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Dietary cholesterol: from physiology to cardiovascular risk
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Journal Article
Dietary cholesterol: from physiology to cardiovascular risk
2011
Overview
Dietary cholesterol comes exclusively from animal sources, thus it is naturally present in our diet and tissues. It is an important component of cell membranes and a precursor of bile acids, steroid hormones and vitamin D. Contrary to phytosterols (originated from plants), cholesterol is synthesised in the human body in order to maintain a stable pool when dietary intake is low. Given the necessity for cholesterol, very effective intestinal uptake mechanisms and enterohepatic bile acid and cholesterol reabsorption cycles exist; conversely, phytosterols are poorly absorbed and, indeed, rapidly excreted. Dietary cholesterol content does not significantly influence plasma cholesterol values, which are regulated by different genetic and nutritional factors that influence cholesterol absorption or synthesis. Some subjects are hyper-absorbers and others are hyper-responders, which implies new therapeutic issues. Epidemiological data do not support a link between dietary cholesterol and CVD. Recent biological data concerning the effect of dietary cholesterol on LDL receptor-related protein may explain the complexity of the effect of cholesterol on CVD risk.
Publisher
Cambridge University Press,CABI Pub
Subject
/ Biological and medical sciences
/ blood
/ Cardiovascular Diseases - etiology
/ Cholesterol, Dietary - adverse effects
/ Cholesterol, Dietary - metabolism
/ Diet
/ etiology
/ Fundamental and applied biological sciences. Psychology
/ Hormones
/ Humans
/ Intestinal Absorption - physiology
/ low density lipoprotein cholesterol
/ Phytosterols - pharmacokinetics
/ risk
/ Vertebrates: anatomy and physiology, studies on body, several organs or systems
