What does it mean?
As you learn more about cholesterol and heart disease, you may come across terms that you don’t understand. Here are brief definitions of some of the most common cholesterol terms.
Antioxidant: substances that slow or prevent the damaging effects of oxidation in the body. Vitamins A,C,E and some B vitamins are all antioxidants.
Artery: a blood vessel that carries blood from the heart to the body, as opposed to a vein, which carries blood from the body back to the heart.
Atherosclerosis: a condition that develops when the normal lining of the arteries of the heart deteriorate. The artery walls thicken and deposits of fat (plaque) develop, blocking the flow of blood. The major component of plaque is cholesterol. Atherosclerosis can lead to stroke, heart attack and other serious health problems.
Blood cholesterol: the total amount of cholesterol circulating in your bloodstream. Blood cholesterol is a combination of the cholesterol produced by your liver and the cholesterol absorbed from the food you eat.
Blood vessel: a flexible tube that circulates blood throughout the body. Veins and arteries are types of blood vessels that carry blood towards or away from the heart.
Body Mass Index (BMI): a widely used measurement for obesity that involves a mathematical ratio of weight in relation to height.
Cholesterol: is a soft waxy substance made by our bodies. It is an essential building block of cell membranes, hormones and vitamin D. Without cholesterol, our bodies could not function. Approximately 80% of the cholesterol in your bloodstream is made by your liver and the other 20% is absorbed from the food you consume. Cholesterol is primarily found in animal sources, although plant sources have trace amounts.
Dietary cholesterol: the cholesterol that your body absorbs from the food you eat. Dietary cholesterol is found in animal products, such as meats, poultry, seafood and dairy products.
Dietary fat: fat that comes from the food you eat. A certain amount of fat is necessary for good health and provides an important source of energy for the body. Most foods contain several different types of fat, such as monounsaturated, polyunsaturated, saturated and/or trans fats.
Essential nutrient: a nutrient that your body needs for normal growth and development but cannot produce by itself. Essential nutrients must be supplied by the food you eat
Fibre: a substance found in foods that comes from plants (fruits and vegetables). It typically cannot be digested. The two types of fibre in foods are soluble and insoluble.
HDL cholesterol: see High-density lipoprotein.
Heart attack: a condition that occurs when part of the heart dies because it does not get enough blood and oxygen. A heart attack can affect a small or large part of the heart. It is also called a myocardial infarction (MI).
High-density lipoprotein (HDL): a molecule made of fat and protein that carries cholesterol from the body’s tissues to the liver. It is considered “good” cholesterol because high levels of HDL in the blood are associated with a decreased risk of heart disease.
Hydrogenation: a chemical process that turns liquid fat (oil) into solid fat. This process can create a new fat called trans fatty acids. trans fatty acids are found in margarine, shortening, and some commercial baked foods like cookies, crackers, muffins, and cereals. Eating trans fatty acids may raise heart disease risk.
LDL cholesterol: see Low-density lipoproteins.
Lipids: fatty substances, including cholesterol and triglycerides, that are naturally present in blood and body tissues.
Low-density lipoprotein (LDL): is considered “bad” because it carries cholesterol from the liver to the body’s tissues. The cholesterol carried by LDL can be deposited on artery walls, forming fatty deposits called plaques. As plaque builds up, it can block the flow of blood to your heart, increasing your risk of heart attack and stroke.
Monounsaturated fatty acids: a type of unsaturated fat that remains liquid at room temperature but may become solid in the refrigerator. Foods high in monounsaturated fat include olive, peanut and canola oils, avocados and most nuts. Eating food that contains more monounsaturated fat than saturated fat may help lower cholesterol and reduce heart disease risk. However, monounsaturated fat has the same number of calories as other types of fat, and may still contribute to weight gain if eaten in excess.
Nutrient-dense foods: foods that provide a high proportion of your daily need for essential vitamins, minerals and other nutrients, while supplying only a small portion of your daily requirements for calories. For good nutrition, most of your daily food intake should consist of nutrient-dense foods.
Omega-3 fatty acids: a type of polyunsaturated fat that may be especially beneficial to your heart. Omega-3s help to decrease the risk of heart disease by protecting against irregular heartbeats and helping to prevent blood clots. Good sources of omega-3s include cold-water fish, such as mackerel, herring and salmon, flaxseed and flaxseed oils, walnuts and omega-3 enriched foods, such as omega-3 eggs.
Plaque: sticky deposits, made of cholesterol and fatty substances, that build up on the inner walls of your arteries. Plaque increases your risk of heart disease by blocking the flow of blood to your heart, leading to a condition called atherosclerosis.
Polyunsaturated fatty acids: a type of unsaturated fat that remains liquid at room temperature and in the refrigerator. Foods high in polyunsaturated fatty acids include vegetable oils, such as safflower, corn, soy and sunflower oils. Eating food that contains more polyunsaturated fat than saturated fat may help lower cholesterol and reduce heart disease risk. However, polyunsaturated fat has the same number of calories as other types of fat, and may still contribute to weight gain if eaten in excess.
Protein: an essential nutrient that helps build many parts of the body, including muscle, bone, skin, and blood. Protein is found in foods like meat, fish, poultry, eggs, dairy products, legumes, beans, nuts, and tofu.
Saturated fat: a type of saturated fat that is solid at room temperature. Saturated fat is found in high-fat dairy products (like cheese, whole milk, cream, butter, and regular ice cream), ready-to-eat meats, the skin and fat of chicken and turkey, lard, palm oil, and coconut oil. Saturated fat has the same number of calories as other types of fat, and may contribute to weight gain if eaten in excess. Eating a diet high in saturated fat also raises blood cholesterol and risk of heart disease.
Soluble fibre: a type of fibre that dissolves in water. Soluble fibre is thought to be effective in lowering LDL (bad) cholesterol.
Stroke: a sudden loss of brain function. A stroke can be caused by an interruption in the flow of blood to the brain (ischemic stroke) or by the rupture of the blood vessels in the brain (hemorrhagic stroke).
TIA: see Transient Ischemic Attack.
Trans fatty acids: a type of fat that is produced when liquid fat (oil) is turned into solid fat through a chemical process called hydrogenation. Hydrogenated fat is a common ingredient in commercially-prepared baked goods, such as cookies and crackers, and in fried foods, such as doughnuts and French fries. Eating a diet high in trans fatty acids raises blood cholesterol and risk of heart disease.
Transient Ischemic Attack (TIA): a temporary reduction of blood flow to the brain. Depending on which portion of the brain is deprived of blood, a TIA may result in: 1) vision problems (either a loss of vision or double vision), 2) speech problems (difficulty with speaking or slurring of words), or 3) sensation problems (an arm or a leg may feel clumsy). None of these symptoms lasts for more than a day. A TIA may be a warning sign of a stroke.
Triglycerides: a type of fat found in your blood. When you eat, your body converts any calories it doesn't need to use right away into triglycerides. The triglycerides are stored in your fat cells. Later, hormones release triglycerides for energy between meals. High levels of triglycerides have been associated with serious health problems, such as obesity, diabetes and heart disease.