Hyperlipidemia and Nutrition

Hyperlipidemia is defined as measuring serum cholesterol and/or triglyceride levels above normal values. Hyperlipidemia, is the leading changeable risk factors of cardiovascular diseases, due to genetic and/or environmental causes. Research shows that nutrition is a significant effect on lipid levels and is important in lowering the risk of cardiovascular disease. The first approach for people with hyperlipidemia in primary care is lifestyle modification which includes nutrition regulation, weight control, and physical activity. The total amount of fat consumed by the diet and the fatty acids composition affects the blood lipid profile. While high saturated fatty acids containing diets increasing total and LDL cholesterol levels, monounsaturated fatty acids consumption increase HDL cholesterol levels. To reduce the LDL cholesterol levels polyunsaturated fatty acids should be preferred instead of saturated fatty acids. Omega-3 fatty acids, reduce blood triglyceride levels by reducing the production of LDL cholesterol. 10% of the daily energy, that is set to sustain the ideal body weight, should be met from polyunsaturated fatty acids, 15-20% from monounsaturated fatty acids and saturated fatty acids rate is suggested to be less than 7%. Fibre, known to be beneficial for cardiovascular diseases, is recommended to consume 20-30g per day. A healthy diet should be rich in vegetables and fruits, whole grain products, high fiber foods, contain fish and very low in saturated fatty acids and trans fatty acids