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Dyslipidemia. Dyslipidemia is when the lipids in your blood are too high or too low. Estimates suggest that 53 percent of adults in the U.S. have lipid abnormalities.. Lipids are a type of fat ...
Hypolipoproteinemia, hypolipidemia, or hypolipidaemia (British English) is a form of dyslipidemia that is defined by abnormally lowered levels of any or all lipids and/or lipoproteins in the blood. It occurs in genetic disorders (e.g. hypoalphalipoproteinemia , hypobetalipoproteinemia ), malnutrition , malabsorption , wasting disease , cancer ...
Blood lipids (or blood fats) are lipids in the blood, either free or bound to other molecules. They are mostly transported in a phospholipid capsule , and the type of protein embedded in this outer shell determines the fate of the particle and its influence on metabolism .
Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein that transport all fat molecules around the body in extracellular water. [1] These groups, from least dense to most dense, are chylomicrons (aka ULDL by the overall density naming convention), very low-density lipoprotein (VLDL), intermediate-density lipoprotein (IDL ...
Other functions of HDL-C is promoting cardiovascular health such as antioxidation effects, protection against thrombosis, maintenance of endothelial function, and maintaining low blood viscosity. [1] Due to the positive functions of HDL cholesterol, a low level indicates dyslipidemia and is a risk factor for complications. [1]
For those with healthy cholesterol levels, eating a moderate amount of dairy products (up to 200 grams per day), whether low or full-fat, may not negatively affect their heart disease risk.
Research has found that long-term consumption of high-added-sugar beverages is associated with higher levels of visceral fat. Instead, Spano suggests whipping up a healthier ice cream shake at home.
Hypochylomicronemia refers to abnormally low levels or complete absence of chylomicrons in the blood, particularly after a meal (postprandial). This condition can result from genetic mutations (see below), as well as certain malabsorption syndromes or deficiencies in dietary fat intake. [9]