whys

LDL refers to low-density lipoproteins, a type of molecular protein produced in the liver that carries cholesterol through the blood. Though low-density lipoprotein is frequently called “bad” cholesterol, it does have some positive features. It carries amino acids and antioxidants to other cells. However, too much LDL can lead to a number of significant health problems, so the positive aspects of this protein are far outweighed by its negative impacts.

In general, when one hears the term cholesterol, it refers to low-density lipoproteins. This is because LDL provides a steady stream of cholesterol to the arteries. When advertisements claim a product can reduce your cholesterol, they are referring to the risks of high LDL levels.

Those with high levels of LDL are at great risk for hardening of the arteries or artery blockage, which can enlarge the heart or completely cut off blood supply to the heart. This, in turn, can lead to heart attacks, or necessitate surgery to remove blockages. Other main arteries in the body can also become blocked, a condition known as peripheral artery disease, and require clearing via catheterization to restore normal blood flow to and from the heart.

High cholesterol also increases the risk of sudden stroke. Clogged arteries can lead to excess clotting of the blood. These clots can then pass to the brain or lungs, causing thrombosis. The presence of low-density lipoproteins can also decrease the level of high-density lipoproteins, known as the “good” cholesterol.

Given the very dangerous medical conditions associated with high levels of LDL, it makes sense to keep one’s levels of this protein at a very low rate. Testing for LDL is quite simple, usually requiring a simple blood test to measure all cholesterol levels in the body. A physician may require that you fast for 12 hours prior to testing, but usually the test itself only takes a few minutes.

The American Heart Association (AHA) has adopted the following standards for evaluating safe and unsafe levels of LDL. Less than 100 milligrams per deciliter is considered optimal. 100-129 is considered near optimal, while 130-159 is borderline high. 160-189 is high, and anything over 190 is very high. Further AHA guidelines suggest anyone with heart disease should try to maintain an LDL of no more than 70.

Reducing LDL levels can be simple for some. Following a diet with lower saturated fat and higher fiber, plus exercising, can sometimes be enough to lower cholesterol to accepted levels. Others, however, may need to combine diet and exercise with cholesterol-reducing drugs. A common mistake is the belief that cholesterol can be lowered by medication alone. In general, this is not true, and in any case, those with high cholesterol are at greater risk for heart disease, so adhering to a sensible diet and exercise regimen make sense in any case.

Another common mistake people make is assuming that body size indicates cholesterol level. While it is true that overweight people tend to have higher levels of LDL, it does not follow that thin people cannot have high levels. In some cases, high levels of bad cholesterol are genetically predetermined. Family history of high cholesterol is reason for greater vigilance in anyone.

Though high cholesterol levels occur more frequently in men, women still need to have their levels checked. While pre-menopausal women tend to have lower levels because estrogen blocks some cholesterol production, post-menopausal women do not have this safeguard. As a woman approaches menopause, the AHA recommends checking cholesterol levels. The AHA does not advocate using hormone replacement therapy for lowering cholesterol, as use of estrogen has recently been shown to increase the risk of stroke and certain cancers.

A high LDL level is a matter of concern, but fortunately it can often be medically addressed. Working closely with a physician to create a better diet and a good exercise program, and to determine whether cholesterol-reducing drugs should be applied, is an excellent way to prevent the health conditions associated with bad cholesterol.

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In technical biochemistry terms, lipids are molecular organic compounds, composed largely of carbon and hydrogen, that are essential for cell growth. Lipids are non-soluble in water and combine with carbohydrates and proteins to form the majority of all plant and animal cells. Lipids are more commonly synonymous with the word “fats” when speaking in terms of personal health, and though all fats are lipids, not all lipids are fats.

The three major purposes of lipids are energy storage, cell membrane development, and serving as a component to hormones and vitamins in the body. In healthcare, physicians order lipid tests or lipid profiles to measure cholesterol and triglycerides in a person’s blood. Lipoprotein is the medical term used to define a combination of fat and protein.

Cholesterol is a naturally occurring substance in the body and is comprised of lipids. Cholesterol is separated into two types, high-density lipoprotein (HDL) and low-density lipoprotein (LDL). In a lipid test, the lipoproteins are separated so the level of each can be measured. Lipid tests are often part of preventative routine care, as they help determine whether there is significant risk for artherosclerosis, a hardening of the arteries that interferes with or interrupts blood flow. Lipoprotein levels are measured and dietary changes are usually in order when total cholesterol levels approach or rise above 200 milligrams per deciliter in the blood.

Fatty acids, also comprised of lipids, are an important dietary concern. Some fatty acids are essential and others are harmful. Fatty acids are categorized as mono-saturated, mono-unsaturated and poly-unsaturated.

Saturated fats come from animal sources such as milk, butter, and meats; and raise cholesterol levels in the blood. Unsaturated fats are of vegetable origin and decrease blood cholesterol. Sources of essential fatty acids include fish and beans. Vegetables, grains, and nuts are also considered an essential part of a cholesterol-lowering diet.

