$Unique_ID{BRK01533} $Pretitle{} $Title{Cholesterol and Triglycerides} $Subject{diet diets cholesterol triglycerides Ill Defined Symptoms symptom blood fats fatty food foods eat eating heart sugars sugar starch starches carbohydrate carbohydrates animal meat meats animals eggs egg yolks dairy saturated saturation bloodstream protein proteins fat-carrying proteins lipoproteins high-density HDL low-density LDL high very low density VLDL atherosclerosis clog clogged artery arteries angina unsaturated unsaturation circulatory system cholesterols triglyceride} $Volume{N-26,G-4} $Log{ How Cholesterol Levels Affect the Arteries*0002701.scf HDL Transports Cholesterol Back to the Liver*0002702.scf Exercise Lowers Triglycerides and Raises HDL*0003203.scf Atherosclerosis of the Arteries*0009301.scf Risk Factors of Atherosclerosis*0009302.scf Complications of Atherosclerosis*0009401.scf} Copyright (c) 1991-92,1993 Tribune Media Services, Inc. Cholesterol and Triglycerides ------------------------------------------------------------------------------ QUESTION: Even with all the stuff in newspapers and magazines about blood fats and heart attacks, I still can't straighten out the story of these substances, particularly cholesterol and triglycerides, in my mind. Can you please help me? ------------------------------------------------------------------------------ ANSWER: Questions about cholesterol and triglycerides are just about the most frequently asked of all the letters addressed to me. It's a fairly complicated situation and I'll try to make it as easy to understand as possible, but if you don't get it all right this time, fear not, as I am sure we will be writing more about it as time goes on. Cholesterol and triglycerides are fatty substances in our blood left over from the food we eat or are made by our bodies from carbohydrates and fat. Both are essential to health. For instance, triglycerides give us energy and cholesterol aids digestion. Problems, particularly those involving the heart, only occur when we get too much of these substances in our system and can't get rid of them. If we eat more sugars and starches (carbohydrates) than our bodies can use, the excess is turned into fat. And it is this fat from which our bodies make triglycerides. Likewise, food that comes from animals, such as meat, egg yolks, and dairy products, supplies both triglycerides and cholesterol. Since Americans eat large quantities of red meat and dairy products, we ingest large quantities of both triglyceride and cholesterol. The fat in these products is "saturated," meaning it stays solid at room temperature. While the fats found in such things as grains, corn, fish, and sunflower seeds tend to mix with our blood, animal fats do not. They float in the bloodstream waiting to be picked up and carried out of the body by "helpers" called proteins. The trouble is some proteins do a better job of getting rid of the fat than others. And the more solid (saturated) fat there is in the body, the harder it is for the proteins to do their job. The three types of fat-carrying proteins (lipoproteins) in the bloodstream are: high-density lipoproteins (HDLs), low-density lipoproteins (LDLs), and very low density lipoproteins (VLDLs). HDLs are called fat removers because they are hefty (dense) enough to absorb the fat and carry it off. LDLs are called fat carriers because they aren't thick enough to capture the fat. They just grab on to it and pull it along. As the fat is pulled through the system, some of it breaks off and sticks to the walls of the blood vessels, causing a buildup called atherosclerosis. This buildup can eventually clog up the arteries that feed the heart, leading to chest pain (angina) or a heart attack. Nobody knows why, but some people are born with the tendency to have high LDL levels, which may signal an early death from heart disease. Others (as well as vegetarians and athletes) are prone to high HDL, or "good cholesterol." While it wouldn't be healthy to avoid eating fat all together, experts say it makes sense to limit the amount and choose the unsaturated kind. In addition, increased exercise and a nonsmoking lifestyle both promote higher levels of protective HDL. So you can see the story of cholesterol and triglycerides isn't all bad, and a little common sense, a bit of knowledge, and an attitude of moderation can do much to limit the bad side of this tale. ---------------- The material contained here is "FOR INFORMATION ONLY" and should not replace the counsel and advice of your personal physician. Promptly consulting your doctor is the best path to a quick and successful resolution of any medical problem.