Pregledni rad
Milk cholesterol as a factor of atherosclerosis?
Ljubo Barić
; Akademija medicinskih znanosti, Praška 2/III, 10000 Zagreb
Sažetak
High (total and LDL cholesterol), according to the generally accepted standpoint, is an essential risk factor for atherosclerosis, which is today the main cause of morbidity and mortality (coronary heart disease, cerebrovascular accident etc) in developed countries. However, estimated per se, it does not represent as serious risk as viewed formerly, especially in women. The prognosis (and treatment) must rather be based on the "total rise", which include all other known risk factors (smoking, high blood pressure, diabetes, obesity, arterial disease in young members of family etc). Milk and milk products are most valuable food components, which must not be restricted without good reason. In persons with "desired" lipid levels (total cholesterol = 5.2 mmol/l; triglycerides = 2.0 mmol/l) without symptoms and signs of arterial disease, no limitations are necessary. Treatment of elevated cholesterol colls in the first place for reduction of cholesterol and saturated fats in the diet, and reduction of the total caloric intake in the obese. The life-style must also be changed to more physical activity and no smoking. Such measures decrease the atherogenic LDL cholesterol fraction, and increase the protective HDL fraction. In the primary prevention, i.e. in persons without signs of arterial disease, drugs are rarely necessary, in contrast to the patients with manifest coronary or other arterial disease. Complete screening (for early detection of hyperlipidemia) in whole populations is not justified, neither from the medical nor the financial point of view, and the same applies for major changes in eating habits of whole populations.
Ključne riječi
milk; atherosclerosis; cholesterol
Hrčak ID:
94980
URI
Datum izdavanja:
10.1.1996.
Posjeta: 4.825 *