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Breakfast (398 calories) 1 serving Lemon-Blueberry Overnight Oats. 1 cup low-fat plain kefir. A.M. Snack (205 calories) 1 (5.3-oz.) container nonfat plain strained Greek-style yogurt
It can also improve cholesterol levels. Other research shows that omega-3s, antioxidants, and fiber (all key components of the diet) can reduce the risk of Alzheimer’s disease .
Saturated fat has been shown to raise total and LDL cholesterol in a large number of studies [6] and has also been correlated with a higher risk of heart disease. [6]: 383 A 2013 meta-analysis of low- and high-fat diets showed low-fat diets decreased total cholesterol and LDL, but these decreases were not found when considering low-calorie diets.
This dietary fiber works by forming a gel-like substance in the gut, which can help reduce cholesterol levels, particularly low-density lipoprotein (LDL) cholesterol, often referred to as "bad ...
The human body makes one-eighth to one-fourth teaspoons of pure cholesterol daily. A cholesterol level of 5.5 millimoles per litre or below is recommended for an adult. The rise of cholesterol in the body can give a condition in which excessive cholesterol is deposited in artery walls called atherosclerosis. This condition blocks the blood flow ...
where H is HDL cholesterol, L is LDL cholesterol, C is total cholesterol, T are triglycerides, and k is 0.20 if the quantities are measured in mg/dL and 0.45 if in mmol/L. There are limitations to this method, most notably that samples must be obtained after a 12 to 14 h fast and that LDL-C cannot be calculated if plasma triglyceride is >4.52 ...
[citation needed] In general, IDL, somewhat similar to low-density lipoprotein (LDL), transports a variety of triglyceride fats and cholesterol and, like LDL, can also promote the growth of atheroma. [citation needed] VLDL is a large, triglyceride-rich lipoprotein secreted by the liver that transports triglyceride to adipose tissue and muscle.
A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides. Its thermic effect or specific dynamic action —the caloric "cost" of digesting the food—would be greater than its food energy content.