Turtle Mountain - Cholesterol DIET High dietary intake of saturated fats, trans fats and cholesterol The other nondairy frozen desserts we offer are even lower in calories and fat http://www.turtlemountain.com/health/cholesterol.html
Extractions: Cholesterol SUMMARY CHOLESTEROL FACTORS AFFECTING CHOLESTEROL There are several circumstances affecting cholesterol levels. DIET: High dietary intake of saturated fats, trans fats and cholesterol increases the amount of fat in the blood which in turn increases the risk of CHV. The USDA recommends limiting dietary fat intake, avoiding saturated fats (found in animal products) and trans fats (hard margarines, commercial products, fast foods). In selecting fats or oils, choose monounsaturated fats (virgin olive oil, canola oil) or polyunsaturated oils (sunflower, rapeseed). No more than 35% of calories should come from fat. EXERCISE: Regular physical activity has been shown to reduce the risk of CVD by increasing HDL levels. The USDA recommends engaging in at least 30 minutes of moderate-intensity physical activity on most days of the week. Exercise plays an significant role in weight loss and has been shown to have a positive impact in reducing the risk of hypertension, Type-2 diabetes, osteoporosis and certain types of cancers.
Extractions: THIS PAGE PRESENTS AN OVERVIEW OF CHOLESTEROL, ITS TYPES, ITS CAUSES, SOME PREVENTION TIPS, LINKS TO CHOLESTEROL INFO. TO HOME PAGE CLOSE WINDOW BloodBook.com strives to be a complete resource for complete and accurate information about your Blood. For certain, cholesterol is at the top of the list of concerns about Blood related problems in both men and women. As with HIV/AIDS, there are, at your library and on the internet, excellent resources available on the subject of cholesterol. Our mission is to provide information that may be more difficult to find or to understand. We have, however, included here a quality summary overview of cholesterol, how it affects us, and some of the important things to look for as you read more about the subject. Definition LDL HDL Normal Range/Reference ... Links Cholesterol is
Extractions: Cholesterol is a waxy substance that can be found in all parts of your body. It aids in the production of cell membranes, some hormones, and vitamin D. The cholesterol in your blood comes from two sources: the foods you eat and your liver. However, your liver makes all of the cholesterol your body needs. Cholesterol, and other fats, are transported in your blood stream in the form of spherical particles called lipoproteins. The two most commonly known lipoproteins are LDL, low-density lipoproteins and HDL, high-density lipoproteins. What is LDL (low-density lipoprotein) Cholesterol:
Nutrition & Health Info Sheet - Some Facts About Cholesterol cholesterol, triglycerides, and other fats travel through the bloodstream packaged with large molecules called lipoproteins. These packages differ from one http://nutrition.ucdavis.edu/InfoSheets/cholesterol04.htm
Extractions: Cholesterol is a fatty substance (lipid) that has a waxy appearance and is found in the body cells of humans and animals, particularly the brain, kidneys, and liver. High amounts of cholesterol in our diets and blood can be viewed negatively because it is associated with coronary heart disease (1). However, it is important to recognize that our bodies need cholesterol in many different ways. Cholesterol is used in the body for: Dietary cholesterol comes only from animal sources, such as dairy products, egg yolks, meats, poultry, and seafood. No vegetables, fruits, or grains contain cholesterol (1). Baked product may contain some cholesterol if they contain egg yolks, cheese, milk, butter, or lard. In milk products, the majority of the cholesterol is in the fat, so low fat or skim milk contains less cholesterol than whole-milk products (2). Body: No dietary requirement exists for cholesterol because the body can make enough cholesterol to meet its needs (1). The body can make cholesterol from compounds produced by the breakdown of protein, carbohydrates, or fats (3). The liver is the organ responsible for about 10% of cholesterol synthesis, and its function has a significant impact on blood cholesterol levels. However, some people lack the ability to control the amount of cholesterol they make and as a result they are prone to high levels of cholesterol in their blood stream (2).
