Optimal level of LDL cholesterol – consequences of an elevated concentration and ways to decrease it

LDL cholesterol, or, more precisely, LDL lipoproteins of small density and size, are composed of 75 to 80% lipids, including about 40% of cholesterol esters. They are formed in plasma, and their function is to transport cholesterol from the liver to the extra-uterine tissues. This is why they were once thought to be responsible for the formation of the coronary plaque and the occurrence of diseases of the circulatory system.

LDL-cholesterol levels have decreased over the past few years, most likely as a result of increasing problems with diseases caused by excessive levels of these compounds in the blood. Currently, cholesterol levels below 135 mg/dL, or below 3.5 mmol/l, are a normal result.

Until recently, it was believed that elevated levels of LDL cholesterol were most commonly observed in people who consumed excess animal fats that were rich in saturated fatty acids and cholesterol. However, from recent reports we can learn that the type of food consumed does not significantly affect the concentration of this fraction, and that individual or genetic factors are most often responsible. Interestingly, just a few years ago, cholesterol levels that were considered normal were much higher than they are now, and the reduction was accompanied by the introduction of many pharmaceuticals intended to reduce their concentration.

There are many fruits, vegetables, and even spices that are effective in fighting bad cholesterol, such as aronia, garlic, onion, dark grapes, fresh cereal, red and black pepper. It is important that the diet is low in energy, so it assumes the reduction in fat and fat in the diet, and so it should also be processed. There are several fruits and vegetables that are active in low fat food products, including garlic and celery, onions, black grapefruit, fresh grapes and red peppers.