When the words "good cholesterol" and "bad cholesterol" became part of our daily mother tongue, a new child arrived at the block: oxy cholesterol. A new study has emerged indicating that Oxycholesterol has a high risk of heart disease.
What is cholesterol?
Cholesterol is a waxy yellow fat produced by the liver and contained in all cells in your body. It is transported in the blood by lipoproteins (lipoproteins containing both fat (lipid) and protein). There are two main types. LDL cholesterol (Low density lipoprotein) - it is often referred to as "bad cholesterol". The other major type is HDL cholesterol (high density lipoprotein). If the amount of cholesterol is too much, it becomes possible to deposit as "plaque" inside the artery when the cell becomes usable for blood flow. This buildup becomes a thick and hard layer that interferes with blood flow over time, probably causing obstruction. The accumulation of this plaque is called atherosclerosis. Atherosclerosis can result in heart disease and stroke.
HDL cholesterol, Good cholesterol. HDL has the opposite effect to LDL cholesterol. Cholesterol returns back to the liver and is broken or removed in the body. This cholesterol is considered protective cholesterol in the prevention of heart disease. You want to increase the HDL cholesterol level as much as possible.
What is the new heart disease risk?
Scientists have recently identified a type of cholesterol that is considered to have the highest risk of heart disease. This cholesterol, Oxycholesterol. Scientists have long known about the interaction of fat and oxygen to react chemically. A process called "oxidation" produces oxycholesterol in the body. This oxidation occurs when the fat-containing food is heated and exposed to oxygen such as steak, hamburgers or french fries. Fried food and fast food is the main cause of oxidation of cholesterol, as the Fried Converter becomes the fat oxidized fat. Food manufacturers intentionally add oxycholesterol to foods in the form of trans fatty acids and partially hydrogenated oils to improve texture, taste and shelf life. Food manufacturers need to list these harmful fats on ingredient labels.
Studies show that oxycloster elevates total cholesterol levels and promotes the development of atherosclerosis compared to non-oxidized cholesterol such as LDL, HDL, total cholesterol. Most importantly, lack Elasticity of arteries due to oxycholesterol. The oxycollector impairs the dilating ability of the artery. Flexible arterial cells are very important to carry more blood and reduce the risk of heart attack or stroke.
How to reduce risk
Reducing cholesterol in our daily lives is an important factor in creating a healthy cardiovascular system. It is important to avoid trans fat and keep saturated fat low. This greatly reduces dietary intake and lowers cholesterol. Avoid grill and fried meat and poultry. Fast food They also lack flexibility because they contain oxycholesterol, which can produce greater deposits of cholesterol in arterial blood, atherosclerotic plaques and arteries.
Diet is very important in reducing oxycholesterol and LDL cholesterol. It contains many beneficial antioxidants such as fruits and vegetables (picking colorful fruits and vegetables), whole grains (oats, whole wheat, barley etc.), beans and beans (kidney beans, lentils, split peas) Beneficial anti-inflammatory drugs Fat such as omega-3 fatty acids (fat fish, walnut, flax seed etc.). Because it helps to transport cholesterol from the body, it contains 25-30 grams of fiber every day.
Consistent physical activity increases HDL cholesterol. Higher HDL levels exert a protective effect and thus reduce the risk of heart disease. Physical inactivity is a major risk factor for heart disease. We incorporate regular physical activity every week for up to 40 minutes. Moderate aerobic exercise (active walking, jogging or cycling) not only increases your beneficial HDL cholesterol, but also strengthens your heart and lungs.
Implementing these healthy options not only reduces the risk of cardiovascular disease but also creates the optimal health condition for life.
