (28 mg / kg), Corn Oil (25 mg / kg), sunflower oil (27 mg / kg).

Butter (2,500 mg / kg) Fat Cow (1,100 mg / kg) Fat Pig (3,000 mg / kg) 1 egg yolk (220 mg / kg).

In a country such as Malaysia, the average  consumption in fat is at 50g per day. Therefore, the contribution of cholesterol of any plant-based fats and oils, including palm oil and palm olein, is on average only  1 mg per day. In reality, one should take almost 11kg of fuel (equivalent to 220 days of taking over 50g a day) to equal one egg yolk cholesterol.

Absorption In Nature

Fortunately, the amount of cholesterol in food intake does not directly increase the amount of blood cholesterol for most people. Many studies show that for normal healthy individuals, only a small percentage of cholesterol taken will be absorbed by the body. For every 100mg cholesterol foods, only between 2 - 3 mg is absorbed and added to the total blood cholesterol.

However, for individuals with abnormal genetic profile or heart patients, it is better if they follow the advice in order to avoid fatty foods rich in cholesterol. This is because the mechanism of their bodies will receive cholesterol, but it can not process them effectively to remove excess cholesterol.

Blood cholesterol

Continuous blood pumped by the heart and throughout the body, bringing many key nutrients and essential to maintain and sustain life. Body functions, such as engine maintained, require these nutrients in an adequate amounts.

Cholesterol is a component that is passed by blood, much needed for cell function and reproduction. Total cholesterol should be maintained at the actual level needed by the body, and carried by the protein-lipid particles called lipoproteins. The increase in total cholesterol or imbalance in the flow of lipoprotein is harmful, and may contribute to an increased risk of heart disease.

Calculation of Cholesterol

For healthy individuals, total blood cholesterol is less than 220mg suggested sedeciliter (mg / dL). Most doctors argue 220-240 mg / dL as `borderline cases', and more than 240 mg / dL as hiperkolestromik (excess blood cholesterol levels). For individuals in this category, decrease blood cholesterol level is suggested, firstly through dietary patterns, and if these efforts fail, drug therapy is used. Due to drain the fat and cholesterol lipoprotein, science has defined this lipoprotein, cholesterol and components based on their biological function.

A large number of blood cholesterol is carried by low density lipoprotein (LDL). Research shows that LDL increases the deposition of cholesterol and fat in the blood vessel wall, thereby increasing the risk of heart disease.

Unfortunately, people living with LDL. Hence, there is a need to limit increases in LDL cholesterol over human life by choosing a diet and way of life in order to reduce the risk of heart disease.

Equally important, high density lipoprotein (HDL), which carries the structure of the protein and lipid profile different from LDL. The different characteristics enable it to perform the functions biologically, who also acted opposite compared to LDL. HDL carries cholesterol from cells to the liver, where it is processed and removed. This process is called reverse cholesterol transport '' (reverse cholesterol transport), which is critical in maintaining overall cholesterol balance. This is also the reason why a cardiologist measure the amount of cholesterol - LDL and HDL - to describe the health status of the heart.

Recruitment By Simple

For those who are concerned in relation to the number of cholesterol, they are advised to choose a prudent diet low in fat and dietary cholesterol. As mentioned earlier, it is easier to identify foods rich in cholesterol compared to efforts to reduce or avoid consumption according to current needs.

The relationship between cholesterol and fat in the diet is more complicated. No one would dare suggest that fat intake is stopped directly by humans. Simplicity is the answer, and the selection of the right combination of fat is also important. This is because the distribution of cholesterol will decrease significantly.

For example, certain proteins contained in the liver can identify LDL lipoprotein. With the presence of saturated fatty acids, protein function becomes less effective and also less careful process to remove excess cholesterol from the human body.

As a result, blood cholesterol levels, especially LDL cholesterol, can increase. Similarly, if too much dietary cholesterol is absorbed into the blood flow, LDL protein activity will be interrupted. This is among the reasons why saturated animal fat and coconut oil can increase LDL cholesterol.

A more useful method is to increase HDL cholesterol, because it causes in reverse cholesterol transport and protect against heart disease. Those who naturally have a high total cholesterol HDL indeed fortunate. This means they are less at risk for heart disease.

Regular exercise and good nutrition may help raise HDL cholesterol levels, in addition to the specific combination of fat intake. What is needed here is an attempt to compensate for food. The trick is to identify foods that contain saturated fats, unsaturated fats and polyunsaturated fats are blended naturally.

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