Overview Cholesterols in PDO

(Jan – September 2003)

By: Ali Al Mandhry, MCL

Background

Cholesterol is a type of FAT (LIPID), found in the blood and body cells. It is carried in the blood attached to a protein in the form of : LDL ,HDL & Triglycerides

It is Essential for many VITAL body functions: Formation & Maintenance of cell membranes Formation of several Hormones Production of bile salts which help digest food. Conversion into Vitamin D in the skin when exposed to

sunlight.

85% of cholesterol is ENDOGENOUS (Liver), 15% from DIET (Dietary Cholesterol)

Cholesterol+

Triglycerides

Lipoproteins

VLDL

HDL LDL

LDH and HDL are forms in which fat and cholesterol get

transported in the blood

HDLgood

LDLbad

Why is Cholesterol Control important?

It is ONE of the MAJOR RISK FACTORS for Heart Disease.

High Cholesterol & other fats in the blood can lead to heart disease & Stroke.

It causes a condition Called “Atherosclerosis” i.e. Narrowing & Hardening of the arteries that supply the: – Heart , Brain, & Other organs

LDL

LDL

The problem with cholesterol happens

when special cells catch LDL and deposit the

cholesterol out of it in the walls of the blood

vessels. This is called ARTHEROSCLEROSIS.

Too much Cholesterol Results in !! ??

LDL

LDL

HDLHELP

HDL

HDL usually collects the bad cholesterol and takes it back to

the liver. That is why HDL is known as “good cholesterol.”

An easy way to remember that HDL is good H=Help, since

HDL helps collect bad cholesterol and, therefore, helps prevent heart attack.

What a blessing!!

Recommended level of Total Cholesterol

High Risk Borderline Desirable

Total Cholesterol >6.2 5.2 – 6.2 <5.2

LDL - Chol >4.1 3.4 – 4.1 <3.4

HDL- Chol <0.9 0.9 – 1.55 >1.55

What is HIGH Cholesterol

Total Cholesterol Levels LDL Cholesterol Levels

6.2 mmol/L or more is

High Cholesterol

& it means you are at increased

risk for heart disease.

4.1 mmol/L or more

you are at higher risk

for heart disease

Coronary Heart Disease &

Diabetes< 2.6 mmol/L

Multiple (2+) risk factors

< 3.4 mmol/L

Zero to one risk factor

Risk Category LDL- GOAL

< 4.1 mmol/L

Three RISK Categories

Status of PDO Cholesterol Estimations

Total Cholesterol carried out in PDO

0 200 400 600 800

No. of Tests

MAF

North

South

Cholesterol Estimations in PDO Clinics Jan to Sep 2003

High Cholesterol in PDO

High Cholesterol detected - Jan to Sep 2003

0

1

2

3

4

5

6

Jan Feb Mar Apr May June July Aug Sep

To

tal

No

.

High Cholesterol by Age

0

2

4

6

8

10

12

30's 40's 50's

High Cholesterol by Gender

High Cholesterol detected - Jan to Sep 2003

0

5

10

15

20

25

Male Female

LDL Cholesterol

LDL Cholesterol in PDO clinics - Jan to Sep 2003

14%8%

78%

MAF North South

High LDL Cholesterol – Jan to Aug 2003 -

0

5

10

15

20

25

30

35

Jan Feb Mar Apr May June July Aug

High LDL estimations in 2003

LDL Cholesterol – Jan to Aug 2003 -

0

5

10

15

20

25

30

35

Jan Feb Mar Apr May June July Aug

LDL Choleserol in 2003

Cases M F

High LDL Cholesterols – Jan to Aug 2003 -

0

10

20

30

40

50

60

20-30 >30 - 40 >40 -50 >50

Years

High LDL Cholesterol Cases by Age

High LDL Cholesterols – Jan to Aug 2003 -

0

20

40

60

80

100

Omani Expatriates

High LDL Cholesterol Cases in 2003

Steps to Prevent High Cholesterol

Quit Smoking

Modify Diet

Reduce Excess Weight

Increase Physical Activity

Maintain Normal Blood pressure

Control Diabetes, Hypothyroidism

Tips for Eating smart

Limit saturated fats, like dairy fats (in ice cream and butter), palm and coconut oil (in baked goods) and Red meat and meat products.

Limit high-cholesterol foods, like egg yolks, organ meats (such as liver) and shellfish.

Eat more fruits and vegetables.

Eat more boiled or grilled fish and skinless chicken breasts.

Avoid fried foods.

Choose lean cuts when you eat beef and lamb. Also eat smaller portions.

Eat a variety of fibre-rich foods, like oats, dark breads and apples.

Choose low-fat or non-fat dairy products.

Food intake

Physicalactivity

-

+

Weight gain results from food intake being greater than physical activity

Balancing the Equation

Food intake

Physicalactivity

- +

Weight loss results from food intake being less than physical activity

Balancing the Equation

Food intake

Physicalactivity

Weight maintenance occurs from food intake equaling physical activity

Balancing the Equation