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Cholesterol is a soft, waxy substance found among the lipids (fats) in the bloodstream and in allyour body's cells. It's an important part of a healthy body because it's used to form cell membranes, some hormones and is needed for other functions. But a high level of cholesterol in the blood (hypercholesterolemia) is a major risk factor for coronary heart disease, which leads to heart attack.
Cholesterol and other fats can't dissolve in the blood. They have to be transported to and from the cells by special carriers called lipoproteins. There are several kinds, but the ones to be most concerned about are low-density lipoprotein (LDL) and high-density lipoprotein (HDL).
What is LDL cholesterol?
Low-density lipoprotein is the major cholesterol carrier in the blood. If too much LD cholesterol circulates in the blood, it can slowly build up in the walls of the arteries feeding the heart and brain. Together with other substances it can form plaque, a thick, hard deposit that can clog those arteries. This condition is known as atherosclerosis. A clot (thrombus) that forms near this plaque can block the blood flow to part of the heart muscle and cause a heart attack. |
If a clot blocks the blood flow to part of the brain, a stroke results. A high level of LDL cholesterol (160 mg/dL and above) reflects an increased risk of heart disease. That's why LDL cholesterol is often called "bad" cholesterol. Lower levels of LDL cholesterol reflect a lower risk of heart disease.
The classic studies of Keys et al and Hegsted et al have shown that saturated fatty acids (ie, those with a carbon chain length of C12:0 to C16:0) raise total and low-density lipoprotein (LDL) cholesterol levels, whereas C18:0 and monounsaturated fat (cis C18:1) are neutral when substituted for carbohydrate,and n-6 polyunsaturated fatty acids (PUFAs) lower cholesterol.
Recently study shown that MUFAs favorably affect a number of risk factors for Carbohydrate, including plasma lipids and lipoproteins, factors related to thrombogenesis, in vitro LDL oxidative susceptibility (compared with PUFA), and insulin sensitivity. Compared with SFA, MUFAs lower total and LDL cholesterol levels, and relative to carbohydrate, they increase HDL cholesterol levels and decrease plasma triglyceride levels.
4Care - More MUFAs and PUFAs
4Care Cereal Cream contains 34.8% MUFAs which is around 5 times more than coconut cream. It contains 32.9% PUFAs or around 10 times more than coconut cream.Type of fat and Cancer Risk There are no good biomarkers for studying the link between cancer risk and fatty acids in the diet. Epidemiological studies relating dietary fats to cancer risk have generally shown weak and inconsistent patterns of associations.
Breast cancer risk has been shown to be unrelated to fat content of the diet across a wide range of intake. There is limited evidence that monounsaturated fats might be associated with reduced risk and that trans fats might be associated with increased risk of breast cancer, but those findings are weak and should be regarded as preliminary.
Prostate cancer has been associated with higher dietary saturated fat, an association that may be due to an effect of saturated fat on circulating testosterone levels. Colorectal cancer risk is increased with higher-fat diets, but this association may be due more to a direct effect of red meats or carcinogens formed with high-temperature cooking of meats than to fat.Effect of Fatty acids
On Insulin secretion and action
The insulinotropic effect of individual fatty acids increases and decreases dramatically with chain length and degree of unsaturation respectively. Increased intake of dietary fat reduces insulin action in experimental animals, and this insulin resistance is associated with the accumulation of triglyceride in muscle and liver. | 
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