Extractions: Olive Oil may have been good for Popeye the sailor man, who downed cans of spinach in a single gulp, in more than one way. Olive oil and other fats high in monounsaturated fatty acids are becoming well known for helping lower LDL-cholesterol (the so-called bad cholesterol) while protecting HDL-cholesterol (good cholesterol) when consumed in moderation in place of saturated fats. Moderation, of course, is key. Like all other oils, olive oil is 100 percent fat. This means it has more than twice as many calories as an equal amount of protein or carbohydrate. So while there may be some truth to the heart-healthy claims made about olive oil, if weight-loss is part of your program, keep in mind that calories from olive oil will add up just as fast as calories from butter or corn oil. The difference among oils is not in their number of calories but in their composition. While fats derived from animal sourcesbutter, cream, hard cheeseshave a high proportion of saturated fats, oils from plant sources are higher in unsaturated fats. Among the plant oils, olive, canola and peanut oil are highest in monounsaturated fatty acids.
Cholesterol And Fats In some foods, fats are obvious, such as in noticeably greasy, fried or oily foods.In other foods, they are more invisible. cholesterol comes from animal http://www.ext.colostate.edu/pubs/foodnut/09319.html
Extractions: You are here: Home Fact Sheets no. 9.319 by J. Anderson and L. Young What is cholesterol? Cholesterol is a waxy, fat-like substance found in all animals including people. It is an essential part of cells in the body and is used to make certain hormones and digest fats. There are two different types of cholesterol. Blood, or serum, cholesterol circulates in the blood. Dietary cholesterol comes from the food we eat. Is all blood cholesterol the same? The chemical substance is the same. However, it is transported in the blood by different carriers. The relative amounts of cholesterol transported by each carrier can affect the risk of heart disease. The two major blood cholesterol carriers are LDL and HDL (see Table 1). Where do we get cholesterol?
Cholesterol Test There are five major types of lipoproteins in the human body; they differ in theamount of cholesterol that they carry in comparison to other fats and fatty http://www.hendrickhealth.org/healthy/000316.htm
Extractions: Resources The cholesterol test is a quantitative analysis of the cholesterol levels in a sample of the patient's blood. Total serum cholesterol (TC) is the measurement routinely taken. Doctors sometimes order a complete lipoprotein profile to better evaluate the risk for atherosclerosis coronary artery disease , or CAD). The full lipoprotein profile also includes measurements of triglyceride levels (a chemical compound that forms 95% of the fats and oils stored in animal or vegetable cells) and lipoproteins (high density and low density). Blood fats are also called "lipids." The type of cholesterol in the blood is as important as the total quantity. Cholesterol is a fatty substance and cannot be dissolved in water. It must combine with a protein molecule called a lipoprotein in order to be transported in the blood. There are five major types of lipoproteins in the human body; they differ in the amount of cholesterol that they carry in comparison to other fats and fatty acids, and in their functions in the body. Lipoproteins are classified, as follows, according to their density: Chylomicrons. These are normally found in the blood only after a person has eaten foods containing fats. They contain about 7% cholesterol. Chylomicrons transport fats and cholesterol from the intestine into the liver and then into the bloodstream. They are metabolized in the process of carrying food energy to muscle and fat cells.
KY: CHS: Office Of Women's Physical And Mental Health Home Page and raises HDL cholesterol, the good cholesterol that cleanses in arterycloggingsaturated fats and trans fats. poultry skin, ice cream and other full-fat http://chs.state.ky.us/womenshealth/fastfacts/top10hearttips.htm
MALCOLM KENDRICK, MD Lipoproteins do not just carry cholesterol. They also carry all sortsof other fats, saturated, monounsaturated and polyunsaturated. http://www.redflagsweekly.com/kendrick/2002_nov30.html
Extractions: Links , however, can be made to articles on this site. site by CGR Productions MALCOLM KENDRICK, MD November 30, 2002 WHY THE CHOLESTEROL-HEART DISEASE THEORY IS WRONG (PART TWO) - (begin the series here By Malcolm Kendrick MbChB, MRCGP (email - malcolm@llp.org.uk Some studies have shown that a high saturated fat intake raises cholesterol levels; others have shown the exact opposite. The longest, most prestigious and widely quoted long-term study on CHD, the Framingham study, clearly shows that those who eat the most saturated fat have the lowest cholesterol levels. My own belief is that in healthy people, dietary intake, of anything, has no effect on cholesterol levels - beyond a few percentage points of non-significant wobble.
