The saying ‘’The cholesterol is indispensable for life!’’ is a lie!
‘’The cholesterol is indispensable for life!’’ was the slogan launched some years ago by the dairy products industry, to not lose their customers. Assertion is perfectly true, but it does not impresses the ones who DON’T know that the body produces its own needed cholesterol, producing daily between 11 and 13 mg for each kg of body weight, so for a 65 kg person, about 800 mg per day. The body does not need any cholesterol ingested through alimentation that can only do harm. To say: “cholesterol is indispensable to life” is as you’d say that “blood pressure is indispensable to life” or that “glucides are essential to life”, indisputable truths, but we must not close our eyes in the face of high pressure consequences or to forget what a diabetes mean.
Numerous research showed that the alimentation plays an important role the concentrations and serum lipoprotein composition, so, on the cholesterol concentrations.
There are three main factors that influence the cholesterol and lipoprotein concentrations:
(1) cholesterol in food;
(2) macronutrients composition of the diet, particularly food fatty acids;
(3) energy balance, reflected by weight.
Alimentation cholesterol comes exclusively from animal products. The most important sources of cholesterol in food are: egg yolk, fat dairy products, (you can realize that butter, whipped cream and cheese can not be degreased), meat (including fish) and animal fat (lard and bacon).
Increased consumption of cholesterol increases the sanguine cholesterol concentration. For every 200 mg of cholesterol per day from alimentation (and a egg yolk has 220 mg cholesterol), increases the cholesterol serum, on an average, with 6 mg / dL (0.155 mmol / l).
Most alimentation fat consists of triglycerides, which are made up of 3 fatty acids, tied on glycerol / glycerin. Triglyceride contribution to total energy intake differ from person to person and from one population to another, being between 15 and 40%. The fatty acids in triglycerides are of several types: saturated, CIS monounsaturated TRANS monounsaturated and polyunsaturated.
The lipoprotein metabolism is influenced by the ingestion of glucides.
Saturated fatty acids are found in dairy products, especially in butter, cream, whipped cream, cheese, animal fat, meat, as well as in tropical plant oils (palm and coconut).
All saturated fatty acids, that have between 8 and 16 carbon atoms, increase LDL serum concentration. The mechanisms by which saturated fatty acids increase the LDL fractions are not known, though it is believed that they suppress the activity of LDL receptors. Saturated fatty acid that predominates in most foods is the palmitic acid, with 16 carbon atoms.