Extractions: Facts about cholesterol: Cholesterol is a waxy substance that can be found in all parts of your child's body. It aids in the production of cell membranes, some hormones, and vitamin D. The cholesterol in blood comes from two sources: the foods your child eats and his/her liver. However, your child's liver makes all of the cholesterol your child's body needs. Cholesterol and other fats are transported through the blood stream in the form of round particles called lipoproteins. The two most commonly known lipoproteins are low-density lipoproteins (LDL) and high-density lipoproteins (HDL). What is LDL (low-density lipoprotein) cholesterol? What is HDL (high-density lipoprotein) cholesterol? This type of cholesterol is commonly called "
Living With Illness And Getting Better Blood tests for people with diabetes cholesterol and other fats (lipids). TOP, Blood tests for people with diabetes cholesterol and other fats (lipids). http://www.coloradohealthonline.com/report_frequency/frequent.htm
Extractions: There are over 500,000 deaths each year due to heart disease. Heart disease is the number one killer of men and women in America. About one million new cases are identified each year. Out of 17 million Americans with diabetes, 65% will die from heart disease or stroke. LIVING WITH DIABETES printer friendly version The number of people who have diabetes is rising in this country. About 17 million Americans have diabetes, and more than 2,000 persons are newly diagnosed each day. This disease causes high levels of sugar in the blood, and this problem causes damage to eyes, kidneys, blood vessels and the heart. On average, diabetics who control their blood sugar will live five years longer. MENTAL HEALTH
JHBMC Healthy Directions: Cholesterol In The Blood needs. cholesterol and other fats are carried in your blood stream in the form of special particles called lipoproteins. The two http://www.jhbmc.jhu.edu/healthy/healthconditions/cardio/cholesterol01.html
Vitacost.com - Healthy Cholesterol When too much cholesterol and other fats are consumed, the body cannot get rid of the excess. The fats build up in various cells and tissues of the body. http://www.vitacost.com/asp/default.asp?ID=NLfm13091302
The Good Side Of Fats! cholesterol and other fats serve as a protective barrier, making the skin resistant to substances that could cause harm, such as chemical pollutants and excess http://www.icakusa.com/healthcaps/food/goodfats.html
Extractions: The Good Side of Fats! Dietary fats are important for good health. This may sound a bit far fetched, if not outright strange, but it's true. As far back as 1929, dietary fats were found to be "essential" in our diet. Balance is the key to making fat work for you. There are two important considerations: a) Consume a variety of good fats. These include unrefined oils, such as extra virgin olive and safflower and sesame. Fats from butter, meats, eggs and dairy are good as well, as long as they are part of a balanced diet. b) Avoid hydrogenated (or partially hydrogenated) fats. These include margarine and many of the fats used to make breads and other products (read labels). Hydrogenated fats can disturb the metabolism of fats in the body. Also, fried or cooked fats should be avoided for similar reasons. Why are fats so good? Here are ten reasons: 1. Fat as a Source of Energy. The body uses two main fuels for energy: carbohydrates and fats. The energy is obtained by changing carbohydrates to sugar (called blood sugar or glucose) and fats to fatty acids. However, fats can provide more than twice the energy of sugar. Therefore, it makes more sense for the body to use fats whenever possible. One important factor related to this is a moderate level of activity, such as easy, aerobic exercise.
CHR::YOUR HEALTH Understanding cholesterol and other Blood fats, cholesterol is a type of fat that plays an important role in the healthy functioning of the cells in your body. http://www.calgaryhealthregion.ca/hlthconn/items/cholesterol.htm
Extractions: Understanding Cholesterol and Other Blood Fats Cholesterol is a type of fat that plays an important role in the healthy functioning of the cells in your body. 70 - 80% of the cholesterol in your blood is produced by the liver. 20 - 30% of the cholesterol in your blood is absorbed from foods high in cholesterol and saturated fats. Examples of foods high in cholesterol and saturated fats are fatty meats, organ meats (e.g. kidney and liver), whole milk dairy products, commercial baked goods and snack foods (e.g. potato chips). The types of fat found in your blood: LDL (Low Density Lipoproteins) or 'bad cholesterol' - This type of cholesterol can contribute to the build up of plaque on the walls of the arteries ( atherosclerosis ). The level of LDL cholesterol in your blood can be lowered by: eating less saturated and hydrogenated fat. See ' Healthy Fat Choices eating more high fibre foods. See ' Fibre in Your Diet increasing the amount of aerobic exercise you do. Aerobic activities are those that cause the muscles in your body to increase their use of oxygen. As a result, you breath faster and more deeply and your heart beats faster when you are doing aerobic exercises such as walking, running, cycling and swimming. See the ' Active Living ' section for more information.
