Is cholesterol today figure of enemy food number 1. The relationship between cholesterol and atherosclerosis and cardiovascular disease is now indisputable. Yet we talk about good and bad cholesterol, how distinguish them? Discover whence the cholesterol and the risk associated with it.
What is than cholesterol?
Fatty substance essential to life, cholesterol is involved in the manufacture of all cells, hormones… but its increase in the blood and in the walls of the arteries can be dangerous (atherosclerosis).
Where does cholesterol come from?
Part of the cholesterol in our body is manufactured by the liver. In addition, we draw in from food such as eggs, offal, butter, whole milk..
What is the risk of excessive levels of cholesterol?
The increase in the level of cholesterol in the blood is at the origin of the coronary artery disease (angina pectoris, myocardial infarction). It is one of the major risk factors of these diseases with tobacco, high blood pressure and diabetes.
… It is one of the 4 executioners of the heart.
The atherosclerotic plaque
The excess cholesterol is deposited in the walls of arteries including the arteries of the heart (coronary arteries), which leads to the fact:
Reduce their size by forming plaques;
Make it more and more difficult the passage of blood;
To promote the formation of blood clots (thrombosis).
When the blood no longer, starved of oxygen, cells die. It is the ischemic accident which leads to the obstructed artery, myocardial infarction, stroke or Arteritis of the lower limbs.
Good or bad cholesterol
Blood cholesterol is transported by the lipoprotein (FAT + protein).
Some favour the formation of the atherosclerotic plaque, what are LDL, low density (low density lipoproteins).
Others are rather beneficial because they allow the elimination of excess cholesterol in the cells: these are HDL, high-density (high density lipoprotein).
People with high LDL cholesterol and/or a decreased HDL cholesterol have more risk for coronary artery disease.
Cholesterol and lipoprotein abnormalities have a variety of causes.
Some are genetic (Familial Hypercholesterolemia for example).
Others are food (dietary fats or alcohol excess).