APO B: To transport cholesterol into specific cells, the LDL-C particle has a specific protein attached to it named Apolipoprotein B or ApoB. ApoB acts as a bridge between the LDL-C particle and the cells in your body that carry the LDL-receptor.
BILE ACIDS: The liver produces bile acids and cholesterol. Bile acids are excreted into the gut when we eat. This helps the absorption of fat from the gut.
CELL: Cells are the building blocks of the body and can be compared to building bricks. The body is made up of approximately 100,000,000,000,000 (100 trillion) cells.
CHOLESTEROL: Cholesterol is a fatty substance. It is stored in the body and is found in all foods that come from animals. Large amounts of cholesterol can be stored in the liver.
CHROMOSOMES: The genetic material present in the nucleus of each cell.
CHYLOMICRONS: Large lipoprotein particles that transport lipids from the gut to liver cells.
CLINICAL NUTRITIONISTS: A person who is an expert in diet and the management of diet in disease. He or she will have undergone 4-5 years of university study.
DNA: The molecule that builds the genes in our chromosomes.
FAMILIAL HYPERCHOLESTEROLEMIA (FH): This is a hereditary cell defect. The defect means that the cells cannot take up enough cholesterol from the blood. This results in high blood cholesterol.
GALL BLADDER: A sac attached to the liver that stores bile.
GENE: A section of DNA that codes for a certain protein.
HDL-CHOLESTEROL: Also referred to as ‘good cholesterol’. High levels of HDL cholesterol may decrease the risk of heart disease.
HYDROGENATED FAT/HYDROLYSED FAT/HARDENED FAT: These are all different names for the same fat. This fat begins as an unsaturated fat and is then turned into a saturated fat. Conversion of unsaturated fat into saturated fat is quite common because saturated fat lasts longer.
LDL-CHOLESTEROL: Otherwise referred to as ‘bad cholesterol.’ As blood levels of LDL cholesterol go up, the risk of heart attack and stroke increases.
LIPIDS: Fats.
LIPOPROTEINS: Lipoproteins are small packages made up of cholesterol, triglycerides and protein and are a means by which fats can be transported in the blood. There are various kinds of lipoprotein, the most important being HDL and LDL.
MYOCARDIAL INFARCTION: Heart disease that can occur suddenly when the blood supply to the heart is blocked. Risk factors of myocardial infarction include high cholesterol and smoking.
RECEPTORS: Receptors are like tentacles’ located on the outside of the cells. The tentacles bind substances in the blood needed by cells. There are special receptors for lipoproteins. Individuals who have inherited Familial Hypercholesterolemia (FH) have too few functional receptors for LDL particles. This means that the cholesterol from LDL remains in the blood and can be deposited in blood vessels in the form of plaque, which results in narrowing of the blood vessels.
SATURATED FAT: Saturated fat is a type of fat that is solid at room temperature, such as butter and the fat around meats. A diet high in saturated fat results in an increase in blood cholesterol.
TRIGLYCERIDES: Another word for a type of fat. The fats in food and blood are triglycerides. It is good to have low levels of triglycerides in the blood.
UNSATURATED FAT: Unsaturated fats are found in liquid oils and are present in foods from plants and fish. Unsaturated fats remain soft or liquid in the fridge.
VLDL: Very Low Density Lipoprotein; a particle containing triglycerides and cholesterol and protein that is made by the liver. VLDL goes up with diets that contain a lot of fat, sugar, or alcohol. It can also be high in conditions such as diabetes and kidney disease.
