are all those strategies that help to counteract hypercholesterolemia, ie too high levels of cholesterol in the blood.Do not engage in motor activity; Ignore overweight: high cholesterol worsens further as obesity worsens; Ignore the other risk factors for atherosclerosis and cardiovascular events: Failure to comply with any drug therapies to lower cholesterol; Do not go into the diagnostic investigation for the inheritance of high cholesterol.
essential polyunsaturated omega 3: Foods rich in essential polyunsaturated omega 6 fatty acids: they have a similar function to the previous ones. They are more abundant in the diet than DHA, EPA, and ALA. On the other hand, the nutritional balance dictates that no more than 400% of omega 3 are consumed. Listen on Spreaker. or hydrogenated, especially in trans conformation: they perform a "hypercholesterolemic action on the LDL portion: Foods rich in cholesterol: paradoxically they seem to have a less hypercholesterolemic effect than the previous categories but are not recommended anyway. They are abundant in cholesterol: egg yolk, fatty and aged cheeses, offal (brain, liver and heart), crustaceans (eg shrimp) and certain bivalve molluscs (eg mussels).
Supplements based on oils obtained from fishery products: Fermented red rice: among the various nutritional characteristics, it boasts a significant concentration of molecules similar to the pharmacological statins used to lower cholesterol. Supplements based on oils obtained from the germ of cereals: the most common is that of wheat. E "rich in polyunsaturated essential fatty acids and vitamin E; Soluble fiber supplements: mucilage, guar, pectin etc .; Chitosan supplements: it is an unavailable carbohydrate obtained from the chitin contained in the shellfish carapace. able to hinder intestinal absorption of fats; Soy lecithin supplements; Vitamin antioxidant supplements; Polyphenolic antioxidant supplements; Phytosterol supplements. : is a class of drugs able to reduce the synthesis of LDL in the liver and increase that of HDL. The most used are simvastatin and atorvastatin. Side effects are few and may include muscle pain (usually in the first few weeks of treatment). They are contraindicated in the presence of liver dysfunctions and pathologies; Fibrates: also useful in reducing cholesterol, they are used above all in hypertriglyceridemia. They can rarely cause muscle pains in the first weeks of treatment and gastrointestinal discomfort; Ezetimibe: works by hindering the intestinal absorption of cholesterol and bile salts. It can be taken with statins or as an alternative to them; Resins sequestering bile acids: they reduce the reabsorption of bile acids and are not absorbed by the intestine. They can trigger side effects such as: halitosis, belching, meteorism and constipation; Mega doses of niacin (vitamin PP): can reduce the blood values of triglycerides and LDL cholesterol, increasing the fraction of HDL. Possible side effects include: itching, headache and redness of the skin (face and neck). ; Practice regular motor activity, especially aerobic; Follow a correct diet, limiting the foods not recommended and increasing those beneficial for high cholesterol.
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prostate-health pharmacognosy liver-health
Cholesterol and High Cholesterol: a brief review
Cholesterol is a NON-energy fat found in animals.
In the human body it performs numerous functions; cholesterol is, in fact, a fundamental component of cell membranes and the precursor of steroid hormones, bile salts and vitamin D.
In the human organism, the presence of cholesterol depends on a synthesis process that takes place in the liver and on the intake through the foods that contain it.
Cholesterol circulates in the bloodstream using particular proteins, called lipoproteins; the most important lipoproteins are HDL (good cholesterol), which transport cholesterol from the periphery to the liver, and LDL (bad cholesterol), which transport cholesterol from the liver to the periphery.
LDLs are dangerous, because an excess of them in the blood corresponds to an increased risk of atherosclerosis.
High cholesterol (hypercholesterolemia) is especially dangerous when:
- Its increase mainly depends on bad cholesterol (LDL);
- The good cholesterol fraction is low;
- There are other risk factors.
Cholesterol, especially bad cholesterol, can get too high due to:
- Inheritance;
- Incorrect diet;
- Sedentary lifestyle.
N.B: There is a lot of research on the relationship between cholesterol, diet and sport. However, if it is clear which factors are able to prevent atherosclerosis, it is not so clear what are the specific mechanisms of action (reduction of total cholesterol, reduction of bad cholesterol, increase of good cholesterol, etc.).
, specifying to mention the detail concerning HDL and LDL cholesterol.The published material is intended to allow quick access to advice, suggestions and general remedies that doctors and textbooks usually dispense for the treatment of High Cholesterol; such indications must in no way substitute the opinion of the attending physician or other health specialists in the sector who are treating the patient.
In case of a positive diagnosis:
- Reduce total cholesterol;
- Reduce bad cholesterol;
- Reduce other risk factors for atherosclerosis and cardiovascular events:
- Obesity;
- Type 2 diabetes mellitus;
- Hypertension;
- Hypertriglyceridemia;
- Oxidative stress.
The means to achieve these goals are:
- Nutritional therapy;
- Motor therapy;
- Supplements and natural remedies.
If the first intervention is not effective, the doctor will determine the relevance of:
- Pharmacological therapy;
- Genetic investigation to establish any serious hereditary bases.
