1. Overview Cholesterols in PDO (Jan – September 2003) By: Ali Al Mandhry, MCL

2. Background  Cholesterol is a type of FAT (LIPID), found in the blood and body cells. It is carried in the blood attached to a protein in the form of : LDL,HDL & Triglycerides  It is Essential for many VITAL body functions:  Formation & Maintenance of cell membranes  Formation of several Hormones  Production of bile salts which help digest food.  Conversion into Vitamin D in the skin when exposed to sunlight.  85% of cholesterol is ENDOGENOUS (Liver), 15% from DIET (Dietary Cholesterol)

3. Cholesterol + Triglycerides Lipoproteins VLDL HDLLDL LDH and HDL are forms in which fat and cholesterol get transported in the blood HDL good LDL bad

4. Why is Cholesterol Control important?  It is ONE of the MAJOR RISK FACTORS for Heart Disease.  High Cholesterol & other fats in the blood can lead to heart disease & Stroke.  It causes a condition Called “Atherosclerosis” i.e. Narrowing & Hardening of the arteries that supply the: – Heart, Brain, & Other organs

5. LDL The problem with cholesterol happens when special cells catch LDL and deposit the cholesterol out of it in the walls of the blood vessels. This is called ARTHEROSCLEROSIS. Too much Cholesterol Results in !! ??

6. LDL HDL HELP HDL HDL usually collects the bad cholesterol and takes it back to the liver. That is why HDL is known as “good cholesterol.” An easy way to remember that HDL is good H=Help, since HDL helps collect bad cholesterol and, therefore, helps prevent heart attack. What a blessing!!

7. Recommended level of Total Cholesterol High RiskBorderlineDesirable Total Cholesterol>6.25.2 – 6.2<5.2 LDL - Chol>4.13.4 – 4.1<3.4 HDL- Chol<0.90.9 – 1.55>1.55

8. What is HIGH Cholesterol Total Cholesterol LevelsLDL Cholesterol Levels 6.2 mmol/L or more is High Cholesterol & it means you are at increased risk for heart disease. 4.1 mmol/L or more you are at higher risk for heart disease

9. Coronary Heart Disease & Diabetes < 2.6 mmol/L Multiple (2+) risk factors < 3.4 mmol/L Zero to one risk factor Risk CategoryLDL- GOAL < 4.1 mmol/L Three RISK Categories

10. Status of PDO Cholesterol Estimations

11. Total Cholesterol carried out in PDO

12. High Cholesterol in PDO

13. High Cholesterol by Age

14. High Cholesterol by Gender

15. LDL Cholesterol

16. High LDL Cholesterol – Jan to Aug 2003 -

17. LDL Cholesterol – Jan to Aug 2003 -

18. High LDL Cholesterols – Jan to Aug 2003 -

20. Steps to Prevent High Cholesterol  Quit Smoking  Modify Diet  Reduce Excess Weight  Increase Physical Activity  Maintain Normal Blood pressure  Control Diabetes, Hypothyroidism

21. Tips for Eating smart  Limit saturated fats, like dairy fats (in ice cream and butter), palm and coconut oil (in baked goods) and Red meat and meat products.  Limit high-cholesterol foods, like egg yolks, organ meats (such as liver) and shellfish.  Eat more fruits and vegetables.  Eat more boiled or grilled fish and skinless chicken breasts.  Avoid fried foods.  Choose lean cuts when you eat beef and lamb. Also eat smaller portions.  Eat a variety of fibre-rich foods, like oats, dark breads and apples.  Choose low-fat or non-fat dairy products.

22. Weight gain results from food intake being greater than physical activity Balancing the Equation

23. Weight loss results from food intake being less than physical activity Balancing the Equation

24. Weight maintenance occurs from food intake equaling physical activity Balancing the Equation