Cholesterol - What Is It? cholesterol, and other fats, can t dissolve in the blood. They have to be transported to and from the cells by special carriers of lipids and proteins http://vegweb.com/articles/73.shtml
Extractions: Advertise on VegWeb Login Register Recipe Directory Articles Recipe Categories Appetizers Beverages Breads Breakfast Recipes Burritos, etc. Casseroles Desserts Dinner Pies Events/Holidays Food for Kids Fruit Meat Substitutes New Recipes Pasta Pizza Raw Food Regional Recipes Salads Sandwiches Snacks Soups, Chili, etc. Special Requests Stirfry Tofu Various Veggies Submit Recipe Who's on VegWeb by Monique N. Gilbert, B.Sc The American Heart Association (AHA) states that cholesterol is a substance found in all animal-based foods and fats. (Plant-based foods do not contain cholesterol.) They also say that the human body constantly makes cholesterol, mostly in the liver and kidneys. In our body, cholesterol is most common in the blood, brain tissue, liver, kidneys, adrenal glands and the fatty covers around nerve fibers. It helps absorb and move fatty acids. Cholesterol is necessary to form cell membranes, for the making of vitamin D on the surface of the skin and the making of various hormones, including the sex hormones. It sometimes hardens in the gallbladder and forms into gallstones. High amounts of cholesterol in the blood have been linked to the development of cholesterol deposits in the blood vessels, known as atherosclerosis.
High Cholesterol fats are part of every cell in your body. fats include cholesterol and triglycerides. VLDL drops off triglycerides and other fats in fat tissue. http://www.diabetesdigest.com/dd_other_topics6.htm
Extractions: High Cholesterol Fats are part of every cell in your body. Fats include cholesterol and triglycerides. Both cholesterol and triglycerides are made by your body. You can get them from the animal foods you eat. Your body uses cholesterol to build cell walls and to make certain vitamins and hormones. Your body uses triglycerides as stored fat. Stored fat keeps you warm, protects your body's organs, and gives you energy reserves. Cholesterol and triglycerides travel through your body in your blood. These two blood fats can only travel by being carried. They are carried by lipoproteins (lipo means fat). Three kinds of lipoproteins are: Very-low-density lipoprotein (VLDL), VLDL carries triglycerides, cholesterol, and other fats. VLDL drops off triglycerides and other fats in fat tissue. VLDL then becomes LDL. Low-density lipoprotein (LDL). LDL carries cholesterol to parts of the body that need it. Along the way, LDL cholesterol can stick to blood vessel walls. Cholesterol on blood vessel walls can lead to blood vessel disease. The less LDL in your blood, the better. High-density lipoprotein (HDL). HDL carries cholesterol away from the blood vessel walls to the liver. The liver breaks the cholesterol down and sends it out of the body. The more HDL in your blood, the better.
Extractions: This Article Abstract Full Text (PDF) Purchase Article ... Citation Map Services Related articles in AJCN Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal ... Request Permissions PubMed PubMed Citation Articles by Tanasescu, M. Articles by Hu, F. B American Journal of Clinical Nutrition, Vol. 79, No. 6, 999-1005, June 2004 American Society for Clinical Nutrition Mihaela Tanasescu Eunyoung Cho JoAnn E Manson and Frank B Hu From Departments of Nutrition (MT, FBH) and Epidemiology (EC), Harvard School of Public Health, the Channing Laboratory, Boston, and the Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston (JEM). See corresponding editorial on page Supported by research grants DK58845, HL65582, HL34594, and
LOWERING CHOLESTEROL AND FAT LEVELS Such a diet minimizes the intake of cholesterol, transfats, Unlike the other unsaturated fats, omega 3 fatty acids lower triglyercide levels. http://www.healthyhearts.com/cholesterolandfat.htm
Extractions: LOWERING CHOLESTEROL AND FAT LEVELS Whew! This is a really long and detailed page. So here's a quick summary. A healthy diet for the average person consists of fresh fruits and vegetables, nuts, soy (tofu), whole grain products (including brown rice, and whole grain cereals, breads and pastas), low fat dairy, egg whites, fish, and the white meat of chicken and turkey (without the skin). It minimizes fried foods, cake, cookies, chips, red meats, organ meats, white rice, pasta and bread made from refined grains (instead of whole grains), egg yolks, and dairy products that are not low fat. Such a diet minimizes the intake of cholesterol, trans-fats, saturated fats and high glycemic index carbohydrates. It provides calories from mono- and poly-unsaturated fats, fish oils and low glcemic index carbohydrates. It also helps to suppress the appetite. Controversies between the low-carb diets and low fat diets have not been resolved. The most important thing if one needs to lose weight is to limit the caloric intake - Eat Less! Where the calories come from is less important as long as the diet emphasizes the healthy fats and healthy carbs listed above. TABLE OF CONTENTS: WHY ARE CHOLESTEROL AND FAT IMPORTANT?