- Borderline conditions of type 2 diabetes mellitus (occasional hyperglycemia and prediabetes);
- Hypertension;
- Hypertriglyceridemia.
- Eicosapentaenoic and docosahexaenoic acid (EPA and DHA): very active from a biological point of view, they are mainly contained in fishery products and algae. They play a protective role against all metabolic diseases, including high cholesterol. The foods that contain the most are: sardines, mackerel, bonito, sardinia, herring, alletterato, tuna belly, garfish, seaweed, krill etc.
- Alpha linolenic acid (ALA): compared to the previous ones it is biologically less active. It has the same function as EPA and DHA. It is mainly contained in the fat fraction of certain foods of vegetable origin or in the relative oils of: soy, linseed, kiwi seed, grape seed
- Linoleic acid (LA): they are rich in: sunflower seeds, wheat germ, sesame, almost all dried fruit, corn germ and related oils. The derivatives are:
- Gamma linoleic acid (GLA) and linolenic dihomogamma (DGLA): borage oil is rich in them.
- Arachidonic acid (AA): peanuts and other nuts are rich in it.
- Foods rich in monounsaturated omega 9 fatty acids:
- Oleic acid: it is typical of olives, rapeseed, tea seeds, hazelnuts and related oils (in particular extra virgin olive oil). It plays a positive role on cholesterol, very similar to that of essential fatty acids.
- Foods rich in soluble fiber: these are all vegetable ones that belong to the III, IV, VI and VII fundamental groups of foods. There is also an abundance of oil seeds and pseudocereals (amaranth, quinoa, chia, buckwheat, hemp, etc.). On the other hand, they are proportionally more abundant in fruit, vegetables and algae. They exert a viscous function that traps dietary cholesterol and bile salts (pathway of excretion of internal cholesterol) to expel them with the faeces.
- Foods rich in antioxidant vitamins: antioxidant vitamins are carotenoids (provitamin A), vitamin C and vitamin E. They have a beneficial effect on high cholesterol, as they hinder oxidative stress ensuring the efficiency of lipoproteins. Carotenoids are contained in vegetables and in red or orange fruits (apricots, peppers, melon, peaches, carrots, squash, tomatoes, etc.); they are also present in crustaceans and milk. Vitamin C is typical of sour fruit and some vegetables (lemons, oranges, tangerines , grapefruits, kiwis, peppers, parsley, chicory, lettuce, etc.) Vitamin E is found in the lipid portion of many seeds and relative oils (wheat germ, corn germ, sesame, etc.).
- Foods rich in phytosterols: phytosterols are the alter ego of cholesterol. From the metabolic point of view, they exert a diametrically opposite effect and favor the reduction of cholesterolemia. Recall that some phytosterols simulate the effect of female estrogens, even if the extent of this reaction is not entirely clear. They are foods rich in phytosterols: soy and soybean oil, many oil seeds, red clover, germ of cereals, fruits, vegetables and dietetic foods (for example the added yoghurts).
- Foods rich in lecithins: these are molecules able to bind both fatty and aqueous compounds; for this they are also used as additives. In the digestive tract they bind cholesterol and bile salts, reducing their absorption. At the metabolic level they improve the good-bad cholesterol ratio and lower the total. They are rich in lecithins: soy and other legumes, egg yolk (but it is not recommended in case of high cholesterol), vegetables and fruit.
- Foods rich in anti-vegetal antioxidants: the most common are polyphenolic in nature (simple phenols, flavonoids, tannins). Some fall into the group of the aforementioned phytosterols (isoflavones). They behave more or less like vitamins. They lower oxidative stress and optimize lipoprotein metabolism; appear to correlate with a reduction in total and LDL cholesterol. They are very rich in polyphenols: vegetables (onion, garlic, citrus fruits, cherries, etc.), fruit and relative seeds (pomegranate, grapes, berries, etc.), wine, oil seeds, coffee, tea, cocoa, legumes and whole grains, etc.
- Foods with saturated and bifractionated fatty acids: fatty cheeses, cream, fatty cuts of fresh meat, sausages and cured meats, hamburgers, frankfurters, palm kernel and palm oil, etc.
- Foods with hydrogenated fatty acids, many of them in trans conformation: hydrogenated oils, margarines, sweet snacks, salty snacks, packaged baked goods, etc.
Furthermore, it is not recommended to follow a diet based mainly on cooked and preserved foods. Many nutritional principles that favor the reduction of high cholesterol are sensitive to heat, oxygen and light. It is advisable to consume at least 50% of vegetable products and seasoning oils in raw form (sweet fruit, vegetables and oil seeds).
, artichoke, olive tree and policosanols;
- Cod liver oil: rich in essential omega 3 fatty acids (EPA and DHA), vitamin D and vitamin A;
- Krill oil: krill is a part of the so-called plankton; in addition to omega 3 essential fatty acids (EPA and DHA) it is also rich in vitamin A;
- Algae oil: rich in omega 3 essential fatty acids (EPA and DHA).
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