Cholesterol and heart problem
Cholesterol is a complex fatty substance produced by the liver for various functions in the body. The cholesterol in our food also contributes to the cholesterol level in our body. An excess of cholesterol results in the deposition of cholesterol in the arteries resulting in narrowing and hardening of he arteries called atherosclerosis (blockage). Too much cholesterol can slowly build up on the inner walls of arteries feeding the heart. Together with other substances, cholesterol forms plaque (early blockage) a thick bard coating that gradually clogs the artery over time. Cholesterol in the blood is carried in two main forms, low density lipoprotein (LDL) or band cholesterol and high density lipoprotein (HDL) or good cholesterol. LDL cholesterol is called bad cholesterol as it is associated with blockage formation and HDL cholesterol is called good cholesterol as it is thought to remove excess LDL (bad cholesterol) from blood. The only absolute, unequivocal, independent atherosclerotic (blockage formation) is an elevated blood level of total cholesterol or LDL cholesterol, a low HDL cholesterol level or both. What constitutes an elevated total cholesterol level is debated. If an elevated level is that minimal level above which atherosclerotic events occur, then that level would be approximately 150 mg/dl. The risk of getting heart disease substantially increases above the level of 200 mg/dl. Framingham study clearly demonstrated that higher total cholesterol or LDL Level and the lower HDL cholesterol levels are predisposing factors for the heart attack. International epidemiologic studies have shown that populations with blood cholesterol levels less than 150 mg/dl for decades have a near absence of angina or heart attack. A certain critical blood level of total cholesterol is necessary before a block approximately 150 mg/dl. As the level increases above this value, the risk of an atherosclerotic event (angina or heart attack) increases roughly proportional to the level and to the amount of time that this level has been present.
To keep a normal cholesterol level normal and to return an elevated level to normal, dietary intake of cholesterol, fat and total calories must be restricted or one or more lipid-lowering drugs must be administered or both. The average adult in the United States consumes approximately 500 mg of cholesterol daily. Nearly 50% of the direct cholesterol consumed by adults in the United States comes from the visible and no visible eggs eaten, so giving up eggs eliminates nearly half of the direct cholesterol intake. Bovine muscle (beef) accounts for nearly 30% of our direct cholesterol intake, so giving up flesh beef, mutton eliminates about one third of our direct cholesterol intake. Bovine products (butter, ghee, cheese etc) contain high amount of bad cholesterol, so they should be eliminated from the daily food. Most adults in the United States consume more than 100 gm of fat daily. Ideally men should consume no more than 60 gm and women no more than 50 gm of fat daily. There are two problems with the fat: 1. all fats possess a saturated component 2. all fats are high in calories. Saturated fat are dangerous for heart patients and their presence in the food must be curtailed.