Consumer Information Center: A Consumer's Guide To Fats Both fat and cholesterol belong to a larger family of chemical compounds called On the other hand, an elevated level of HDLcholesterol seems to have a http://www.pueblo.gsa.gov/cic_text/food/fatguide/fatguide.html
Extractions: Return to Federal Citizen Information Center Home Page This article originally appeared in the May 1994 FDA Consumer . The version below is from a reprint of the original article and contains revisions made in November 1994, January 1996, and January 1999. O nce upon a time, we didn't know anything about fat except that it made foods tastier. We cooked our food in lard or shortening. We spread butter on our breakfast toast and plopped sour cream on our baked potatoes. Farmers bred their animals to produce milk with high butterfat content and meat "marbled" with fat because that was what most people wanted to eat. A Consumer's Guide to Fats by Eleanor Mayfield But ever since word got out that diets high in fat are related to heart disease, things have become more complicated. Experts tell us there are several different kinds of fat, some of them worse for us than others. In addition to saturated, monounsaturated and polyunsaturated fats, there are triglycerides, trans fatty acids, and omega 3 and omega 6 fatty acids. Most people have learned something about cholesterol, and many of us have been to the doctor for a blood test to learn our cholesterol "number." Now, however, it turns out that there's more than one kind of cholesterol, too.
NHLBI, CHD In Blacks, Heart Smart Choose foods lower in saturated fat and cholesterol to reduce your risk. butter, shortening, or other fats that are solid at room temperature. http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/smart1.htm
Extractions: And Office of Research on Minority Health Food plays a big part in the lives of most African Americans. Good food and celebrations go hand in hand. Yet,the traditional ways of frying foods and using fats for seasoning can increase your risk for clogged arteries and heart disease. Choose foods lower in saturated fat and cholesterol to reduce your risk. Hold on to tradition,but make a few changes to eat in a heart-healthy way. [Back to Contents] The two main types of fat found in food are saturated and unsaturated. Most foods have a mix of both. Together,the two are called total fat. Why should you be concerned about saturated fat?
Revealing Trans Fats Identifying saturated fat, trans fat, and cholesterol on the food label gives you Unlike other fats, the majority of trans fat is formed when food http://www.fda.gov/fdac/features/2003/503_fats.html
Extractions: To a Friend Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL), or "bad" cholesterol, levels, which increases the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, more than 12.5 million Americans have CHD, and more than 500,000 die each year. That makes CHD one of the leading causes of death in the United States. The Food and Drug Administration has required that saturated fat and dietary cholesterol be listed on food labels since 1993. Starting Jan. 1, 2006, listing of trans fat will be required as well. With
Know Your Fats Knowing which fats raise LDL cholesterol and which ones don t is the first step in lowering your risk of heart disease. This explains what you need to know http://www.americanheart.org/presenter.jhtml?identifier=532
NWHRC/Healthywomen.org | Take 10 For Your Heart cholesterol is a type of fat found in your blood and in all the cells in your That s because HDL helps transport cholesterol from other parts of the http://www.healthywomen.org/heart/pg5b.html
Extractions: When your health care professional says your cholesterol is "140 over 95" or your blood sugar is "150 mg/dL" it is important to know what these numbers mean. Click on the links below to find out the common numbers you should know about: Blood Pressure Blood Cholesterol (and other lipids) Blood Sugar Know Your Numbers: What's Your Cholesterol? High blood cholesterol is a major risk factor for heart disease. According to the American Heart Association (AHA), more than 50 million women have blood cholesterol levels high enough to pose a serious risk for heart disease and stroke.
