Research topic:cholesterol

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Find more facts and information on our topic page about cholesterol

cholesterol

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

cholesterol The principal sterol in animal tissues, an essential component of cell membranes and the precursor for the formation of the steroid hormones. It is transported in the plasma lipoproteins. Not a dietary essential, since it is synthesized in the body. Eggs contain about 450 mg, milk 14 mg, cheese 70–120 mg, brain 2.2 mg, liver and kidney 300–600 mg, poultry 70–100 mg, and fish 50–60  mg/100 g.

An elevated plasma concentration of cholesterol is a risk factor for atherosclerosis. The synthesis of cholesterol in the body is increased by a high intake of saturated fats, but apart from people with a rare genetic defect in the regulation of cholesterol synthesis, dietary intake of cholesterol does not affect the plasma concentration very much, since there is normally strict control over the rate of synthesis. See also hypercholesterolaemia; hyperlipidaemia; HMG CoA reductase inhibitors; lipids, plasma.

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DAVID A. BENDER. "cholesterol." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 26 Nov. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "cholesterol." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (November 26, 2009). http://www.encyclopedia.com/doc/1O39-cholesterol.html

DAVID A. BENDER. "cholesterol." A Dictionary of Food and Nutrition. 2005. Retrieved November 26, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-cholesterol.html

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Cholesterol is essential for life.
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