Latest Fat Attack: Oxycholesterol

September 07, 2009

A recent study from the Chinese University in Hong Kong isolated a type of oxidized cholesterol in foods that is thought to both increase total cholesterol levels and promote atherosclerosis, or the hardening of the arteries. Lead researcher, Zhen-Yu Chen, PhD. believes that this form of cholesterol may pose the biggest threat to heart health, greater than LDLs and/or total cholesterol levels, and hopes these results will lead to increased awareness and greater motivation towards healthier product formulations.

Oxycholesterol, the virtually unknown (to people other than scientists) and heart-harmful form of cholesterol, is generally formed when foods of animal origin [so not applicable to potato chips or french fries unless they are fried in animal fat! PvE] are heated and cooked at very high temperatures. When heated, cholesterol is oxidized forming the new, dangerous union of oxygen and cholesterol. It is a well-known fact that high cholesterol levels pose a major health risk;The World Health Organization estimates that approximately 20% of all strokes and over 50% of all heart attacks can be linked to high cholesterol

Comments from NHS on this research

Like to receive news like this by email? Join and Subscribe!
Join Our Telegram Channel for regular updates!
Sponsored Content
Interpom - Sponsor of the month - 20240905
Sponsored Content
Sponsored Content
Sponsored Content
Sponsored Content
Sponsored Content

Where

Sponsored Content