eFitnessConnection

 

Glossary of cholesterol terms

Learn what your doctor is talking about.

 

Blood pressure

Blood pressure measures the force with which blood travels through blood vessels. A blood pressure reading is comprised of two numbers; the first, higher number measures systolic pressure--the pressure that's generated when the heart is actually pumping blood. The second, lower number measures diastolic pressure--the pressure when your heart rests between beats. Blood pressure numbers typically start to rise when artery walls thicken, constrict, or lose their elasticity, which makes it harder for blood to push through them. When arteries become too narrow, it typically results in high blood pressure.

Blood test

This test involves the extraction of a sample of blood from a vein in the arm. One type of blood test called a "lipid profile" measures total cholesterol, LDL, HDL, and triglycerides.

 

 

 

Cholesterol

A fatty substance made by the liver from fats and carbohydrates. Your body uses cholesterol to help form cell membranes, hormones, and vitamin D. The liver makes all of the cholesterol needed for your body. Additional cholesterol enters your bloodstream through the foods that you eat. Cholesterol cannot be dissolved in the blood and must be transported to and from cells by special carrier proteins called lipoproteins. The two most important types of lipoproteins are low-density lipoproteins (referred to as LDL, which forms "bad cholesterol") and high-density lipoproteins (called HDL, which forms "good cholesterol").

HDL

High-density lipoproteins. A particle made up of a relatively high density of protein and a smaller density of lipids. After a cell has broken down an LDL molecule, it generates cholesterol and free fatty acids, and the excess amounts are expelled into the bloodstream. From this point, HDL removes the extra cholesterol found in the bloodstream and carries it back to the liver, where the cholesterol is re-packaged by the body, dissolved in the creation of bile salts, or HDL carries the cholesterol to the endocrine glands in order to produce steroids. HDL carries about one-fourth to one-third of the total cholesterol in the body. When combined with cholesterol, it is referred to as HDL cholesterol or "good cholesterol."

Heart attack

Also called a myocardial infarction. A condition related to heart disease in which the bloodflow to the heart is severely limited. In the most common scenario of a heart attack, a plaque in an artery that feeds the heart ruptures and triggers a blood clot, which deprives the heart muscle of oxygen.

Heart disease

Also called coronary artery disease (CAD). A condition in which the arteries that service the heart are narrowed by LDL-deposited plaques. When an artery becomes blocked and bloodflow is impeded, the heart muscle is deprived of oxygen. Blocked bloodflow can cause chest pain (also called angina) and/or heart attack. High levels of LDL cholesterol can indicate heart disease.

High cholesterol

Usually defined as having a bloodstream containing 240 mg/dL or higher for your total cholesterol. Often linked with having high levels of LDL or having an LDL to HDL ratio of higher than 5:1. High cholesterol levels can indicate a risk of heart disease.

Hydrogenated fats and oils

Refers to fats and oils that have gone through a chemical process in which they become a solid at room temperature. Examples of hydrogenated oils include hard butter and margarine. Hydrogenated fats and oils are composed of high amounts of trans fatty acids, which are linked to heart disease.

LDL

Low-density lipoproteins. LDL carries most of the cholesterol in the blood to various body tissues. There it is used to create necessary components such as cell membranes. The cells re-package the cholesterol to a usable form for the body that is released into the bloodstream; HDL then transports the cholesterol to the liver and endocrine system. LDL cholesterol is often referred to as "bad cholesterol" because when the body produces too much LDL cholesterol for the HDL to handle, the excess can combine with other substances in the bloodstream to form a plaque that sticks to artery walls.

Monounsaturated fats

When used as a replacement for heart-harmful saturated fats, these fats can help lower LDL cholesterol and raise HDL cholesterol. These fats are found in olive oil, olives, canola oil, avocados, peanuts, almonds, cashews, pecans, pistachios, and peanut butter. Monounsaturated fats are also high in calories, so they should be used in moderation.

Nicotinic acid (niacin)

A form of vitamin B that can raise levels of good HDL cholesterol.

Omega-3 fats

Named because of a chemical bond that falls in the number 3 position on the fatty acid chain, these liquid fats help lower LDL cholesterol, raise HDL cholesterol, lower triglycerides (a type of blood fat), and may reduce the risk of blood clots. They can be found in such foods as flaxseed, canola oil, walnuts, and fatty fish.

Plaque

Sticky deposits formed when cholesterol combines with other substances in the bloodstream and clings to artery walls. Having high amounts of plaque surrounding the artery walls can be the cause of heart disease.

Polyunsaturated fats

When used as a replacement for heart-harmful saturated fats, these fats can help lower blood cholesterol. These fats can be found in vegetable oils like soybean, corn, sunflower, and safflower, flax oil, pumpkin seeds, walnuts, and oily fish. Polyunsaturated fats are liquid at room temperature and are categorized into two groups: the omega-3 fats and the omega-6 fats. Polyunsaturated fats are also high in calories, so they should be used in moderation.

Saturated fats

Found in animal food products like fatty cuts of meat, whole and 2 percent milk, whole cheese, butter, premium ice cream, poultry skin, and a few vegetable oils like coconut, palm, and palm kernel oils. When these fats are eaten in high proportions, they may cause high LDL cholesterol levels.

Stroke

A condition in which the bloodflow to the brain is severely limited. In the most common scenarios, a clot blocks the blood supply to the brain, a tiny artery squeezes shut, or a blood vessel bursts. As a result, brain cells are starved of oxygen, destroying the gray matter crucial for speech, movement, thought, or any of the processes that keeps the body alive. High blood pressure can be the cause of stroke.

Statins

A class of drugs that are usually the first-line choice for lowering high LDL cholesterol. These drugs work by reducing the amount of cholesterol produced by the liver, which triggers liver cells to absorb more cholesterol from the bloodstream. Statins have been shown to reduce the risk of heart attack, stroke, angina, and arrhythmia in many ways. They have powerful antioxidant and anti-inflammatory effects.

Trans fats

These manmade fats form when vegetable oil hardens through a process called hydrogenation. This type of fat often shows up in processed foods like french fries, potato chips, cookies, and crackers, to add a crunchy texture or ensure a longer shelf life. Trans fats boost bad LDL cholesterol and blast heart-protective HDL cholesterol, making your body more at risk for heart disease.

Triglycerides

Most fat in foods, and in your body, takes the form of triglycerides. When you consume more calories than you need, the extras are converted to triglycerides and stored in fat cells. Later, when your body requires energy, certain hormones trigger the release of triglycerides to meet the demand. Some research has shown that people with above-normal triglyceride levels are at increased risk for heart disease. They're also likely to have high total cholesterol, high LDL, and low HDL--all risk factors for heart disease.

Unsaturated fats

A class of fats that are proven to help lower blood cholesterol if used in place of saturated fats. The two types of unsaturated fats are monounsaturated and polyunsaturated (see above). Unsaturated fats are high in calories, so they should be used in moderation.

 

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