Biomaterial Database

Hyperlipoproteinemia, atherosclerosis risk, and dietary management. 1987

T T Kuske, and E B Feldman

There is new impetus for dietary intervention in response to the recent data relating levels of circulating lipids and lipoproteins to atherosclerosis risk. Certain levels of cholesterol, stratified for age and sex, are associated with "moderate" and "high" risk of atherosclerosis. Knowing the relationship of diet to lipid levels and lipid transport by the various lipoproteins enables the appropriate diagnosis and management. Dietary measures include attention to the level of calories and fat, the type of fat, cholesterol content, source of protein, the type of carbohydrate and fiber, and the level of alcohol intake. Lipid (cholesterol) screening at intervals is recommended for all adults and for children at special risk of hyperlipidemia.

UI	MeSH Term	Description	Entries
D006951	Hyperlipoproteinemias	Conditions with abnormally elevated levels of LIPOPROTEINS in the blood. They may be inherited, acquired, primary, or secondary. Hyperlipoproteinemias are classified according to the pattern of lipoproteins on electrophoresis or ultracentrifugation.	Hyperlipoproteinemia
D002149	Energy Intake	Total number of calories taken in daily whether ingested or by parenteral routes.	Caloric Intake,Calorie Intake,Intake, Calorie,Intake, Energy
D002791	Cholesterol, Dietary	Cholesterol present in food, especially in animal products.	Dietary Cholesterol
D002914	Chylomicrons	A class of lipoproteins that carry dietary CHOLESTEROL and TRIGLYCERIDES from the SMALL INTESTINE to the tissues. Their density (0.93-1.006 g/ml) is the same as that of VERY-LOW-DENSITY LIPOPROTEINS.	Chylomicron
D004040	Dietary Carbohydrates	Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)	Carbohydrates, Dietary,Carbohydrate, Dietary,Dietary Carbohydrate
D004041	Dietary Fats	Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.	Fats, Dietary,Dietary Fat,Fat, Dietary
D004043	Dietary Fiber	The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.	Fiber, Dietary,Roughage,Wheat Bran,Bran, Wheat,Brans, Wheat,Dietary Fibers,Fibers, Dietary,Roughages,Wheat Brans
D004044	Dietary Proteins	Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.	Proteins, Dietary,Dietary Protein,Protein, Dietary
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D000428	Alcohol Drinking	Behaviors associated with the ingesting of ALCOHOLIC BEVERAGES, including social drinking.	Alcohol Consumption,Alcohol Intake,Drinking, Alcohol,Alcohol Drinking Habits,Alcohol Drinking Habit,Alcohol Intakes,Consumption, Alcohol,Drinking Habit, Alcohol,Habit, Alcohol Drinking,Habits, Alcohol Drinking,Intake, Alcohol