Encyclopedia of Diets - A Guide to Health and Nutrition

healthy or unhealthy levels of cholesterol in the blood

and how to lower cholesterol in the diet.

Description

Dietary cholesterol is found in animal food sour-

ces such as meat, poultry, seafood and dairy products.

Foods from plants, such as fruits, vegetables, vegeta-

ble oils, grains, cereals, nuts and seeds, do not contain

cholesterol. Major sources of dietary cholesterol

include:

beef liver, 3 ounces cooked (331mg)

beef sweetbreads, 3 ounces cooked (250mg)

squid, 3 ounces cooked (227mg)

egg, whole, large (212mg)

shrimp, 3 ounces cooked (166mg)

scallops, 3 ounces cooked (27mg)

milk, whole, 1 cup (33mg)

cheese, regular cheddar, 1 ounce (30mg)

cheese, reduced fat, 1 ounce (6mg)

ice cream, gourmet, 1 cup (90mg)

ice cream, light, 1 cup (31mg)

beef, sirloin, 3 ounces cooked (71mg)

beef, round, 3 ounces cooked (71mg)

beef, rib eye, 3 ounces cooked (65mg)

pork chop, 3 ounces cooked (71mg)

ham, regular, 3 ounces cooked (50mg)

lamb chop, 3 ounces cooked (75mg)

chicken breast, 3 ounces cooked (72mg)

chicken, dark, 3 ounces cooked (70mg)

Cholesterol does not dissolve in blood. It has to be

transported to and from the cells by special carriers

called lipoproteins. These are present in blood plasma

and the most important are:

Very high-density lipoprotein (VHDL). VHDL con-

sists of proteins and a high concentration of free fatty

acids.

High-density lipoprotein (HDL). HDL helps remove

fat from the body by binding with it in the blood-

stream and carrying it back to the liver for excretion

in the bile and disposal. A high level of HDL may

lower chances of developing heart disease or stroke.

Intermediate-density lipoprotein (IDL). IDLs are

formed during the degradation of very-low-density lip-

oproteins; some are clearedrapidly into the liver and

some are broken down to low-density lipoproteins.

Low-density lipoproteins (LDL). LDL transports

cholesterol from the liver and small intestine to

KEY TERMS

Artery—A blood vessel that carries blood from the

heart to the body.

Atherosclerosis—Clogging, narrowing, and harden-

ing of the large arteries and medium- sized blood

vessels. Atherosclerosis can lead to stroke, heart

attack, eye problems and kidney problems.

Blood plasma—The pale yellowish, protein-contain-

ing fluid portion of the blood in which cells are

suspended. 92% water, 7% protein and 1%

minerals.

Cholesterol—Soft, waxy substance found among the

lipids present in the bloodstream and in all cells of

the body.

Extrahepatic—Originating or occurring outside the

liver.

Fatty acid—Any of a large group of monobasic acids,

especially those found in animal and vegetable fats

and oils, having the general formula CnH.

Heart attack—A heart attack occurs when blood

flow to the heart muscle is interrupted. This deprives

the heart muscle of oxygen, causing tissue damage or

tissue death.

Hyperlipidemia—Elevation of lipid levels (fats) in

the bloodstream. These lipids include cholesterol,

cholesterol compounds, phospholipids and trigly-

cerides, all carried in the blood as part of large

molecules called lipoproteins.

Lipids—Group of chemicals, usually fats, that do not

dissolve in water, but dissolve in ether.

Saturated fat—A type of fat that comes from animals

and that is solid at room temperature.

Stroke—he sudden death of some brain cells due to a

lack of oxygen when the blood flow to the brain is

impaired by blockage or rupture of an artery to the

brain.

Triglycerides—Triglycerides are the chemical form in

which most fat exists in food as well as in the body.

Unsaturated fat—A type of fat derived from plant

and some animal sources, especially fish, that is

liquid at room temperature.

Dietary cholesterol