Cholesterol: Why you need not fear eggs and butter, and what you can do about elevated LDL (part 2)
In part one of this series, we’ve looked at cholesterol being a natural substance produced in the human body every day, and one vital for health. Now, let’s talk about LDL cholesterol: how it can become elevated in your blood and what you can do about it. We’ll also look at the difference between LDL (so-called bad cholesterol) and HDL (so-called good cholesterol).
Given cholesterol is indeed a health-supporting substance in the human body, a key reason LDL cholesterol can become elevated in your blood is because your liver is producing more of it to do its job – repair and support.
When inflammation (the body’s response to tissue injury) and free radical damage (unstable atoms causing cellular damage that leads to disease) take hold in the human body, LDL cholesterol is sent to all our body’s tissues to help keep our cells and organs healthy.
So.…what causes inflammation and free radical damage?
Here are some common contributors to inflammation and free radical damage.
While we obviously can’t do anything about the natural process of aging, the other factors are things you can take action on. If your blood test shows you have elevated LDL cholesterol and you're ready to make changes for your health, consider the following.
A final note on LDL and HDL cholesterol – they aren’t actually cholesterol, they are carrier proteins that transport cholesterol in your blood. LDL carries cholesterol from your liver to your tissues, and even more so when your body tissues are inflamed. HDL carries cholesterol from body tissues back to the liver. When inflammation and free radical damage are kept in check, there’s no need for so many LDL ‘taxis’ to be ferrying cholesterol all over your body.
So both LDL and HDL protein ‘taxis’ have a job to do, and neither is good or bad per se – it’s the ratio of these ‘taxis’ and what this tells us about the presence of inflammation and oxidative damage that is important.
There are other factors that can affect your HDL and LDL cholesterol levels in your blood, particularly the health of your thyroid gland, your stress levels, and whether you’re consuming adequate daily fibre.
A final thought: if eating eggs and saturated fats like butter truly was the cause of heart disease, why has the prevalence of heart disease only continued to raise over the past several decades, despite so many people avoiding full fat foods, choosing so-called 'heart healthy' sunflower oil and canola oils, and restricting their egg intake?
Indeed, according to the NZ Heart Foundation and NZ Heart Research Institute, heart disease is now the leading cause of death in New Zealand (this includes stroke, heart attack, high blood pressure and arterial diseases).
And if you’re still not convinced around eggs and saturated fats, here is a 2010 paper published in the American Journal of Clinical Nutrition that analysed 21 existing studies and found no evidence for a link between consumption of saturated fats and heart disease (eggs are a source of saturated fats, too).
Now, who’s for an omelette, cooked in butter?
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