ALL ABOUT TRYGLICERIDES & HEART HEALTH

Hypertriglyceridemia and high tryglicerides in blood

Hypertriglyceridemia is characterized by increased plasma triglycerides above 200 milligrams per deciliter of blood. Triglycerides are a type of fat formed in the gut from the consumption of certain foods (fatty products, regardless of the type of fat, saturated or unsaturated-, sugary foods and alcohol), although it is synthesized in the liver by the body itself . This condition does not appear to be an important risk factor for atherosclerosis, except from age 50 is when the incidence of elevated triglycerides should be considered a major risk factor.
The source can be genetic, affecting several members of one family or induced by eating habits and unhealthy life. Often, their appearance is secondary to other conditions such as obesity, diabetes and the HDL (good cholesterol) decreased.

Tips in case of hypertriglyceridemia or elevated triglyceride levels

There are some dietary recommendations that can reduce blood triglyceride levels. Hypertriglyceridemia is characterized by increased plasma triglycerides above 200 mg / dl. Triglycerides are a type of fat formed in the intestine from the use of certain foods (fatty foods, regardless of the type of fat, saturated or unsaturated-, sugary foods and alcohol), although it is synthesized in the liver by itself body. This condition does not appear to be an important risk factor for atherosclerosis, except after 50 years where the incidence of elevated triglycerides should be considered a major risk factor. The source can be genetic, affecting several members of one family or induced by eating habits and unhealthy life. Often, their appearance is secondary to other conditions such as obesity, diabetes and the HDL (good cholesterol) decreased.

In targeting the dietary guideline to know that the synthesis of triglycerides in the intestine is determined by the total fat intake and the formation of triglycerides in the liver depends on the total calories and total dietary fat. Therefore adapt to the caloric needs of the person controlling the amount of total fat easier to monitor the disease. On the other hand, obesity, alcohol consumption and excessive intake of simple sugars often precipitated hypertriglyceridemia, so you should apply a low-calorie diet to reduce weight if overweight or obese, absolutely eliminate and reduce alcohol and simple sugars that promote the increase of triglycerides in people with hypertriglyceridemia, and contribute to the establishment of obesity. When the triglyceride level is elevated secondary to other diseases such as diabetes, treatment should be directed primarily to control the basic processes. Dietary recommendations:

- Adjusting the diet's caloric needs basis.
- Distribute the daily diet in several low-volume outlets, as a fractional power positively influences the level of blood lipids.
- It is necessary to remove from power any type of alcoholic beverage
- Reduce total fat and saturated fat: choose lean meats, trim visible fat before cooking and defatted broth of meat or poultry cold. Increase the weekly consumption of fish at the expense of the meat to about four servings, and try to take oily fish more often. Allowed 3 to 4 eggs a week (never more than one yolk per day).
- Today, there are several products on the market low in fat (check label)
- Increase consumption of fiber and natural antioxidants: Drink at least 2 pieces of fruit a day, preferably with skin or pulp, the integration of a citrus. Choose preferably whole grain products (bread, rice, pasta). Increasing vegetable consumption to 3 times a week and taking at least 2 servings of vegetables or salad (raw or cooked) per day.
- Reduce intake of simple sugars, because excess triglycerides becomes worse the situation: Replace table sugar or honey for non-caloric artificial sweeteners (saccharin, aspartame), replace sugary soft drinks sweetened by their equivalents or "light" because sugar has been replaced by non-caloric sweeteners and try to ignore all those pastries, cakes and pastries for their high content of simple sugars and fat, especially saturated.
- When cooking, avoid too much fat for cooking.
- Use as a condiment fat oil seeds (sunflower, corn, soy) and olive oil. Avoid butter and other animal fats and used vegetable margarine with caution.

Fats or lipids, basic nutrients for the body

In addition to providing energy, meet other important roles and not all are equal. Fats are a very heterogeneous set of compounds whose common characteristic is that they are insoluble in water but soluble in organic solvents (ether, chloroform). The most important from the standpoint of diet and nutrition are triglycerides, phospholipids and cholesterol. Triglycerides: Also known as fats or oils consist of a glycerol molecule, a water soluble alcohol and three fatty acid molecules. They consist mainly of carbon, hydrogen and oxygen. Triglycerides are present in our body (approximately 90% of the fat corporeality are triglycerides) and also in food. Types of fatty acids: These come in various types depending on their chemical structure, which also determines their functions and effects on health.