Fat And Cholesterol In The Diet have positive effects on some other lipoproteins (for by more than taking in lesscholesterol. What's the difference between saturated and unsaturated fats? http://jhhs.client.web-health.com/web-health/topics/GeneralHealth/generalhealths
IFIC - Food Safety & Nutrition Information are sometimes used in place of other fats with higher Research suggests trans fatsmay have a similar effect on levels of blood cholesterol as saturated http://www.food-information.org/fats.asp
Extractions: Backgrounder IFIC Reviews Food Insight Articles Feast For Your Eyes Nov 13, 2002 National Academy of Sciences Releases New Dietary Reference Intakes for Macronutrients (NewsBite) Nov 13, 2002 Another Look at The Functions of Fat Sep 19, 2002 Dietary Reference Intakes: The Story Continues Jun 15, 2002 Anatomy of a Nutrition Trend May 29, 2002 Why Have a New Nutrition Conversation? May 29, 2002 May 29, 2002 Omega-3 Fatty Acids and Health Apr 30, 2001 Oh, That Canola Oil (NewsBite) Apr 30, 2001 New Tool Kit on the IFIC Web Site (NewsBite) Mar 01, 2001 How Did They Do That? Jan 30, 2001 Fish 101: Health Benefits Explored (NewsBite) Jan 30, 2001 Food Facts From the Experts Nov 01, 2000 FDA Authorizes Two New Health Claims (NewsBite) Nov 01, 2000 A New Conversation with Consumers: Highlights from a Nutrition Communications Roundtable Sep 01, 2000 FAD DIETS: Look Before You Leap Mar 01, 2000 The Making of a Myth Jan 01, 2000 We've Come a Long Way: Looking Back at Food Guides and Recommendations Nov 01, 1999 Sensible News About Spreads (NewsBite) Sep 01, 1998
Welcome To Colavita USA American Heart Association recommends low cholesterol, low saturated baked goods,and hundreds of other foods at with transfatty acid rich hydrogenated fats. http://www.colavita.com/HealthTips_Main.htm
Extractions: With anticipation of the upcoming Holidays, we can expect some inevitable weight gain and fear of excessive cholesterol loaded into the delicious foods at festive tables. Delicious meats and poultry, savory gravies, sauces and toppings and rich desserts are what we love most about these special family and friend gatherings. Without compromising flavor, there are some simple steps we can all take in making the Holidays more healthy.
Cholesterol & Diet You can lower your cholesterol level by switching to a lowerfat diet thus reducingintake of animal fat and other fats and eating foods rich in starch and http://www.annecollins.com/cholesterol-diet.htm
Extractions: Blood/Serum Cholesterol, Dietary Habits, Diet Cholesterol is a waxy, fat-like substance that is made in the body by the liver. Cholesterol forms part of every cell in the body and serves a number of vital functions. Sometimes, however, our bodies make more cholesterol than we need, and this excess cholesterol circulates in the bloodstream. High levels of cholesterol in the blood can clog blood vessels and increase the risk for heart disease and stroke. Our bodies make too much cholesterol when we eat too much saturated fat in our diet . Saturated fat is the kind of fat found in animal-based foods such as meat and dairy products. We also get some cholesterol directly from animal-based foods in our diet such as meat, eggs, and dairy products. Plant foods such as fruits, vegetables, and grains do not contain cholesterol. Due to the high saturated fat content of the average diet, more than one-half of American adults have blood cholesterol levels that are too high. Fortunately, most people can bring down their blood cholesterol levels without medication by changing their diet and by becoming more active. It's worth remembering that for every 1 percent you lower your blood cholesterol level, you reduce your risk for heart disease by 2 percent. Furthermore, lowering cholesterol can help prevent heart attacks even if you already have heart disease.
