The Nutrition Library: Backgrounder On Fat And Cholesterol Hydrogenated oils are sometimes used in place of other fats with higher proportions physiological effects of such trans fatty acids on blood cholesterol levels http://www.geocities.com/HotSprings/2455/bak-fat.html
Extractions: Dietary fat is a vital nutrient in a healthy lifestyle. Like carbohydrates and protein, dietary fat is an important source of energy for the body. Fat is the most concentrated source of energy in the diet, providing nine calories per gram compared with four calories per gram from either carbohydrates or protein. Dietary fat supplies essential fatty acids, such as linoleic acid, which is especially important to children for proper growth. Fat also is required for maintenance of healthy skin, regulation of cholesterol metabolism and as a precursor of prostaglandins, hormone-like substances that regulate some body processes. Dietary fat is needed to carry fat-soluble vitamins A, D, E and K and to aid in their absorption from the intestine. It also helps the body use carbohydrate and protein more efficiently. The body uses whatever fat it needs for energy, and the rest is stored in various fatty tissues. Some fat is found in blood plasma and other body cells, but the largest amount is stored in the body's adipose (fat) cells. These fat deposits not only store energy, but also are important in insulating the body and supporting and cushioning organs. Cholesterol, a fat-like substance, also is vital to life. A component of cell membranes, cholesterol is necessary for the production of bile acids, which aid in food digestion, and in the production of sex hormones. An excess of cholesterol in the blood, however, can lead to deposits in the walls of blood vessels and reduce blood flow to major arteries.
Eating A Diet Low In Saturated Fat, Trans Fat, And Cholesterol. American Heart Association, hydrogenated fats in margarine and other fats are acceptable the trans fat in margarine can raise blood cholesterol levels, which http://www.somersetmedicalcenter.com/15213.cfm
Extractions: Community Advisor Search Send to a friend Home by Karen Schroeder, MS, RD The major kinds of fats in the foods we eat are saturated, polyunsaturated, monounsaturated, and trans fatty acids. Saturated fats, trans fats, and dietary cholesterol raise blood cholesterol levels. A high level of cholesterol in the blood is a major risk factor for coronary heart disease, which leads to heart attack. Dietary cholesterol affects blood cholesterol levels to a much lesser degree than was originally thought, and also much less than saturated and trans fats. Since saturated fat and cholesterol are often found together in foods, by limiting saturated fat, cholesterol intake will go down as well. Both types of unsaturated fats may help lower your blood cholesterol level when used in place of saturated fats in your diet. Be moderate in eating all types of fat, because fats contain more than twice the calories of either protein or carbohydrate. One gram of fat contains nine calories, while one gram of protein or carbohydrate provides four calories. Foods often have more than one type of fat. As a general rule, those that have mostly saturated fat are thicker (i.e., butter, lard, cream), while those that are mostly unsaturated are thinner (i.e., oils).
Extractions: Trans-Fats Worse Than Other Fats, Harvard Says; ADM Introduces New Line of Zero or Low Trans Fat WASHINGTON, DC - September 10, 2003 /PRNewswire/ Trans fat is not only worse for you than other fats, but it's also increasingly in today's news: Dr. Walter C. Willett of Harvard University says that trans fat is definitely worse than other fats because "it both raises 'bad' LDL cholesterol and lowers 'good' cholesterol." The Archer Daniels Midland Company in Decatur, Ill., a world leader in the production of fats and oils for the food industry, recently announced its NovaLipid line of oils and shortenings that contain zero or reduced trans fat The U.S. Food and Drug Administration (FDA) has set a date of January l, 2006, to require the labeling of
Fats Ratio May Be Crucial To Lowering Cholesterol some margarine; and 29 percent polyunsaturated fatsthe kind other minor fatty acids made up the remaining 4 who are trying to lower their cholesterol and to http://www.ars.usda.gov/is/AR/archive/may99/fats0599.htm
Extractions: to Lowering Cholesterol If you go on a low-fat diet, you will surely lower your cholesterol count, right? Not necessarily, reports chemist Gary J. Nelson with the ARS Western Human Nutrition Research Center. Why didn't such a drastic drop in fat intake lead to a similar decrease in cholesterol? "Perhaps because we didn't change the ratio of fats; that is, saturated to polyunsaturated to monounsaturated," says Nelson. "We stayed with 28 percent saturated fat—the kind in butter or lard; 33 percent monounsaturated; 6 percent monounsaturated transfats, as are found in some margarine; and 29 percent polyunsaturated fats—the kind in healthful cooking oils. Other minor fatty acids made up the remaining 4 percent. "These findings," Nelson says, "should be of interest both to people who are trying to lower their cholesterol and to health care providers advising patients on how to change their diets to improve their cardiovascular health." Marcia Wood,
Healthy Eating - Fat And Cholesterol All fats are carried in the blood on lipoproteins. The proportions of triglyceride vs cholesterol and (other materials) in the lipoprotein particle are http://www.diabetes-insight.info/lwd/healthy_eating/DI_fat.asp
Extractions: Fats in the diet supply us with energy and essential fatty acids and other essential nutrients, such as the fat-soluble vitamins. However, although we do need some fat in our diet, most of us eat more than we should. The amount and type of fats that we eat is important for our health. Fat is a concentrated source of energy and a high-fat diet can provide more calories than are needed, ultimately leading to weight gain. Obesity can lead to a number of health problems, including diabetes. A high-fat diet can also increase blood cholesterol levels and contribute to hardening of the arteries, heart disease and circulation problems . Understanding sources of fat in your diet is an important step towards better health and weight management triglycerides . These are the simplest types of fat and form the building blocks of much of the fat that is stored in the body. A triglyceride is made up of three different fatty acids . It is the different types of fatty acids that give different fats their biological properties. Foods high in saturated fatty acids include meat, dairy products, biscuits, cakes, pastries and chocolate. A diet high in saturated fatty acids can raise blood cholesterol levels and increase the risk of heart disease and circulation problems.
