The LDL in LDL cholesterol stands for Low Density Lipoproteins. LDL cholesterol is what we call the bad cholesterol.
Francois Poulletier de la Salle was the first to identify LDL cholesterol in solid form in gallstones in 1769. But, it was in 1815 that chemist Eugene Chevreul named the compound cholesterine.
LDL cholesterol is a kind of fat produced by your liver from fatty meals that you consume, such as meat, fish, poultry, eggs, and dairy products. It has an important role in permitting the body to function normally. It is present in the outer layer of each cell in the body and carried in the blood by molecules known as lipoproteins, and stored in cells in the form of cholesteryl esters.
LDL cholesterol is the main sterol, a combination of steroid and alcohol, synthesized by animals, but small quantities are also produced in plants and fungi.
Usually, the body makes all the LDL cholesterol it needs, so individuals do not have to consume it. Your liver produces about 1,000 milligrams of LDL cholesterol a day and individuals take in about 150 to 250 milligrams in the meals they consume.
The synthesis and use of LDL cholesterol should be firmly controlled to prevent over-accumulation within the body. The abnormal deposition of LDL cholesterol and cholesterol-rich lipoproteins in the coronary arteries will eventually lead to atherosclerosis, which is the leading contributory factor in diseases from the coronary arteries. And aside from affecting the heart, atherosclerosis might also block blood flow to other essential organs, including the kidneys and intestines.
How Much is Too Much?
LDL cholesterol levels are determined via chemical analysis of blood sample obtained from a finger prick or from a vein in the arm. To obtain correct results, abstaining from food and drinks should be done 9 to 14 hours prior to the test. The amount of LOL cholesterol present in the blood can range from 3.6 to 7.8 mmol/litre, but a level above 6 mmol/litre is currently considered excessive and a danger variable for arterial illness.
Increased LDL cholesterol levels often start during childhood. Some children might be at higher risk than others because of a family history of higher LDL cholesterol.
Saturated fatty acids are the chief culprit in raising blood LDL cholesterol, which increases the risk of heart disease. But trans fats and dietary LDL cholesterol also play a part in elevating blood LDL cholesterol levels.
Some from the extra dietary LDL cholesterol is removed from the body via the liver. But, it’s still suggested that individuals should limit their average every day LDL cholesterol consumption to less than 300 milligrams. If a person has heart illness, every day consumption should be limited to less than 200 milligrams. But, even without having heart disease, everyone should remember that by keeping their dietary consumption of saturated and trans fats low, they can substantially lower their dietary LDL cholesterol consumption.
Individuals with extremely high LDL cholesterol levels might require an even more significant reduction. Because cholesterol is found in all meals from animal sources, care should be taken to consume no more than six ounces of lean meat, fish and poultry per day. It is also best to use fat-free and low-fat dairy products. High-quality proteins from vegetable sources such as beans are superb substitutes for animal sources of protein.