Fat Cholesterol And Blood Triglycerides

Fat, Cholesterol And Triglycerides

These last two are called w-3 polyunsaturated ( omega-3 ) fatty acids, while the rest are called polyunsaturated w -6 ( omega-6 ).

In relation to cholesterol, saturated animal fat intake appears to be a major factor in the LDL level increase, thus being animal fat a food that should be eaten with caution.


There are also not only foods that containing saturated fat , but rather also fat in cholesterol form. As principal, we can mention the brains, egg yolk, or kidneys.

Butter contains less cholesterol than margarine, milk contains very little, and yogurt seems even promote its elimination according to recent studies. As for the meat ( not greasy ), pork is which more have cholesterol content.

Fruits and vegetables contain no cholesterol at all. Anyway not be fanatical with this topic, because that would produce us stress that we could raise cholesterol.


What I find interesting is maximum meat consumption rationalization and especially animal fats. If the saturated fatty acids have a negative effect on cholesterol levels, unsaturated produce the opposite effect.

Vegetable oils consumption has been shown to be an effective method for reducing the triglycerides amount and LDL, while the HDL does not reduce. Also produce a change in the LDL composition that becomes less oxidizable, thus likely decreases considerably atherogenesis.

They also protect the cardiovascular system and rinsing the blood and decreasing platelet aggregation, thereby decreasing the clots formation likelihood.

The body can produce monounsaturated fatty acids,but  polyunsaturated  come exclusively from the diet, so they are called essential fatty acids.

Although so I said above, polyunsaturated are imperative, it has been shown that an excess of w-6 fatty acids may increase the risk of carcinogenesis and cardiovascular disease.

However , this problem is not observed in the use of monounsaturated or polyunsaturated w-3 fatty acids. It has also noted the negative effect of excess polyunsaturated generally on the immune system.

Olive oil is basically composed by oleic acid, which is monounsaturated, while in the other vegetable oils ( soybean, sunflower, canola, corn , etc . ) predominate w-6 polyunsaturated, particularly linoleic acid. Peanut also contains a high oleic acid percentage.

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Saturated-Unsaturated Fatty Acids And Cancer

Fatty Acids And Ldl Cholesterol Levels

The problem exists when LDL cholesterol levels are too high ,because within reasonable limits its presence is positive. In addition, high fat content (any type ) increases blood coagulability, thus increasing thrombosis risk.

For to atherogenesis occur LDL needs to be excessive. But free radicals are responsible for oxidizing this LDL ( peroxidation), which will be trapped in the artery wall.


The presence of antioxidants, thus reduce the arteriosclerosis risk.


It appears that the grapes ingestion( Vitis vinifera) prevents cholesterol from sticking to arteries due to a component present in the skin and seeds. Anyway, it seems to be a close relationship between high LDL and cancer.


Simple fats are composed of one glycerol  molecule ( glycerine alcohol analogue ), which are attached to one, two or three fatty acids, depending on whether is a monoglyceride, a diglyceride or a triglyceride. In nature state, fats are composed by triglycerides.


By the industrial process called hydrogenation, monoglycerides and diglycerides are produced, which are less healthy. Regarding fatty acids are compounds which define the fat quality: density, digestibility, etc.


Fatty acids are divided into saturated and unsaturated according contain or not unsaturations ( unpaired carbon or with double bond ) in the molecule. Within the unsaturated, we can distinguish between monounsaturated, with an unsaturation, and polyunsaturated, with more than one unsaturation.


Thus, fats consist mainly of saturated fatty acids are called saturated fat,while those that are formed predominantly by unsaturated fatty acids are known asunsaturated fats ( monounsaturated or polyunsaturated ).

Saturated fats are generally solid and from animal origin ( lards ), while unsaturated are generally from plant origin and liquid (oils ). In the said hydrogenation process, fat unsaturations are removed from vegetable fats on the basis of hydrogen atoms, thus obtaining the unhealthy solid hydrogenated vegetable fat,such as margarines and other compounds.


Examples of saturated fatty acids palmitic acid, stearic acid, lauric acid and myristic acid. The main monounsaturated fatty acid is the oleic acid . Examples of polyunsaturated fatty acids can mention linoleic acid, gamma linolenic acid, arachidonic acid, eicosapentoico or docosahexaenoic acid.

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