Cholesterol

Cholesterol - fat-like substances from the group of sterols of animal origin. It can hardly be argued that raising the level of cholesterol in the blood will certainly lead to atherosclerosis, although it is a risk factor of the plug. Moreover, along with the known negative positive aspects of the physiological role of cholesterol: it is a part of tissues and cells, regulates the permeability of cell membranes, nutrients and their degradation products, keeps moisture in the tissues and provides the internal pressure in the cell, participates in the formation and transformations of bile acids of adrenal hormones, vitamin D, sex hormones. Cholesterol is produced mainly in the liver - 1,5-2,5 g / day, with food as it goes about 0,5 g. Hence, the reason for the accumulation of excess cholesterol to a greater extent, the excessive formation of this compound in the body and slow its withdrawal, fueled by excess consumption of animal fats that are rich in saturated fatty acids. Cholesterol is found only in animal products. The largest of its contents differ (mg per 100 g edible portion of the product): eggs - 570, Dutch cheese - 520, kidney bovine - 300, beef liver - 270, pork liver - 130. When cooking meat and fish lost up to 20% of cholesterol. You should know that a sharp restriction of cholesterol in the diet leads to an increase in its formation in the body. During exercise products of metabolism of fatty acids and less glucose is used for the formation of this substance. In healthy young men excess cholesterol in the diet may even temporarily inhibit its formation. But in old age, sedentary lifestyle, decrease in metabolic processes excess consumption of cholesterol metabolism was more disturbed. However, even in these conditions can not be completely ruled out cholesterol from your diet, you only need to reduce consumption and make greater use of products in which the nutrients are well balanced: cottage cheese, sea fish and other seafood, rabbit, turkey. In cereal products, nuts and vegetable oils contain phytosterols, which reduce the absorption of cholesterol from the intestine. In the cholesterol metabolism play an important role vitamins C, B12 and B6, folic acid, some minerals. Ascorbic acid stabilizes the physiological balance between the formation of cholesterol and its use in the tissues. Iodine stimulates the thyroid hormones that activate the collapse of cholesterol. Magnesium inhibits the formation of the body and accelerates the decay of cholesterol, contributes to its isolation from bile acids. At the same time lowering cholesterol below normal levels increases the risk of diseases such as hyperthyroidism (increased activity of the thyroid gland), the defeat of adrenal exhaustion. Thus, when the cholesterol content corresponds to the norm, it is useful and even necessary, and the deviations in one direction or another is certainly not favorable.

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