Lipoproteins and Cholesterol

The Correct Answer is C

CHOLESTEROL: Cholesterol is a fat-like substance found in all foods of animal origin (meat, poultry, fish, and dairy products) but not in food from plants. It is also produced by the liver. Cholesterol is a normal component of the blood and is needed for nerves, cell walls, and hormones. However, too much cholesterol can build up in arteries leading to heart disease, stroke, hypertension, and atherosclerosis. Cholesterol is transported in the blood in several forms - two important forms are high-density lipoprotein (HDL) and low-density lipoprotein (LDL). Levels are dependent upon age, diet, heredity and exercise.

LIPOPROTEIN: A combination of a lipid (fat) and a protein. Because fat and water don’t mix, cholesterol must be carried in the blood by protein capsules.

LDL CHOLESTEROL (Low Density Lipoprotein): This is the form of cholesterol often termed “the bad cholesterol.” It tends to build up on blood vessel walls, increasing the risk of heart disease.

HDL CHOLESTEROL (High Density Lipoprotein): HDL cholesterol, often termed “the good cholesterol,” appears to remove cholesterol from the body. Large amounts of HDL cholesterol are associated with a decreased risk of heart disease.

TOTAL CHOLESTEROL/ HDL RATIO: This value is used to predict heart disease risk.

TRIGLYCERIDE: The form of fat in the body's fat deposits. It forms when we eat more than we burn off. Triglycerides are a source of stored energy and can be imported through the blood. The role of high blood triglycerides in heart disease is unclear. However, for some people high triglycerides are a risk factor similar to high cholesterol. In this test, it is used to calculate LDL levels, as LDL values are difficult to measure directly.

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