Low–density lipoproteins (LDL). LDL transports
cholesterol to extrahepatic tissues (outside the liver)
to other parts of the body. A high LDL level may
increase chances of developing heart disease.
Very low–density lipoprotein (VLDL). VLDLs carry
triglycerides from the intestine and liver to fatty
(adipose) and muscle tissues; they contain primarily
triglycerides. A high VLDL level can cause the
buildup of cholesterol in arteries and increase the
risk of heart disease and stroke.
Chylomicrons. Proteins that transport cholesterol
and triglycerides from the small intestine to tissues
after meals.
Generally speaking, LDL levels should be low, and
HDL levels high. This is why HDL is often called the
‘‘good cholesterol’’ and LDL the ‘‘bad cholesterol’’.Demographics
According to the Center for Disease Control
(CDC), approximately 17% of the adult populationKEY TERMS
Adipose—Tissue that contains fat cells.
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.
Bile—A digestive juice secreted by the liver and
stored in the gallbladder that helps in the digestion
of fats.
Blood plasma—The pale yellowish, protein–con-
taining 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 damageor tissue death.
Lipids—Group of chemicals, usually fats, that do not
dissolve in water, but dissolve in ether.
Lipoproteins—Proteins present in blood plasma. The
five majoe families are: chylomicrons, very low–
density lipoproteins (VLDL),intermediate–density
lipoproteins (IDL), low–density lipoproteins (LDL),
and high–density lipoproteins (HDL).
Phospholipid—Any phosphorous–containing lipid,
such as lecithin and cephalin, composed mainly offatty acids, a phosphate roup, and a simple organic
molecule.
Plant sterols—Plant sterols are present naturally in
small quantities in many fruits, vegetables, nuts,
seeds, cereals, legumes, vegetable oils, and other
plant sources.
Psyllium—Psyllium husk comes from the crushed
seeds of the Plantago ovata plant, an herb native to
parts of Asia, the Mediterranean and North Africa.
Similar to oats and wheat, psyllium is rich in soluble
fiber and has been used as a gentle bulk–forming
laxative for constipation.
Saturated fat—A type of fat that comes from animals
and that is solid at room temperature.
Sterols—Any of a group of predominantly unsatu-
rated solid alcohols of the steroid group.
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.
Triglyceride—The storage form of fat consisting of
three fatty acids and glycerol. Triglycerides are used
by the body to store energy.
Unsaturated fat—A type of fat derived from plant
and some animal sources, especially fish, that is
liquid at room temperature.
Whole grain foods—A grain is considered whole
when all three parts, bran, germ and endosperm,
are present. Common whole grain foods include
wild rice, brown rice, whole wheat breads and
cookies, oatmeal, whole oats, barley, whole rye,
bulgar, and popcorn.Hyperlipidemia