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When people think of excess lipids, they are usually thinking of blood measurements for lipids that measure cholesterol and triglycerides. Depending upon the amount of these lipids in the blood, risks to health can occur.

A lipids profile test breaks down lipids into three categories, high-density lipids, low-density lipids, and triglycerides. When one examines the health of a person based on these measurements, one looks for excess lipids that are low density.

Low-density lipids (LDLs) in greater number are sometimes referred to by doctors as high cholesterol. Excess lipids of this type increase the risk of heart disease, stroke, and high blood pressure. At particular risk are the arteries, where LDLs can accumulate and block arteries. Thus excess lipids that are LDLs can pose significant threat to health.

Conversely, high-density lipids (HDLs) are called good cholesterol. Having excess lipids that are HDLs does not pose a health risk, since they actually prevent some of the diseases caused by LDLs. HDLs keep LDLs in check. Thus low amounts of high-density lipids in association with excess lipids that are LDLs further increase the risk for heart disease.

Excess lipids that are triglycerides also pose a greater risk for developing heart disease. A person with excess lipids that are LDLs and triglycerides really increases risk for developing diseases affecting the cardiovascular system, particularly when low levels of HDLs accompany these measurements.

Excess lipids may be treated in a variety of ways. Those who have high levels of bad cholesterol are encouraged to change their diets to produce more HDLs and lower LDLs and triglycerides. When diet alone is not enough to effect change, doctors may also consider medication, which can help reduce excess lipids.

Patients with excess lipids are monitored for further risks to heart and artery disease, and will probably take more frequent blood tests to be certain that cholesterol is reducing. Those with high cholesterol will probably need to continue on a reduced fat diet, and as well, may need to remain on medication for life.

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Health experts are quick to point out the advantages of unsaturated fats over saturated or trans fats when following heart-healthy diets, but what exactly are unsaturated fats, and why are they considered healthier than other forms of fat? To fully understand what unsaturated fats are, we’re going to have to take a trip back to organic chemistry class, wiseGEEK style. There will not be a short quiz at the end, however.

Unsaturated fats are almost always plant-based, although there are some naturally unsaturated fats in certain meats. These unsaturated fats are perhaps better known as vegetable oils, since they remain in a liquid or oily state at room temperature. This fact becomes important when trying to understand the ongoing health debate over saturated, trans and unsaturated fats. Unsaturated fats such as the olive oil or canola oil in your kitchen cabinet will eventually turn rancid as oxygen molecules from the air mix with the hydrogen and carbon atoms in the fat. This is why commercial food producers do not use many unsaturated fats in their products. Products made with unsaturated fats, such as cookies or fried snacks, would only last a few days on store shelves.

Here’s where the organic chemistry lesson begins. Unsaturated fats and saturated fats are essentially composed from the same raw ingredients, including carbon and hydrogen atoms. Saturated fats, such as the fat formed in animals, contain chains of carbon atoms with single bonds to hydrogen atoms. Think of it as a carbon centipede with just the right number of hydrogen shoes on its feet. Because the chain of fat contains all the hydrogen it can hold, it is considered to be fully saturated with hydrogen. The result is a solid fat product, like butter or lard.

Unsaturated fats, on the other hand, would be like a carbon centipede who forgot to put on some hydrogen boots but put two feet in others. The result is a chain of fat missing a few hydrogen atoms, which keeps it unstable and ripe for attack from oxygen atoms. This form of fat is considered to be unsaturated, because it has not taken on all the hydrogen it can hold. Unsaturated fats remain liquid at room temperature because of this incomplete bonding process. This is also what makes cooking oils ideal for certain recipes and cooking processes, since they do not solidify as easily as saturated fats.

The reason why unsaturated fats are considered healthier than saturated or transfats is the nature of the fat molecules once they reach the bloodstream. Saturated or trans fat molecules have a natural tendency to bond with each other on contact, which eventually leads to the formation of artery-clogging plaque. Unsaturated fats, however, have larger molecules and tend to slide past each other in the bloodstream, which means little to no plaque build-up. While it may be unwise to eliminate all saturated fats from one’s diet, switching to unsaturated fats such as olive or canola oils for cooking purposes does make sense.

One troubling use of unsaturated fats, however, is as the base for a stabilization process called hydrogenation. Remember that unsaturated fats still have room to accommodate hydrogen atoms. By bubbling pure hydrogen gas through tanks of unsaturated fats, a new form of fat is formed called transfat, or partially hydrogenated vegetable oil. This new form of fat combines the stability and solidity of saturated fats with the cost benefits of unsaturated fats, but is also responsible for increased plaque formation. Consumers seeking a truly healthy diet should avoid partially hydrogenated oils altogether and limit daily fat intake to less than 30% of the total calorie count.

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