Cholesterol - Facts And Myths of heart problems. Also, artery plaque is composed of cholesterol(and other fats) along with calcium. Many medical researchers http://www.alternate-health.com/cholesterol.html
Extractions: All the media hype about cholesterol makes it an "enemy", which is just not so. Cholesterol is a fat that's a precursor to several hormones necessary to life. As a matter of fact, sunlight on the skin changes cholesterol into vitamin D. So, without cholesterol, we're in trouble. So, if cholesterol is "good" what's all the hullabaloo about? Well, it seems that some researchers found that high levels of cholesterol in the blood correlate to high incidence of heart problems. Also, artery plaque is composed of cholesterol (and other fats) along with calcium. Many medical researchers immediately "jumped" to the conclusion that cholesterol was "bad". Lots of articles came out in various magazines written by so-called medical "experts". The upshot was that foods that contain cholesterol were "banned" by many MD's. These included eggs, butter, cheeses, and meats. (A British research paper that showed people eating 6 eggs per week had lower cholesterol levels than those that ate none was ignored by most AMA "experts") Once upon a time, there was a cardiac specialist MD who had high levels of cholesterol. He also had a family history of heart problems (a good reason to go into cardiac specialty just as some psychiatrists and psychologists go into their professions because of personal problems.) He stopped eating any cholesterol-laden foods, and continually tested his levels. He was very surprised to find that his cholesterol didn't drop. He was a bit smarter than the rest, and he did more research, and found that 80% of the cholesterol in the blood is manufactured in the liver, and is NOT derived directly from the cholesterol in food. And, that's not a fairy story!! So, if the liver makes it, why does it go high? To understand this, you need a bit more information. When you eat something, it is broken down into very small bits in order to pass thru the intestinal walls. (See
Hodgson Mill - Premium Quality Since 1882 The fats (lipids) in the human body and foods The other classes include the phosolipidsof which lecithin known, and the sterols, of which cholesterol is best http://www.hodgsonmill.com/cgi-bin/page_viewer.cgi?page_id=56
Pilgrim's Pride Company Atherosclerosis a disease process where cholesterol, other fats and debris buildup in the walls of the artery, making them narrow and prone to blood clots. http://www.pilgrimspride.com/consumers/eggs_plus/eggdef.html
Extractions: News Media Buzz EggsPlus Benefits EggsPlus Recipes ... Contact Us Antioxidants - compounds either produced by our body or obtained from our diet that act as scavengers of free radicals, neutralizing them before they can cause oxidative damage or prevent the damage from spreading. Vitamin C, E and beta carotene are all natural dietary antioxidants. Atherosclerosis - a disease process where cholesterol, other fats and debris build up in the walls of the artery, making them narrow and prone to blood clots. Atherosclerosis is an underlying cause of heart attacks where blood supply to the heart is cut off by a clot or by severe narrowing of the arteries feeding the heart. Atherosclerosis can also affect the arteries leading to the brain, causing a stroke. Blood cholesterol Dietary cholesterol - the cholesterol that comes from our food is called dietary cholesterol. Dietary cholesterol is found only in foods from animals, mostly in the lean muscle tissues, organ meats or egg yolks. Vegetables, fruits and grains contain no dietary cholesterol. Dietary cholesterol has very little effect on the amount of cholesterol in the blood. The body adjusts up or down the amount of cholesterol it makes in response to the amount obtained from foods. Essential fatty acids (EFAs) - are fats the human body cannot make and thus must be provided in the diet. Omega-6 EFA is known as linoleic acid. Omega-3 EFA is known as alpha linolenic acid. These EFAs are further metabolized in the body to "daughters," or derivatives.
Be Heart Smart! Eat Foods Lower In Saturated Fats And Cholesterol of liquid vegetable oil instead of lard, butter, shortening, or other fats thatare to choose foods that are lower in fat, saturated fat, and cholesterol. http://www.ext.vt.edu/pubs/foods/348-735/348-735.html
Extractions: Food plays a big part in the lives of most Southerners. Good food and celebrations go hand in hand. Yet, popular 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. 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. Saturated fat raises blood cholesterol the most. Over time, this extra cholesterol can clog your arteries. You are then at risk for having a heart attack or stroke. Your body makes all the cholesterol you need. Eating foods high in saturated fat can raise your blood cholesterol levels. The higher your blood cholesterol, the greater your risk for heart disease. Too much cholesterol can lead to clogged arteries. You are then at risk for having a heart attack, a stroke, or poor circulation.
Fats, Oils And Cholesterol - Sep. 98 level is high, cholesterol and other fatty substances The higher your blood cholesterollevel, the greater oil, particularly certain saturated fats, can raise http://www.phs.org/healthyliving/tips/1998/september.htm
Extractions: HEALTHY LIVING TIPS: SEPTEMBER 1998 The ABCs of Fats, Oils and Cholesterol Today many Americans are concerned with the amount of fat in their diets. We know that diets high in fat might increase the risk of obesity, heart disease and some types of cancer. Why should you be concerned about fats, oils, and cholesterol? If your blood cholesterol level is high, cholesterol and other fatty substances are more likely to collect on the walls of blood vessels. Over time, these deposits may restrict or even block blood flow to the heart. The higher your blood cholesterol level, the greater your chance of getting heart disease. Eating too much fat or oil, particularly certain saturated fats, can raise blood cholesterol levels. Eating too much dietary cholesterol also may raise blood cholesterol levels. Where does cholesterol come from? The cholesterol in your blood comes from two sources: your own body, made primarily by the liver, and dietary cholesterol from the foods you eat. How can you lower high cholesterol levels?
