Foods high cholesterol

Humans produce about 1 gram of cholesterol daily in the liver. Dietary cholesterol is consumed through food. High cholesterol foods are associated with saturated fats and trans-fatty acids (commonly called trans fats). Dietary cholesterol comes from animal products (plants contain minute amounts of cholesterol) such as meats and dairy products. Table 26.1 shows the amount of cholesterol in common foods. 

Use of ethanol as a co-solvent with SC-CO2 enhances the extraction of cholesterol from dried muscle foods. High extraction pressure coupled with multiple separation vessels for gradual reduction of SC-CO2 density reduces the separation time necessary for separating cholesterol from beef tallow using less CO2 than extractions at lower pressure. Ethanol is a good co-solvent used with SC-CO2 for separating cholesterol from other lipids in beef tallow. 

The patient lived with her mother and her sister. Her father died in a car accident 2 years prior to the visit. Her grandmother had type 2 diabetes and high cholesterol. T.F. ate fast food more than three times a week, drank three 8-ounce cans of nondiet soda each day, and watched about 4 h of television per day. She rarely exercised to break a sweat and did not participate in any sports activities. T.F. was 170 cm tall (90%), weighed 91 kg (>90%), and had a blood pressure of 110/70 mm Hg (normal for her age and height is <125/80 mm Hg). 

The consumption of foods high in TFA has been shown to raise low-density lipoprotein cholesterol (LDL or bad cholesterol), which increases the risk of developing coronary heart disease (CHD). This prompted the Food and Drug Administration (FDA) to require mandatory labeling of the fran -fat content in foods. Food manufacturers have to comply by January 1, 2006. The FDA s chemical definition of TFA or trans-fats (TF) is unsaturated fatty acids that contain one or more isolated (i.e., nonconjugated) double bonds in the frani-configuration. ... 

Bile, pH 7.8-8.6, is produced continuously in humans. Hepatic bile is concentrated and stored in the gall bladder between meals. It is ejected from the gall bladder and flows into the duodenum when food enters the intestine. The main constituents of bile are bile salts, bilirubin, end products of hemoglobin breakdown, the electrolytes sodium, chloride, and bicarbonate, cholesterol, phospholipids, and lecithin. The gall bladder contracts within 30 min after eating due to liberation of cholecystokinin. The most effective stimulus to this is food high in fat. 

Most foods are not entirely safe, and I am including natural foods in this category. There are toxic chemicals in some foods, such as aflatoxin mold that grows on contaminated peanuts and causes liver cancer. Overuse of ordinary table sugar has been correlated with breast cancer. Overuse of high-fat, high-cholesterol foods increases the risk of heart disease, the number one cause of death in our country. Cancer researchers claim that as much as 30 percent of all cancers are diet related, and almost every food carries some level of carcinogens. 

Therefore, a lower intake of high-cholesterol foods has been suggested as an effective method for lowering serum cholesterol levels. The content of cholesterol in some foods is illustrated in Table 6.1. 

The metabolic fate and physiological effects of phytosterol oxides in humans are not known. However, the cytotoxicity of oxides 3-sitosterol/campesterol in a culture-derived macrophage cell line was shown (Adcox et al., 2001). The toxic effects of these oxides were similar to those of cholesterol oxides, although less severe. These results would suggest that foods high in phytosterols should be monitored for their potential contribution to dietary risk factors associated with the consumption of their oxidation products. 

Matanjun, P., Mohamed, S., Muhammad, K., and Mustapha, N. M. (2010). Comparison of cardiovascular protective effects of tropical seaweeds, Kappaphycus alvarezii, Caulerpa lentiUifera, and Sargassum polycystum, on high-cholesterol/high-fat diet in rats. /. Med. Food 13, 792-800. 

Balkan, J., Hatipoglu, A., Aykag-Toker, G., and Uysal, M., Influence on hazelnut oil administration on peroxidation status of erythrocytes and apolipoprotein B 100-containing lipoproteins in rabbits fed on a high cholesterol diet, J. Agric. Food Chem., 51, 3905-3909, 2003. 

One study, published in a major nutrition journal in 2005, involved 34 people with high cholesterol. They were divided into three groups, then randomly placed into three different treatment scenarios. They followed each treatment for one month, during which all food and medication was provided and monitored. The control treatment involved placing the subjects on a very low saturated fat diet The second treatment combined a very low saturated fat diet with a 20 mg dose of a popular statin medication. The third treatment combined a very low saturated fat diet with a special diet containing specific "doses" of cholesterol-lowering foods that included the following ... 

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