Community Health Care

3. Omega -6 polyunsaturated
Reduce blood cholesterol and triglycerides but induce a LDL more susceptible to rust. Linoleic acid (18:2 n-6) is the principal omega-6 diet and is found mainly in seed oils, is an essential fatty acid. It is a precursor of arachidonic acid (AA) has no effect on lipoproteins but have other biological actions (prostanoids and leukotrienes Series 2 Series 4) are prothrombotic and vasoconstrictive properties. Linoleic acid has a cholesterol-lowering effect than olive oil (about 10% of total calories) but also decreases HDL cholesterol (low 1% for every 2% of total calories from dietary polyunsaturated fatty acids to replace moninsaturadas to saturated fats). Therefore, the cholesterol-lowering effect (lowering cholesterol) is less than initially thought.

4. Carbohydrates
Until recently it was thought that carbohydrates had a neutral effect on cholesterol, so in those with hypercholesterolemia (high blood cholesterol) is only restricted fat. Recently it has been shown that diets high in carbohydrates particularly sugars, especially sucrose and fructose increased blood triglycerides and lower the HDL-C. This may be because intestinal disaccharidases break down sucrose into fructose and glucose. After fructose is absorbed by the liver and is converted into glycerol-3-phosphate is esterified to triglycerides when free fatty acids. In contrast, the glucose enters the pathway of glucokinase and isomerization to fructose-6-phosphate dependent enzyme highly regulated the fructokinase. Then, as fructose does not need this limiting enzyme, when the flow of fructose to the liver is increased synthesis is promoted VLDLc cholesterol (very small) that produces the elevation of triglycerides.
The triglyceride level will depend then on the amount and type of carbohydrate in the diet and the amount of fat, being higher elevation of triglycerides when the proportion of sucrose is higher (about 23%). It should be noted that other factors in the diet that measured the level of triglycerides, such as the amount of dietary fiber present.
A follow-up (CARMEN) showed that after a while (6 months) that assessed the effect of a diet in which fat was reduced (10%) and was replaced by an equivalent increase in carbohydrate the subjects studied (BMI approximately 30) showed that at the end of time, there was an adverse effect on the level of fasting triglycerides and HDL-C level regardless of type of carbohydrate.
Sex is another variable to consider, as some studies show that a diet high in fructose (17% of energy) would raise triglycerides in healthy lean men but not women the same characteristics.
Another British study of adults showed that insulin sensitivity and HDL cholesterol level was influenced by diet and the glycemic index, which found that there was a negative relationship between HDL concentration versus glycemic index diet and dietary fat in both men and women (*). Also, when diets are low fat intake and high carbohydrate intake, if these CHO has a low glycemic index may fall by 10% and LDL cholesterol may rise by 2% when CHO have a high glycemic index.

Possibility Related Posts:

• What is the Effect on Cholesterolemia Different Fatty Acids and Carbohydrates Part 1
• Top Energy Foods