Cholesterol, blood pressure, and heart disease.ppt

Cholesterol, blood pressure, and heart disease By Melissa Bess Nutrition and Health Education Specialist University of Missouri Extension FNEP STAFF TRAINING ONLY, DO NOT USE WITH FNEP PARTICIPANTS Introduction About cholesterol LDL vs. HDL Triglycerides Healthy levels Common misconceptions What affects cholesterol? Why does it matter? Prevention of high cholesterol Introduction (continued) About blood pressure Common misconceptions Controlling high blood pressure Heart disease risk factors About cholesterol Soft, fat-like, waxy substance Bloodstream and cells Needed for cell membranes and hormones and to make vitamin D Comes from 2 sources Body produces it (mostly genetic) in liver (1000 mg day) Food sources (animal products – meats, poultry, fish, eggs, butter, whole milk, and cheese, not from plant sources) (100 – 500 mg day) Foods with trans fats or saturated fats may cause the body to produce more cholesterol About cholesterol Must be transported through blood Carriers are called lipoproteins Low-density lipoprotein (LDL) High-density lipoprotein (HDL) Lipoprotein = protein + fat LDL, more fat, less protein HDL, more protein, less fat LDL vs. HDL LDL = “bad” Too much can clog arteries by forming plaque Atherosclerosis can cause heart attack or stroke LDL vs. HDL HDL = “good” Tends to carry cholesterol away from arteries and back to liver May also remove excess cholesterol from plaque in arteries, slows buildup Triglycerides Form of fat Also made in body (body fat stored as triglyceride) and from food Help transport dietary fat, metabolism Trigger liver to make more cholesterol, rising LDL and total cholesterol Healthy Levels Total cholesterol Optimal – under 200 mg/dL Borderline high risk – 200-239 mg/dL High risk – 240 mg/dL and up LDL Optimal – less than 100 mg/dL Near/Above optimal – 100-129 mg/dL Borderline high – 130- 159 mg/dL High – 160 – 189 mg/dL Very high – 190 mg/dL Healthy Levels HDL Low - less than 40 mg/dL High – above 60 mg/dL (may lower ri