* Saturated fatty acids. If consumed in excess, tend to raise the levels or rates of cholesterol and triglycerides in the blood. Examples are lauric, myristic, palmitic and stearic. The predominant type of fatty acids in foods of animal origin such as meat, offal and by-products (sausages, pies, butter, bacon, etc..) Complete milk and milk fat (cream and butter), eggs and food containing food that referred. Also present in the coconut and palm oil and products containing hydrogenated fats (snacks, confectionery industry, etc.).
* Monounsaturated fatty acids. The most representative is oleic acid, characteristic of olive oil, avocados and olives. Consumed in sufficient quantity to protect the cardiovascular system, reduce total cholesterol levels in blood at the expense of so-called bad cholesterol, LDL-c, and increase the so-called good cholesterol-HDL-c.
* Polyunsaturated fatty acids. This group includes omega-6 fatty acids (linoleic essential) and omega-3, the latter characteristic of the fat in fatty fish and DHA-EPA (eicosapentaenoic acid and docosahexaenoic acid), but which also includes acid fatty linolenic acid, linoleic acid as essential, and from which our body synthesizes the fatty acids EPA and DHA. The essential term refers to our body can not produce by itself and therefore must be taken along with foods that make up the diet. Polyunsaturated fats lower total cholesterol and triglyceride levels in blood and have antiplatelet action (reducing the risk of thrombus formation or clots). Source of this type of fat: seed oils (sunflower, corn, soybean), margarine, fatty or oily nuts (especially walnuts and almonds) and cod liver oil.

What are fats and oils: their impact on health

Fats are solid at room temperature and these saturated fatty acids predominate. Its melting temperature is higher than the ambient temperature. The oils are liquid at room temperature, because its melting temperature is lower than the ambient temperature and are dominated unsaturated fatty acids. Saturated fats should account for less than 10% of calories from the daily diet, 15-20% monounsaturated and polyunsaturated fats, less than 7%.

Phospholipids: As its name implies, fats or lipids that contain phosphoric acid. The major phospholipids present in our body are: phosphatidylcholine (lecithin) and phosphatidylserine and ethanolamine (phospholipids in cell membranes), the sphingomyelins (in neurons) and cardiolipin (heart muscle cells). Phospholipids are not particularly abundant in the diets, but are found in foods such as liver, brain, heart and yolk. Yes, are sold in substantial quantities significant as emulsifying additives for the manufacture of margarine, cheese and other foods.

Cholesterol: It is a structural component of cell membranes of our body (les cofiere stability) and also is a precursor to other molecules of great importance: vitamin D, steroid hormones (adrenal, sexual and placental) and bile acids in bile (related to the elimination cholesterol, or predisposition to stones in the gallbladder and the absorption of fatty substances). There is therefore an endogenous cholesterol, which causes our body and exogenous cholesterol, the food we eat. In our body cholesterol is transported in blood bound to proteins (apoproteins) and other fats (triglycerides, phospholipids, ...) forming the so-called lipoproteins. The most important are:

* Chylomicrons: carry exogenous triglycerides from the diet.
* VLDL: are vehicles mainly endogenous triglycerides or synthesized in the body.
* LDL: mainly transport cholesterol and phospholipids by the blood vessels.
* HDL: carry cholesterol from peripheral cells to the liver, evtando to accumulate on the walls of blood vessels.

Dietary cholesterol is found only in foods of animal origin, among which are: offal, meat and sausages, cream and butter, pastries and cakes ... According to experts' recommendations are to limit cholesterol intake to less than 300 mg / day. Other times the maximum recommended daily cholesterol expressed in 100 mg/1000 Kcal.
Most important functions of fat. Besides being a source of fuel for our body energy (9 calories per gram), fat performs other functions essential to the proper functioning of our bodies is an important reservoir of energy (adipose tissue or fat), helps in the regulation body temperature (subcutaneous fat), surrounds and protects vital organs like the heart and kidneys (perivisceral fat), is the vehicle for transporting fat-soluble vitamins (A, D, E, K) thus facilitating their absorption, is essential for the formation of certain hormones, provides essential fatty acids (linoleic and linolenic) in our body and is involved in high palatability of food (nice feeling to produce food in the mouth). It also prevents the proteins from being used as an energy source and play a structural role, being present in cell membranes (membrane phospholipids and cholesterol).

Digestion and absorption of fats: The fat digestion begins in the mouth. Food particles are broken into smaller ones by chewing and acts an enzyme, lingual lipase, which begins the breakdown of triglycerides into simpler substances (diglycerides, glycerol molecule attached to two fatty acids). In the stomach and gastric lipase acts on it absorb some short-chain fatty acids and a half (in relation to the carbon number of fatty acids, 4-6 and 8-10 respectively). At the level of duodenum and jejunum, small intestine sections, thanks to cholecystokinin, which causes the gallbladder to contract and release bile, it produces the emulsification of fat provided by PERISTAT movements. It also acts pancreatic lipase and finally obtain monoglycerides (a glycerol molecule attached to a fatty acid) and fatty acids and free glycerol and cholesterol. The short-chain fatty acids and glycerol and a half, are absorbed and pass into the blood and are transported to the liver. The long-chain fatty acids (over 12 carbons) are absorbed and resynthesized into triglycerides in the enterocyte (or epithelial cells lining the small intestine), forming the quilimicrones, which also carry some of phospholipids and cholesterol. Through the lymphatic chylomicrons pass into the bloodstream. 97% of total dietary fat is absorbed and the rest is expelled with the feces. Absorbed fats are transported in blood as lipoproteins.
Metabolism

After eating, ie in postprandial state, the fats are used as fuel or stored energy in adipose tissue or fat or become part of cell membranes. In interdigestive or fasting state, there is mobilization of fat from adipose tissue, resulting in fatty acids, which may have different metabolic fates: to be used as source of energy in the tissues in general, in the presence of oxygen to rise to compounds called ketone bodies (in the fasted and lack of glucose as energy substrate) or become part of cell membranes.

