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Blood lipids (fats) provide energy and serve as building blocks for

The term risk factor is employed in epidemiology which is the science of the distribution of disease in different populations. the organism. The body not only composes its own fats, but also gets lipids directly from the food intake. The lipids are then transported to the various organs and tissues via the blood stream and are either burned or stored if there is no immediate use for them. Apparently the lipids invade the walls of blood vessels and thus lead to the development of arteriosclerosis. We add the word 'apparently' because the exact nature of the link between lipids and coronary arteriosclerosis has not been completely clarified. Animal experiments have proved conclusively that an increase in blood lipid levels leads to hardening of the arteries. In this process two kinds of lipids play an important role, cholesterol and triglycerides (neutral fats). For the most part cholesterol also depends on the various types of fat in our nutrition and the amount of cholesterol present in certain foods. (The highest level of cholesterol is found in egg yolks and butter, as well as in meats from inner organs such as brain and liver.) Moreover, the body can convert carbohydrates such as sugar, flour, and bread into fat (triglycerides). This conversion occurs in the liver as well as in adipose fat tissue. An elevated lipid level is the consequence of meals too high in fat and carbohydrate content. Since the blood fat level usually cannot normalize itself in the time period between meals, it remains elevated. It should also be mentioned that abnormal fat metabolism, also referred to a hyperlipidemia, is found in other diseases such as diabetes and abnormal liver, kidney and thyroid functioning. Clearly elevated lipid levels (cholesterol values above 260mg% and triglyceride values higher than 200mg%) are found in about 25% of all American adults. Do you also belong to the group with this risk factor?