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Our Modern Diet - The Bad / Cholesterol & Lipids
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The term "lipids" describes an entire class of fats and fat-like substances in the blood. Cholesterol and triglycerides are two types of lipids. Both are waxy or oily in consistency. Blood, on the other hand, is watery. Water and oils do not mix. In order for lipids to travel in the blood they must be coated with protein to create a water-soluble package. These packages are called lipoproteins (lipid with protein). Cholesterol is part of the structure of all lipoproteins. By measuring lipoproteins in the blood, excess cholesterol can be detected. In recent years, drug companies started manufacturing of powerful but dangerous drugs to reduce cholesterol levels. As a result, much misinformation regarding cholesterol has been generated. To view the facts about fats and cholesterol make sure you read this article.
Cholesterol is a fat-like substance with a waxy consistency that is produced in the livers of humans and other animals. Every human cell needs a minute amount of cholesterol in order to function properly. While some cholesterol is essential, too much can be harmful. Because it is waxy, cholesterol can stick to the interior of blood vessel walls. Over time, cholesterol, fat and other substances can accumulate and narrow blood vessels. This is the initial stage of atherosclerosis.
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Cholesterol Content of Foods |
| Food |
Portion |
Milligrams |
| Chicken livers |
3 ounces |
537 |
| Calves liver |
3 ounces |
477 |
| Squid |
3 ounces |
400 |
| Beef liver |
3 ounces |
331 |
| Sweetbreads |
3 ounces |
250 |
| Egg yolk |
1 medium |
208 |
| Shrimp |
3 ounces |
166 |
| Abalone |
3 ounces |
144 |
| Oysters |
3 ounces |
93 |
| Chicken |
3 ounces |
72-79 |
| Beef, lamb, pork, (lean cuts) |
3 ounces |
71-78 |
| Clams |
3 ounces |
57 |
| Fish (Salmon, Flounder, Haddock) |
3 ounces |
54-63 |
| Mussels |
3 ounces |
48 |
| Crab (Alaskan/Blue) |
3 ounces |
45/85 |
| Milk (whole) |
1 cup |
34 |
| Cream cheese |
1 ounce |
31 |
| Cheddar cheese |
1 ounce |
30 |
| Scallops |
3 ounces |
27 |
| Tuna (light, in water) |
3 ounces |
25 |
| Milk (lowfat) |
1 cup |
18 |
| Butter |
1 Tbsp |
11 |
| Milk (skim/nonfat) |
1 cup |
4 |
| Egg whites |
1 medium |
0 |
The fats transported in the blood are called triglycerides. Triglycerides come from fats in the diet, and our liver makes more triglyceride when excess protein or carbohydrate is eaten. Triglycerides are eventually delivered to muscle cells for fuel or stored in fat cells. Alcohol increases production and blood levels of triglyceride.
Lipoprotein molecules are the packages that transport cholesterol and triglycerides through the bloodstream. They are classified by their size and density. The most well known lipoproteins are LDL (low density lipoproteins) and HDL (high density lipoproteins).
The lipids that are most commonly tested are total cholesterol, LDL cholesterol, HDL cholesterol and triglycerides. It is important for all adults to have their lipid levels tested. Abnormalities can indicate the risk for developing heart disease. Blood lipid levels are measured in milligrams per deciliter (mg/dl).
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