When blood vessels need help

Cholesterol is mainly produced in the liver. A small amount, depending on how we eat, is also taken in with food. Under everyday conditions, the liver either minimises or increases production is dependent on the amount of it supplied with food.

However, when it is lacking in food, the liver is able to produce all the cholesterol it needs. Its increased circulating content greatly increases the risk of diseases such as heart attack or, atherosclerosis, circulation problems in the legs and brain. Cholesterol is deposited in the centre of the blood vessels, narrowing their lumen and tightening their walls.

When the lumen of a vessel is highly contracted, the organ belonging to it shows symptoms of hypoxia. When the amount of cholesterol in the blood exceeds 140 mg/100 ml, it starts to store inside the cells. This process is relatively slow at values between 140 and 190 mg/100 ml. At levels above this range, storage is more rapid. At 250 mg/10 ml, the risk of a heart attack increases compared to that at 200 mg/100 ml.

How often blood cholesterol should be tested is not precisely established. However, a five-year interval between measurements is reasonable if the results are normal. According to the latest ATP III guidelines, total blood cholesterol should not exceed 200 mg/100 ml in healthy people. However, this value is not sufficient to determine the health status of the subject. Because cholesterol travels in the blood together with certain proteins with which it builds so-called lipoproteins.

How to lower cholesterol? 

Follow a few simple rules:

- enrich your diet;

- divide your daily food correctly into meals, including breakfast;

- avoid pre-packaged foods and sweets,

- use less salt;

- grill food on the grill;

- increase physical exercise.

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Cleansing the liver by Michael Tombak