Cholesterol is a naturally occurring waxing fatty substance, which is required for many essential functions including the production of hormones, Vitamin D and bile. It is synthesized in the body and is also obtained from dietary sources. Cholesterol is present in foods of animal origin and a diet rich in such food increases the amount of cholesterol present in the body and is one of the main factors affecting atherosclerosis (fat deposits narrowing the flow of oxygen in the arteries).
Cholesterol is insoluble in blood and hence is transported with lipoproteins. There are two types of cholesterol-
- The “good” cholesterol, which is called High Density Lipoprotein (HDL).
- The “bad” cholesterol, which is called Low Density Lipoprotein (LDL).
It is important to know the levels of good and bad types and the difference between them. Too much of one type or too little of the other type can put you at risk for coronary heart disease, heart attack or stroke.
|Total Blood or Serum Cholesterol Level||Risk Factor|
|Below 200 mg/dL||Desirable|
|200-239 mg/dL||Borderline-High Risk|
|240mg/dL and over||High Risk|
|LDL Cholesterol Levels||Risk Factor|
|Less than 100 mg/dL||Optimal|
|100-129 mg/dL/dL||Near Optimal/Above Optimal|
|130-159 mg/dL||Borderline High|
|190 mg/dL and above||Very High|
|Gender||HDL Level||Risk Factor|
|60mg||Some protection from coronary heart disease|
|Women||< 50mg/dL||High Risk|
|60mg/dL||Some protection from coronary heart disease|
- Coronary Artery Disease In Asian Indians - An Update And Review