PCRM--Health--Cholesterol And Heart Disease fat, which causes the liver to produce more cholesterol. at room temperature, whereas unsaturated fats are liquid Beef, chicken, and most other animal products http://www.pcrm.org/health/Preventive_Medicine/cholesterol_and_heart_disease.htm
Extractions: Every day, more than 4,000 Americans suffer a heart attack. Those who survive often go on to have another one later on. But this need not happen. Eating habits and other parts of our lifestyle play a large role in the risk of heart disease. The good news is that heart disease can usually be prevented and even reversed. Atherosclerosis Atherosclerosis is not caused by old age. When battlefield casualties were examined during the Korean and Vietnam wars, American soldiers had significant atherosclerosis at only 18 or 20 years of age. Their Asian counterparts, raised on a diet consisting mainly of rice and vegetables, had much healthier arteries. The main reason that older people are more likely to have heart problems than younger people is that they have had more time to indulge in unhealthy habits. Similarly, most people do not have a hereditary tendency towards heart disease. In most cases the problem is not usually due to genetics, but to eating and smoking habits. Your doctor can tell you if you are 1 of only about 5 percent of the population with a true genetic tendency towards heart disease. Many studies have shown the connection between cholesterol and heart problems. Beginning in 1949, under the direction of William Castelli, M.D., the population of Framingham, Massachusetts, has been monitored to see what influences the rate of heart disease.
Cholesterol cholesterol is a soft, waxy substance found among the lipids (fats) in the bloodstream and in all your body's cells. It's an important part of a healthy body because it's used to form cell heart http://www.americanheart.org/presenter.jhtml?identifier=4488
Heart Foundation - Dietary Fats & Cholesterol These can also help lower blood cholesterol if they replace saturated fats in lowfat meals. Like other fats, polyunsaturated fats are high in calories. http://www.nevdgp.org.au/geninf/heart_f/professional/dietfats.htm
Extractions: (This sheet is a copy from the above website as of March 2001) Cholesterol and fat are often confused. This is understandable because there is a strong link between the two. What is cholesterol? Cholesterol is a fatty substance produced naturally by the body and appears in our blood in different forms. It has many good uses. Some cholesterol comes from food, but the body can make all it needs. What are the different types of cholesterol? What are triglycerides? Triglycerides are a type of fat occurring naturally in blood. They are formed from the digestion of fats in food. The recommended level of triglycerides is less than 2 mmol/litre. What's wrong with high blood cholesterol? Too much cholesterol in the blood causes fatty deposits to build up in blood vessels, making it harder for blood to flow through. The gradual blocking of blood vessels in the heart may lead to a heart attack. The following levels of blood cholesterol are a useful guide: Desirable: less than 5.5 mmol/litre
High Cholesterol Level (hypercholesterolaemia) cholesterol is one of the body s fats (lipids). HDLcholesterol ratio or LDL-cholesterol/HDL cholesterol ratio) or the presence of other cardiovascular risks http://www.netdoctor.co.uk/diseases/facts/hypercholesterolemia.htm
Extractions: NetDoctor.co.uk Home News and features News Newsletter Features Encyclopaedia Diseases Examinations Medicines Premium services SMS services StayQuit thediet Health centres Allergy and asthma Children's health Depression Eczema ... All health centres Discussion and support Discussion forums Support groups Services Ask the doctor Find a hospital Search Medline Test yourself Information About NetDoctor Commercial opportunities NetDoctor.com High cholesterol level (hypercholesterolaemia) Dr Neal Uren , consultant cardiologist Dr Stephen CP Collins , GP Cholesterol is one of the body's fats (lipids). Cholesterol and another lipid, triglyceride, are important building blocks in the structure of cells and are also used in making hormones and producing energy. To some extent, the cholesterol level in blood depends on what you eat but it is mainly dependent on how the body makes cholesterol in the liver.