Fats & Cholesterol: Nutrition Source, Harvard School Of Public Health DIETARY fats. Fat. Main Source. State at Room Temperature. Effect on cholesterol Levels. oil, peanut oil; cashews, almonds, peanuts, and most other nuts; avocados, http://www.hsph.harvard.edu/nutritionsource/fats.html
Extractions: Printer-friendly file Fats and Cholesterol - The Good, The Bad, and The Healthy Diet "Eat a low-fat, low-cholesterol diet." Most of us have heard this simple recommendation so often over the past two decades that we can recite it in our sleep. Touted as a way to lose weight and prevent cancer and heart disease, it's no wonder much of the nationand food producershopped on board. Unfortunately, this simple message now seems largely out of date. Detailed researchparticularly that done at Harvardshows that the total amount of fat in the diet, whether high or low, has no real link with disease. Rather, what really matters is the type of fat in the diet. There are bad fats that increase the risk for certain diseases and good fats that lower the risk. The key is to substitute good fats for bad fats. And cholesterol in food? While it's true that dietary cholesterol is linked to heart disease, it certainly isn't the food villain that it's been portrayed as. What is of most concern is blood cholesterolthe cholesterol circulating in your blood. High blood cholesterol levels greatly increase the risk for heart disease. But surprisingly, the amount of cholesterol in food is not very strongly linked to cholesterol levels in the blood. The biggest influence on blood cholesterol levels is the mix of fats in the diet.
FDA Consumer Reprint--A Consumer's Guide To Fats Reduce cholesterol intake to less than 300 milligrams olestra, a fatbased substitute for conventional fats. Olestra and other Fat Substitutes (FDA backgrounder http://www.fda.gov/fdac/reprints/fatguide.html
Extractions: Table of Contents This article originally appeared in the May 1994 FDA Consumer. The version below is from a reprint of the original article and contains revisions made in November 1994, January 1996, and January 1999. A Consumer's Guide to Fats by Eleanor Mayfield Once upon a time, we didn't know anything about fat except that it made foods tastier. We cooked our food in lard or shortening. We spread butter on our breakfast toast and plopped sour cream on our baked potatoes. Farmers bred their animals to produce milk with high butterfat content and meat "marbled" with fat because that was what most people wanted to eat. But ever since word got out that diets high in fat are related to heart disease, things have become more complicated. Experts tell us there are several different kinds of fat, some of them worse for us than others. In addition to saturated, monounsaturated and polyunsaturated fats, there are triglycerides, trans fatty acids, and omega 3 and omega 6 fatty acids. Most people have learned something about cholesterol, and many of us have been to the doctor for a blood test to learn our cholesterol "number." Now, however, it turns out that there's more than one kind of cholesterol, too.
Revealing Trans Fats turn liquid oils into solid fats like shortening in dairy products, some meat, and other animalbased like saturated fat and dietary cholesterol, raises the http://www.fda.gov/fdac/features/2003/503_fats.html
Extractions: To a Friend Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL), or "bad" cholesterol, levels, which increases the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, more than 12.5 million Americans have CHD, and more than 500,000 die each year. That makes CHD one of the leading causes of death in the United States. The Food and Drug Administration has required that saturated fat and dietary cholesterol be listed on food labels since 1993. With trans fat added to the Nutrition Facts panel, you will know for the first time how much of all threesaturated fat, trans fat, and cholesterolare in the foods you choose. Identifying saturated fat
Extractions: The idea that too much animal fat and a high cholesterol is dangerous to your heart and vessels is nothing but a myth. Here are some astonishing and frightening facts. Cholesterol is not a deadly poison, but a substance vital to the cells of all mammals. There are no such things as good or bad cholesterol, but mental stress, physical activity and change of body weight may influence the level of blood cholesterol. A high cholesterol is not dangerous by itself, but may reflect an unhealthy condition, or it may be totally innocent. Your body produces three to four times more cholesterol than you eat. The production of cholesterol increases when you eat little cholesterol and decreases when you eat much. This explains why the prudent diet cannot lower cholesterol more than on average a few per cent. The reason why laymen, doctors and most scientists have been misled is because opposing and disagreeing results are systematically ignored or misquoted in the scientific press. flaxseed oil part 1 Welcome to...
