Cholesterol gets a bad rap in popular media, but not all fats or cholesterol are bad. Total cholesterol numbers come from a combination of low-density lipoproteins, high-density lipoproteins and triglycerides, according to the American Heart Association. Cholesterol is unable to move in its whole form through the blood without being attached to proteins. This combination of fat and protein becomes LDLs and HDLs.
Definition
Cholesterol is a fat or lipid. The liver makes 75 percent of the body's needs. The basic cholesterol molecule is the building block for many hormones, including vitamin D. Cholesterol also helps to protect nerves and make cell walls. Any additional cholesterol eaten and not used is stored. Cholesterol cannot move through the body without being attached to a protein. It is the lipoproteins that move through the bloodstream that are used to measure cholesterol levels in the blood.
LDL
LDLs are also known as the bad fats. The job of LDL is to deliver cholesterol to the body for use. If the body does not have a use for it, the cholesterol will start to accumulate in the artery walls. The higher these numbers are, the higher the risks for heart problems and even stroke. LDL levels should be below 100 mg/dL for those with a higher risk for heart disease. Levels between 100 and 129 mg/dL are considered near optimal. Having LDLs between 130 and 159 mg/dL are borderline high. Once the levels are at 160 and above, the risk for heart disease is much higher.
HDL
HDLs are considered good fats. The role of HDLs is to clear excess LDLs from the arteries. High HDL levels are actually protective for the heart. In men, the levels should not drop below 40 mg/dL. For women, it is not recommended to have levels below 50 mg/dL. Otherwise levels between 50 and 59 mg/dL are acceptable, while anything over 60 mg/dL is considered the best.
Triglycerides
While triglycerides are not a part of cholesterol, they are a part of the lipid profile. Any unused calories from food are converted into triglycerides for storage. It does not matter if the extra calories are carbohydrates, fats or proteins -- anything not used immediately is turned into triglycerides and stored in the body for later use. Normal levels for triglycerides should be below 150 mg/dL. Borderline high levels range from 150 to 199 mg/dL, high levels are from 200 to 499 mg/dL, and anything over 500 mg/dL is very high. High triglycerides can increase risk levels for heart disease as well as stroke. Based on lowering stroke risk, the ideal levels are 89 mg/dL or lower, according to MedlinePlus.