Saturated Fats significantly reduce intake of animal fats for several months, but do not see a significant reduction in cholesterol levels, should discuss other approaches to http://www.mycustompak.com/healthNotes/Food_Guide/Saturated_Fats.htm
Extractions: Saturated Fats Also indexed as: Beef Tallow, Coconut Oil, Lard, Palm Kernel Oil, Palm Oil, Tropical Oils Saturated fats, such as butter, are typically solid at room temperature. Butter Ghee Ghee is the traditional Sanskrit word for clarified butter (e.g., butter that has the milk solids and water removed). Having no milk solids, ghee has a longer shelf life and can be heated to much higher temperatures than butter without burning. Coconut and palm oils Lard and beef tallow Lard and beef tallow are the fats derived from pigs and cows, respectively. These products are used in food manufacturing and, to a lesser extent, in home-food preparation. Butter is usually purchased in foil-like packaging that protects it from light, the absorption of odors, moisture loss, and discoloration. Butter may be stored in its original package in the refrigerator for 2 to 3 months. Butter can also be frozen, but it begins to lose some of its flavor after about 6 months. Ghee is traditionally kept, sometimes for months, without refrigeration. Nevertheless, homemade ghee is best stored in the refrigerator. Salted, unsalted, and whipped butter is available in all grocery stores. Most natural food stores and some grocery stores carry organic varieties. Ghee is available from Indian foods stores and some natural foods stores. Lard and beef tallow may be ordered through some restaurant suppliers and specialty distributors.
Ific.org : Dietary Fats & Fat Replacers are sometimes used in place of other fats with higher Research suggests trans fats have a similar effect on levels of blood cholesterol as saturated fats http://ific.org/nutrition/fats/index.cfm
Extractions: Dietary fat is a vital nutrient that helps promote a healthy lifestyle. Like carbohydrates and protein, dietary fat is an important source of energy for the body. Fat is the most concentrated source of energy in the diet, providing nine calories per gram compared with four calories per gram from either carbohydrates or protein. Dietary fat supplies essential fatty acids, such as linoleic acid, which is especially important to children for proper growth. In addition, fat is required for maintenance of healthy skin, for regulation of cholesterol metabolism, and as a precursor of prostaglandins, hormone-like substances that regulate some body processes. Dietary fat is needed to carry fat-soluble vitamins A, D, E, and K and to aid in their absorption into the intestines. It also helps the body use carbohydrates and proteins more efficiently. Physical and Functional Properties of Dietary Fats and Cholesterol Technically, fats should be referred to in the plural, as there is no one type of fat. Fats are composed of the same three elements as carbohydrates-carbon, hydrogen, and oxygen. However, fats have relatively more carbon and hydrogen and less oxygen, thus accounting for the higher fuel value of nine calories per gram.
Cholesterol contain cholesterol, try substituting two egg whites for one whole egg when cooking. Use vegetable broth to stirfry foods instead of butter or other fats. http://www.stayinginshape.com/3osfcorp/libv/h06.shtml
Extractions: HEART CANCER WOMEN MEN ... SEARCH ALL TOPICS Cholesterol is a fat-like substance found in your blood and in all your body's cells. The American Heart Association (AHA) says you need a certain amount of cholesterol for good health. But too much cholesterol in your blood can lead to clogged arteries and is a major risk factor for heart disease.(Read about " Coronary Heart Disease ") Your total blood cholesterol level can help determine your relative risk of developing heart disease. (Read about " Heart Risks ") The National Heart, Lung, and Blood Institute (NHLBI) says that, in general, the following overall cholesterol levels are considered acceptable for the average adult with no other known heart disease risk factors: Normal - less than 200mg/100dL High - over 240 mg/dL But those numbers don't tell the whole story, because not all cholesterol is bad. AHA says that a high level of high-density lipoprotein (HDL) cholesterol is believed to be beneficial. High-density lipoproteins (the so-called "good" cholesterol) remove cholesterol from the bloodstream. Under the latest guidelines from the National Cholesterol Education Program (NCEP) an HDL of less than 40 mg/dL is considered low for most adults, and indicates a potentially higher risk of heart disease. According to NCEP, HDL levels of 60 mg/dL or more help to lower your risk for heart disease. Low-density lipoprotein (LDL) cholesterol is the so-called "bad" cholesterol. This is the kind of cholesterol that can build up and block arteries. NCEP says that an LDL reading of less than 130 mg/dL is considered desirable.