Diseases and fat intake: Hypercholesterolemia, hypertriglyceridemia, pancreatitis, obesity, gallstones or gallbladder stones, metabolic diseases (maple syrup), hyperuricemia, etc. In any of these situations requires a specific diet developed by nutrition experts, dietitians, nutritionists or specialized physicians. Today we are in an anti-fat society and there is a real phobia against cholesterol, triglycerides .... These substances are necessary for life are part of our body to fulfill important life functions. What we must bear in mind is to carry out a balanced diet and individual, each person is different and we all have the same needs or why we restrict certain foods in our diet if we are healthy and have a good nutritional status. Usually refers to the bad fat according to their capacity to raise blood cholesterol. This fat is called saturated fat, which nevertheless must be present in our daily diet, that if in the right quantities, without excess or defect. The so-called good fats are found primarily in foods of plant origin, but what really matters is the total daily dietary fat (must be a 30-35% of total calories, provided that the margin increases for higher consumption olive oil) and their quality, which is determined by the proportions of various fatty acids, saturated and unsaturated.

Fats can have effects in memory and even in Alzheimer

Independent studies reveal that excess fat in the diet can lead to deterioration of cognitive ability. To say that a high intake of fat is bad for cardiovascular health, hormonal balance or musculoskeletal stability would not surprise anyone at this point. The novelty is that now accuse U.S. researchers fats also disturb cognitive function. Animal models have shown the negative effect of fat on a cognitive level. The popular star of the film Super Size Me, who spent a whole month stuffing hamburger at McDonald's could appear invisible and unthinkable consequences. Researchers at the University of South Carolina in Charleston, USA, in animal models have shown that an abuse of fats in the diet just deteriorating cognitive brain function and endangering the mental abilities.

It is a possibility even before anecdotal findings pointed to by clinical studies, but it is the first time demonstrated in animal models of mental abilities are impaired memory and learning as the fat in the diet rises, and and was released at the annual meeting of the American Society for Neuroscience, held last October in San Diego, California. The signatories of the work lab rats subjected to an experiment in which they had to recall the position of floating platforms to cross from one side to another (something very easy for these animals, since they can always avoid swimming). Two groups of animals subjected to a normal diet and another a high-fat diet for eight weeks. According to the expert in charge, coordinator of the experiment, "the rats on the fat diet were those that made more mistakes, and the difference was statistically significant.

Triglycerides in the spotlight: Excess triglycerides may be associated with memory loss and other cognitive functions in this case is not reviled cholesterol which appears responsible for cognitive impairment, but triglycerides. The researchers from University of Missouri, St. Louis reported at the Sixth Summit neuroscientist similar experiment in which rats had to carry electrified corn maze and remembering the shock transmitted points in order to avoid them. "The rats who ate less fat diet were more accurately recalled that the discharge points and made fewer mistakes." They also suggested that the lipid portion causes of cognitive impairment is related to triglycerides. "When the rats avoided triglycerides, even without losing weight does not lose mental ability." The researchers tried to even the most distorted animals with a drug disminuidor triglyceride levels and found that at least the memory exercises were compensated in this way.

Although clinical data support that many diabetics with high triglyceride levels suffer memory disturbances, scientists regretted that so far no one had studied the impact of dietary fat on cognitive function. "In light of these data do not doubt that high-fat diets are harmful for cognition ' but we can not extrapolate the same phenomena observed in rats the human mind yet. The researchers warn in particular with regard to trans-fats, found in cereals, margarine and bread, which allow the food industry better conservation of the products. Just bear in mind that  "relying less on long-life foods retain cognitive function longer." In people with cognitive impairments important a proper diet is essential to maintain stable disease. Another effect on rats the researchers found was that greased the most clueless or affected, in turn, ended by eating worse. Both primary care physicians and neurologists in our country have investigated the effect of diet on people affected by some form of cognitive impairment or dementia. Initially it is assumed that caregivers should provide these people with a balanced diet, but very difficult to know exactly what and how each patient eats so, especially in severe cases, one resorts to very similar preparations for infant nutrition (baby food or baby food).

Nutritional imbalance in patients with dementia may involve certain risks which affect the evolution of the disease and its complications. Isabel Hernandez, a neurologist at the Ciampi Foundation, says that "the clinical course shows more ups and downs and fluctuations when not guarantee the basic nutrients, especially in advanced stages." In neurodegenerative processes have been used vitamin E and other antioxidants after produced metabolic changes observed in studies of molecular biology. "Although the evidence is still preliminary, the damage caused by oxidative mechanisms in the brain could be alleviated with dietary supplements or compensation for," says the expert. Nutrition has to adapt in such cases to the state and the type of dementia for each patient, modifying texture and flavor of foods, so it is easier to chew and will correct any excess fat or carbohydrates or on the contrary, lack of other nutrients.