Cholesterol Explained. Change your diet to cut down on saturated fats and other sources of cholesterol. Lose weight using an exercise program if you are overweight. http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Cholesterol_expla
Fats And Cholesterol While these fats lower LDL and total cholesterol, they also lower HDL the Healthy cholesterol. protect against heart disease and other diseases. http://www.womensheartfoundation.org/content/Nutrition/fats_&_cholesterol.asp
Extractions: home about us programs press releases ... Pdf Health Library All fats are a combination of saturated, monounsaturated and polyunsaturated fatty acids. Each offers some health benefit to the body. The American Heart Association recommends limiting total fat to no more than 30%, 10% of which can come from saturated fat. Saturated Fats Polysaturated Fats are found in vegetable oils. Sources include corn, safflower and soybean oils and cold water fish. Polyunsaturated fats have both good and bad properties. While these fats lower LDL and total cholesterol, they also lower HDL - the "Healthy" cholesterol. Lowering HDL is not Monunsaturated Fats not naturally occurring fats. Trans-fats are listed as "hydrogenated" or " partially hydrogenated" oils under the ingredients section of food labels. Trans-fats prolong shelf life and are found in many commercially prepared bakery items (e.g. cookies, cakes, crackers and other snack foods) and in processed peanut butter. A recent, large-scale study revealed that trans-fats raised LDL levels even higher than saturated fats. When buying margarine, choose one that is more liquid at room temperature. Tub margarine, and margarine from a squeeze or spray bottle have little or no trans-fats. Limit foods with hydrogenated and partially hydrogenated fat. Learn how to read and interpret food labels because, while total fat, saturated fat, polyunsaturated fat and monounsaturated fat are all listed on the USDA Nutrition Facts Food Label, Trans-fats are not. You must read the ingredients section to see if a product contains hydrogenated or partially hydrogenated fat.
Fat And Cholesterol In The Diet to determine exactly how they affect cholesterol levels On the other hand, the plant sterols and stanol Remember that all fats, regardless of type, contain the http://tjsamson.client.web-health.com/web-health/topics/GeneralHealth/generalhea
Extractions: Food/ Cardiovascular Disease Saturated Fats Omega Fatty Acids Triglycerides Cholesterol Unlike saturated fats, neither mono- nor poly- unsaturated fats increase cholesterol Fat and Cholesterol in the Diet What about other omega fatty acids like linolenic fatty acid? The official health recommendation only pertains to EPA and DHA, since the FDA did not investigate linolenic acid. The rationale for exclusion of of linolenic acid from the analysis was that unlike EPA and DHA, which are plentiful in fish, linolenic acid is mainly restricted to plant sources. The suspected connection between omega fatty acids and cardiovascular health had been noticed in populations that consumed a lot of fish oils.
Lipids This group of molecules includes fats and oils, waxes, phospholipids, steroids (like cholesterol), and some other related compounds. http://biology.clc.uc.edu/courses/bio104/lipids.htm
Extractions: Lipids: Fats, Oils, Waxes, etc. All Lipids are hydrophobic: thats the one property they have in common. This group of molecules includes fats and oils, waxes, phospholipids, steroids (like cholesterol), and some other related compounds. Fats and oils are made from two kinds of molecules: glycerol (a type of alcohol with a hydroxyl group on each of its three carbons) and three fatty acids joined by dehydration synthesis. Since there are three fatty acids attached, these are known as triglycerides . Bread and pastries from a bread factory often contain mono- and diglycerides as dough conditioners. Can you figure out what these molecules would look like? The main distinction between fats and oils is whether theyre solid or liquid at room temperature, and this, as well soon see, is based on differences in the structures of the fatty acids they contain. Structure of Fatty Acids The tail of a fatty acid is a long hydrocarbon chain, making it hydrophobic. The head of the molecule is a carboxyl group which is hydrophilic. Fatty acids are the main component of soap , where their tails are soluble in oily dirt and their heads are soluble in water to emulsify and wash away the oily dirt. However, when the head end is attached to glycerol to form a fat, that whole molecule is hydrophobic.