How To Have A Healthy Heart These can also help lower blood cholesterol if they replace saturated fats inlowfat meals. Like other fats, polyunsaturated fats are high in calories. http://www.heartfoundation.com.au/docs/hhd3.htm
Extractions: How common is high blood cholesterol in Australia? Cholesterol and fat are often confused. This is understandable because there is a strong link between the two. What is cholesterol? Cholesterol is a fatty substance produced naturally by the body and appears in our blood in different forms. It has many good uses. Some cholesterol comes from food, but the body can make all it needs. What are the different types of cholesterol? What are triglycerides?
Annals Of Internal Medicine: Article The study does not prove that eating walnuts will prevent heart disease, only thatsubstituting walnuts for other fats can help to lower cholesterol levels in http://www.annals.org/issues/v132n7/nts/200004040-00005.html
Extractions: High cholesterol (hypercholesterolemia) is a risk factor for heart disease. Drug treatments are available that can help to lower cholesterol levels. However, diet is a major part of treatment for everyone with high cholesterol levels and is often the only recommended preventive treatment for people who have not yet developed heart disease. One way to lower cholesterol is to change the fat content of diets by substituting polyunsaturated fat (which is mostly from vegetable oils and does not increase cholesterol) for saturated fat (which is mostly from animal sources and does increase cholesterol). Some reports have suggested that people who eat nuts regularly get heart disease less frequently than people who do not eat nuts. Walnuts are particularly high in polyunsaturated fat. A previous small study showed that cholesterol levels decreased when healthy men ate walnuts instead of other fats. However, that study included only men, all of whom had normal cholesterol levels to begin with. Why did the researchers do this particular study?
Know Your Fats Recent studies on the potential cholesterolraising effects of TFA have Some stickmargarines contribute more TFA than unhydrogenated oils or other fats. http://www.americanheart.org/presenter.jhtml?identifier=532
Frequently Asked Questions About Smart Balance® This spread contains absolutely no trans fats. Why is Smart Balance better than othertransfat-free increase the ratio of HDL/LDL cholesterol, whereas other http://www.smartbalance.com/FAQ.html
Extractions: What is so different about Smart Balance? It is the first spread to offer no hydrogenated fat, no trans fat and a natural vegetable oil blend patented to improve the ratio of "good" to "bad" cholesterol. How can it improve the cholesterol ratio? U.S. Patent 5,578,334 describes that if used as a significant part of the total diet, our precise type and kind of oils can improve the ratio by lowering bad cholesterol while maintaining good cholesterol. What's wrong with trans fatty acids? Trans fatty acids can raise LDL "bad" cholesterol and lower "HDL" good cholesterol just the opposite of Smart Balance. This spread contains absolutely no trans fats. How do you get the desired textural and use characteristics of margarine without hydrogenated fat? Fortunately, the level of palmitic acid needed to maintain HDL is sufficient to provide the solids for texture. We use normal margarine processing, basically chill and work, with modifications as necessary for the special characteristics of natural oil blends. No gums, starches or gelatins are used. Can I cook, bake and fry with it?
Extractions: Introduction Essential Fatty Acids Cholesterol Trans Fatty Acids ... Required Intakes Fats provide a concentrated source of energy in the diet. The building blocks of fats are called fatty acids. These can be either saturated, monounsaturated or poly-unsaturated. Foods rich in saturated fats are usually of animal origin. Vegetable fats are generally unsaturated. Saturated fat raises the level of cholesterol in the blood. Cholesterol is present in animal foods but not plant foods. It is essential for metabolism but is not needed in the diet as our bodies can produce all that is needed. Raised blood cholesterol is associated with an increased risk of heart disease. Fats and oils are essentially the same. Fats tend to be solid at room temperature whilst oils are liquid. The term lipids include both fats and oils. Fats consist of fatty acids and glycerol. Nearly all the fats in our bodies and in foods are triglycerides, being made up of three fatty acid molecules to one glycerol molecule. There are about 16 different fatty acids commonly present in foods. The nature of fat depends on its constituent fatty acids. Fats can be classed as either saturated, monounsaturated or polyunsaturated. This depends on the type of chemical bonds present in the fatty acid. If a fatty acid has all the hydrogen atoms it can hold it is termed saturated. However, if some of the hydrogen atoms are absent and the usual single bond between carbon atoms has been replaced by a double bond, then it is unsaturated. If there is just one double bond then it is monounsaturated. If there is more than one then it is polyunsaturated. Most fats contain a proportion of each of these three basic types of fatty acid but are generally described according to which type predominates.
