$Unique_ID{BRK01533}
$Pretitle{Ill Defined Symptoms and Rare Diseases}
$Title{Cholesterol and Triglycerides}
$Subject{diet cholesterol triglycerides}
$Volume{N-26}
$Log{
Cholesterol-Diagram of Arteries*0002701.scf
Cholesterol-Liver and HDL*0002702.scf}

Copyright (c) 1991   Tribune Media Services, Inc.


Cholesterol and Triglycerides


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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?

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ANSWER:  Questions about cholesterol and triglycerides are just about the most
frequently asked of all the letters addressed to me.  Its 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 (HDL's), low-density lipoproteins
(LDL's), and very low density lipoproteins (VLDL's).  HDL's are called fat
removers because they are hefty (dense) enough to absorb the fat and carry it
off.  LDL's 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 non-smoking life-style 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.
ÿ
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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.