Fats: The Good And The Bad Monounsaturated fat If used in place of other fats, monounsaturated fat can lower your risk of heart disease by reducing your blood cholesterol level. http://www.cnn.com/HEALTH/library/NU/00262.html
Extractions: RELATED STORIES Heart-healthy foods: Weapons in the war on high cholesterol INFORMATION CENTERS: Pick a category Health Centers Family Health Men's Health Women's Health Children's Health Seniors' Health Working Life Pain Management Condition Centers Immune System Allergy Alzheimer's Arthritis Respiratory System Cancer Endocrine System Digestive System Heart and Blood Infectious Disease Mental Health Note: All links within content go to MayoClinic.com Features Fats: The good and the bad From MayoClinic.com You're ready to saute fresh vegetables for dinner, but you face a weighty decision. Do you cook your vegetables in butter or margarine? Or would canola oil or olive oil be better? Maybe you should avoid fat altogether and use a nonfat cooking spray instead. Role of fats in nutrition But clearly, too much fat can have a negative impact on your health. A high-fat diet can increase your risk of heart disease, high blood cholesterol, diabetes and some kinds of cancer. It may also lead to obesity, a risk factor for several diseases, including cancer, gallstones, diabetes, liver disease and osteoarthritis. Guidelines for good nutrition Coronary artery disease Diabetes Obesity Know your fats Saturated fat
Extractions: THIS PAGE PRESENTS AN OVERVIEW OF CHOLESTEROL, ITS TYPES, ITS CAUSES, SOME PREVENTION TIPS, LINKS TO CHOLESTEROL INFO. TO HOME PAGE CLOSE WINDOW BloodBook.com strives to be a complete resource for complete and accurate information about your Blood. For certain, cholesterol is at the top of the list of concerns about Blood related problems in both men and women. As with HIV/AIDS, there are, at your library and on the internet, excellent resources available on the subject of cholesterol. Our mission is to provide information that may be more difficult to find or to understand. We have, however, included here a quality summary overview of cholesterol, how it affects us, and some of the important things to look for as you read more about the subject. Definition LDL HDL Normal Range/Reference ... Links Cholesterol is
Fats And Cholesterol are examples of oils that are high in monounsaturated fats. Like other vegetable oils, these oils are used in for saturated fat reduces blood cholesterol levels http://www.healthgoods.com/Education/Nutrition_Information/Food_Groups/fats_and_
Extractions: Customer Service 1.888.666.7761 M-F 8am-5pm EST info@healthgoods.com Site Search Search Options Find Products Find Information The controversy over the health risks of dietary fat and cholesterol has not been resolved. In fact, the issues seem to be getting more complicated. Heart disease ranks as the leading cause of death in the United States, and many health professionals consider fats and cholesterol potential risk factors associated with the cause of heart disease. Yet, both dietary fats and cholesterol are natural components of the body and have very important functions for your good health. Fats are vital to the normal functioning of the body. They provide an essential fatty acid, linoleic acid, which is needed for growth. Fats are the carriers for the fat-soluble vitamins A, D, E, and K. During digestion, fat must be present so these vitamins can be absorbed and used in the body. Fats also are very important energy sources. They provide 9 calories for each gram of fat. This is at least twice as many calories as you get from either carbohydrates or proteins.
Cholesterol Thus, foods high in saturated fats, such as lard would be avoided, as would such cholesterolcontaining foods yolks, shrimp, and brains and other animal organs. http://www.britannica.com/nobel/micro/125_24.html
Extractions: a waxy substance that is present in the blood plasma and in all animal tissues. Chemically, cholesterol is an organic compound belonging to the steroid family; its molecular formula is C H O. In its pure state it is a white, crystalline substance that is odourless and tasteless. Cholesterol is essential to life; it is a primary component of the membrane that surrounds each cell, and it is the starting material or an intermediate compound from which the body synthesizes bile acids, steroid hormones, and vitamin D. Cholesterol circulates in the bloodstream and is synthesized by the liver and several other organs. Human beings also ingest considerable amounts of cholesterol in the course of a normal diet. A compensatory system regulates the amount of cholesterol synthesized by the liver, with the increased dietary intake of cholesterol resulting in the liver's decreased synthesis of the compound. High levels of cholesterol in the bloodstream are an extremely important cause of atherosclerosis. In this disorder, deposits of cholesterol and other fatty substances circulating in the blood accumulate in the interior walls of the blood vessels. These fatty deposits build up, thicken, and become calcified, eventually converting the vessel walls to scar tissue. The deposits narrow the channels of the blood vessels and thus can constrict the blood flow, causing heart attacks and strokes. High levels of cholesterol in the blood (more than 240 mg of cholesterol per 100 cc of blood plasma) accelerate the buildup of cholesterol deposits in the vessel walls; people with high cholesterol levels thus eventually become more susceptible to coronary heart disease.
Cholesterol, Other Lipids, And Lipoproteins WHAT ARE cholesterol, other LIPIDS, and LIPOPROTEINS? Lipids. Lipids are the building blocks of any of the fats or fatty substances found in animals and plants. http://www.ucdmc.ucdavis.edu/ucdhs/health/a-z/23Cholesterol/doc23.html
Extractions: Lipids are the building blocks of any of the fats or fatty substances found in animals and plants. They are microscopic layered spheres of oil, which, in animals, are composed mainly of cholesterol, triglycerides, proteins (called lipoproteins), and phospholipids (molecules made up of phosphoric acid, fatty acids, and nitrogen). Lipids do not dissolve in water and are stored in the body to serve as sources of energy. Cholesterol is a white, powdery substance that is found in all animal cells and in animal-based foods (not in plants). In spite of its bad press, cholesterol is an essential nutrient necessary for many functions, including the following: Repairing cell membranes. Possibly helping cell connections in the brain that are important for learning and memory. Regardless of these benefits, when cholesterol levels rise in the blood, they can have dangerous consequences, depending on the type of cholesterol. Although the body acquires some cholesterol through diet, about two-thirds is manufactured in the liver, its production stimulated by saturated fat. Saturated fats are those found in animal products, meat and dairy.