Guide To Fats arteryclogging fatty deposits the way saturated fats do Thus, LDL-cholesterol has been dubbed bad cholesterol. On the other hand, an elevated level of HDL http://www.factmonster.com/ipka/A0781734.html
Extractions: Science Food Source: The U.S. Food and Drug Administration But ever since word got out that diets high in fat are related to heart disease, things have become more complicated. Fats are a group of chemical compounds that contain fatty acids. Energy is stored in the body mostly in the form of fat. Fat is needed in the diet to supply essential fatty acids , substances essential for growth but not produced by the body itself. There are three main types of fatty acids: saturated, monounsaturated and polyunsaturated. All fatty acids are molecules composed mostly of carbon and hydrogen atoms. A saturated fatty acid has the maximum possible number of hydrogen atoms attached to every carbon atom. It is therefore said to be with hydrogen atoms. because it has one gap. Fatty acids that are missing more than one pair of hydrogen atoms are called Saturated fatty acids are mostly found in foods of animal origin. Monounsaturated and polyunsaturated fatty acids are mostly found in foods of plant origin and some seafoods. Polyunsaturated fatty acids are of two kinds, omega-3 or omega-6 Recently a new term has been added to the fat lexicon: trans fatty acids . These are byproducts of partial hydrogenation , a process in which some of the missing hydrogen atoms are put back into polyunsaturated fats.
NodeWorks - Cholesterol & Other Fats Top Health Conditions Diseases Nutrition Metabolism Disorders cholesterol other fats ( 43 ). cholesterol@ (33); Fabry s http://dir.nodeworks.com/Health/Conditions_and_Diseases/Nutrition_and_Metabolism
Extractions: in entire NodeWorks Directory in Health in Fabry's in Gaucher's in Hyperlipidemia in Niemann-Pick in Refsum's in Tangier in Tay-Sachs Top Health Cerebrotendinous Xanthomatosis: CTX Symptoms presented with this disease, the diagnosis and the treatment. Sitosterolemia An article about this uncommon genetic lipid disorder and the gene that is responsible for it. Wolman's Disease Research findings from the King Faisal Specialist Hospital.
Coles Healthy Living This cholesterol is needed to maintain the structure of cell walls but, unlike cholesterol in other fats, does not clog the arteries. http://www.coles.com.au/healthyliving/nutrition_notes/essential_oil.asp
Extractions: startMenuTag('aboutmenu'); finishMenuTag('aboutmenu'); startMenuTag('servicesmenu'); finishMenuTag('servicesmenu'); startMenuTag('careersmenu'); finishMenuTag('careersmenu'); Olive oil has been vital to Mediterranean life for so long that it is celebrated throughout ancient literature and history. Even Homer cited its virtues, and Hippocrates declared it as both food and medicine. The ancient Greeks gave it the highest praise, claiming olive oil was a gift from the gods. Legend has it that Athens was named for the goddess Athena after she gave an olive tree to the city. For the Greeks, olive oil was not only part of every meal, it was used to anoint the baptised, heal wounds and massage Olympic athletes. Even builders used it in the ubiquitous whitewash. The Romans called it holy oil, consuming it as fast as they could produce it, and using it to beautify the skin and light temples. The Egyptians reputedly used olive oil to help move stones used in the pyramids. Indeed, olive oil was such a valuable trading commodity it became a currency in its own right. Olive oil has stood the test of time, and now the benefits taken for granted in ancient times are being proven in laboratories.
Cholesterol & Saturated Fat - Ask The Dietitian your calorie intake, just the kind of fats you eat My weight problem is other way round, I m underweight to look healthier, but dieting with cholesterol fear in http://www.dietitian.com/choleste.html
Extractions: Polyunsaturated oils that are hydrogenated can contain some trans fat, but it depends on the hydrogenation process that was used. Trans fat results when polyunsaturated oil (soybean) is partially hydrogenated in order to make it into stick margarine or solid shortening in a can. One polyunsaturated margarine though is now claiming to be trans fatty acid free. The FDA is considering requiring trans fatty acid levels to be listed on food labels , but currently does not require trans fat amounts. You can only tell if a margarine is trans fat free if the margarine has a claim on the label that says "trans fatty acid free". Research has found that trans fatty acids increases the bad cholesterol and decreases the good cholesterol even though it started out as a good polyunsaturated fat before hydrogenation. One alternative is butter. but it is a saturated fat which increases the bad cholesterol in your blood.
Our Products other saturated vegetable fats are coconut The food labels claimed that they Contained no cholesterol. This was true, but they raised cholesterol http://www.stonyfield.com/HealthyPeople/UnderstandingCholesterol.shtml
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