The Nutrition Library: Backgrounder On Fat And Cholesterol Basic information on fat and cholesterol. Some fat is found in blood plasma and other body cells, but the largest amount is stored in the body s adipose http://www.geocities.com/HotSprings/2455/bak-fat.html
Extractions: Dietary fat is a vital nutrient in a healthy lifestyle. Like carbohydrates and protein, dietary fat is an important source of energy for the body. Fat is the most concentrated source of energy in the diet, providing nine calories per gram compared with four calories per gram from either carbohydrates or protein. Dietary fat supplies essential fatty acids, such as linoleic acid, which is especially important to children for proper growth. Fat also is required for maintenance of healthy skin, regulation of cholesterol metabolism and as a precursor of prostaglandins, hormone-like substances that regulate some body processes. Dietary fat is needed to carry fat-soluble vitamins A, D, E and K and to aid in their absorption from the intestine. It also helps the body use carbohydrate and protein more efficiently. The body uses whatever fat it needs for energy, and the rest is stored in various fatty tissues. Some fat is found in blood plasma and other body cells, but the largest amount is stored in the body's adipose (fat) cells. These fat deposits not only store energy, but also are important in insulating the body and supporting and cushioning organs. Cholesterol, a fat-like substance, also is vital to life. A component of cell membranes, cholesterol is necessary for the production of bile acids, which aid in food digestion, and in the production of sex hormones. An excess of cholesterol in the blood, however, can lead to deposits in the walls of blood vessels and reduce blood flow to major arteries.
FDA Consumer Reprint--A Consumer's Guide To Fats On the other hand, an elevated level of HDLcholesterol seems to have a Many people are confused about the effect of dietary fats on cholesterol levels. http://www.cfsan.fda.gov/~dms/fdfats.html
Extractions: To a Friend FDA Consumer A Consumer's Guide to Fats by Eleanor Mayfield Once upon a time, we didn't know anything about fat except that it made foods tastier. We cooked our food in lard or shortening. We spread butter on our breakfast toast and plopped sour cream on our baked potatoes. Farmers bred their animals to produce milk with high butterfat content and meat "marbled" with fat because that was what most people wanted to eat. But ever since word got out that diets high in fat are related to heart disease, things have become more complicated. Experts tell us there are several different kinds of fat, some of them worse for us than others. In addition to saturated, monounsaturated and polyunsaturated fats, there are triglycerides, trans fatty acids, and omega 3 and omega 6 fatty acids. Most people have learned something about cholesterol, and many of us have been to the doctor for a blood test to learn our cholesterol "number." Now, however, it turns out that there's more than one kind of cholesterol, too. Almost every day there are newspaper reports of new studies or recommendations about what to eat or what not to eat: Lard is bad, olive oil is good, margarine is better for you than butterthen again, maybe it's not.
Extractions: heart disease and stroke. S orting through dietary advice today is not easy, especially when it comes to understanding "fat words" and cholesterol terms. Here is basic information from the National Institute on Health (NIH) and the Food and Drug Administration (FDA) to help you better understand these terms. The Relationship Between Cholesterol and Fat Cholesterol and fat let's call them cousins belong to the lipid family a family of chemical compounds. The body needs both cholesterol and fat to stay healthy. Cholesterol is a waxy substance used to build cell membranes and brain and nerve cells and helps the body make steroid hormones and bile acids. All the cholesterol the body needs is made by the liver, so people don't need to consume dietary cholesterol . But most American diets include foods that contain dietary cholesterol, found in foods of animal origin: egg yolks, meat, some shellfish and whole-milk dairy products. Fats are chemical compounds that contain fatty acids. Fat is not produced by the body itself but is provided through diet. It is needed for growth and to store energy for the body. There are three main types of fatty acids: saturated, monounsaturated and polyunsaturated.
Fat And Cholesterol cholesterol is not an acid, but a type of fat found mainly in animal other. olives, giant size. 5. 5. 0. * 1 gram of fat or cholesterol has 9 calories http://www.drlam.com/A3R_brief_in_doc_format/2002-No3-FatandCholesterol.cfm
Extractions: Free Newsletter Fat and Cholesterol (READING TIPS: For fast reading, scan through the topic headings in BOLD BLACK, important conclusions in BOLD BLUE, and " Must Know " in BOLD RED . To jump to specific sections in this article, click on the respective LINKS in the Contents.) Before You Begin Information presented here is for general educational purposes only. Each one of us is biochemically and metabolically different. If you have a specific health concern and wish my personalized nutritional recommendation, write to me by clicking here Contents Introduction After decades of research, it is clear that fat and cholesterol relate to heart disease in a complex way that we have yet to fully understand. What is known is that there are good and bad fats, as there are good and bad cholesterol. The good fat and cholesterol are key macronutrients needed everyday for optimum anti-aging health. Both, in their natural states, are antioxidants and protect us from free radical attacks. They can also turn bad, mostly due to commercial processing.
