Cholesterol is a part of everyone's body and diet, and in normal amounts, it is a healthy substance. It's when cholesterol levels begin to soar that there may be health concerns, including the possibility of heart disease. The production and reduction of cholesterol are not always easily discernible, as science is changing its views on which foods in particular seem to stimulate the most cholesterol production. Carbohydrates are being linked more often with increasing cholesterol, although this is still up for debate. Be sure to work with a trusted doctor when it comes to lowering cholesterol.
Identifcation
Most people have heard of cholesterol, but not everyone knows what it is exactly. According to "50 Ways to Lower Cholesterol," cholesterol is a white, waxy substance manufactured by the body as well as found in certain foods. It is an important component of cell walls, and it also helps in the production of certain hormones. Elevated cholesterol levels develop for different reasons, including genetics, certain diseases such as diabetes, medication or diet. High cholesterol is linked to the increased possibility of heart disease.
History
According to Dr. Maurice Edward Shils, writing in "Modern Nutrition in Health and Disease," the role of carbohydrates in cholesterol metabolism has received less attention than the roles of other major nutrients. This has been the case since about 1980, despite the fact that research in the 1970s indicated that the substitution of complex carbohydrates for simple carbohydrates led to the reduction of cholesterol levels. Triglycerides, in particular, seem to be most impacted by sucrose.
Function
According to Dr. Diana Schwarzbein in her book, "The Schwarzbein Principle," if you do not eat dietary cholesterol, your body thinks it is malnourished, and it will produce its own to make up for the lack. She states that eating dietary cholesterol in foods such as meat, eggs and dairy signals the body that the malnutrition has been stopped and it can switch off the enzyme HMG Co-A Reductase, which makes cholesterol. Carbohydrates and sugar, on the other hand, both stimulate insulin production and are not able to signal the body to stop making cholesterol. This makes it more likely, Dr. Schwarzbein claims, that you will develop plaque in your coronary arteries and subsequent heart disease.
Considerations
The function of cholesterol and which foods impact it the most is controversial. Traditionally, foods high in saturated fat were linked to high cholesterol and carbohydrates were not, but some researchers, including Dr. Schwarzbein, believe that carbohydrates have a greater impact on cholesterol. A study published in "The Journal of the American Medical Association" in 2010 found a "statistically significant correlation" between dietary sugar and increased cholesterol levels. Still, it is important that you work closely with your doctor on the best way to decrease your cholesterol.
References
- "50 Ways to Lower Cholesterol"; Mary P. McGowan, MD; 2002
- "Modern Nutrition in Health and Disease"; Maurice Edward Shils, MD; 2006
- "The Schwarzbein Principle"; Diana Schwarzbein, MD; 1999
- "The Journal of the American Medical Association"; Caloric Sweetener Consumption and Dyslipidemia Among US Adults; Jean A. Welsh, MPH, RN, et al.; 2010
