LDL and HDL Cholesterol | Good and Bad Cholesterol | Nucleus Health

LDL and HDL Cholesterol | Good and Bad Cholesterol | Nucleus Health

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This 3D medical animation explains the differences between “bad” low-density lipoprotein (LDL) cholesterol and “good” high-density lipoprotein (HDL) cholesterol, and their effects on the body.



  1. my grandparents are both 96 years old, they both have moderate-to-high "Total" cholesterol for decades and never had a heart attack or any heart related problems. They live in a Mediterranean country, so they are on a Mediterranean diet since birth. These "aged" people don’t know any of these "scientific" facts we now know because of the internet, they do not know what HDL and LDL are, and don’t know what Oxidized LDL is. When I saw their lipid profile results I was surprised and I had to ask them "how the hell they are so healthy".. The answers were simple:

    – "We don’t understand cholesterol. But we understand eating "moderate." Eat whatever you like but never overdo it"
    – "After a fatty meal day we eat "legumes" such as lentils, beans, and peas for 2-3 days straight. This way we keep what we eat moderate and in balance."

    For more detail, as I understand, their weekly meal program is at follows:

    Monday: Legumes
    Tuesday: Lots of fish (because the fish market is open during this day)
    Wedneday: Legumes
    Thursday: Legumes
    Friday: usually some healthy "oven" food.. or sometimes they can eat their "pasta" this day.
    Saturday: Legumes
    Sunday: Meat based food..

    -Salad with every meal
    -Olive oil always on all meals even in cooking
    -They don’t eat fried food, if they do it will be fried vegetables on a Friday or Sunday with meat.
    -They don’t smoke.
    -of course they don’t eat Fast Food. probably once every 2-3 months just for the taste.
    -AND THEY DONT KNOW OF ANY 5-6 meal plan!!!! They eat simple breakfast such as boiled eggs or butter on a loaf of bread – nothing fried.. Their dinner… and probably a yogurt before bed – and their weight is in check!!!

  2. Was anyone else brought here due to noticing a random gibberish tag… "PL8zglt-LDl-gZa9icq9eqs_vtRew5gy2-" in the tags of a Tasty video? There’s a few that have it. Why?

  3. after the the life scare this kenneth guy had and then went through radical changes in his lifestyle and diet, he think, jeese, I better get down to the university and study Interdisciplinary Social Sciences..lol never mind studying fitness or nutrition, I’ve to got know how the rest of the country is gonna deal with their idiologies, hahahahah

  4. you have it wrong with HDL pickining up the "plague"(sponge cells created by macrophages eating LDL that slipped into tunica intima of your artery. ) It cannot be repared by HDL !

  5. Absolutely no mention of INFLAMMATION, highly likely the real cause of coronary heart disease! Inflammation is responsible for the damage caused to blood vessels such as the coronary arteries, the plaques that form are part of the repair process . In addition it is oxidised cholesterol that is the real bad form of cholesterol. Oxidised cholesterol can lead to an increase in inflammation. Research has shown that antioxidants from certain fruits and vegetables can reduce the oxidation process of cholesterol.

  6. caught my neighbor who has very high cloresterol at Chuck E Cheeses pizza extra cheese and wings. Busted—-I let you pass

  7. Blood vessels don’t get stucked by "bad cholesterol", I understand that this is a old video, but there are evidence that shows something else…. All blood circulation disseases are caused because the immune system fails absorb the extra lipide and glucide that someone eats and then it fails and explodes trought the arteries, and after to many of those explosions, the process that it shown in the video happens…. https://curiositystream.com/video/2465/keys-to-overcoming-modern-day-diseases

  8. Lipid levels and the risk of hemorrhagic stroke among women
    Pamela M. Rist, Julie E. Buring, Paul M Ridker, Carlos S. Kase, View ORCID ProfileTobias Kurth, Kathryn M. Rexrode
    First published April 10, 2019, DOI: https://doi.org/10.1212/WNL.0000000000007454
    Objective To examine the association between lipid levels and hemorrhagic stroke risk among women.
    Methods We performed a prospective cohort study among 27,937 women enrolled in the Women’s Health Study with measured total cholesterol, low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C), as well as triglycerides. Strokes were confirmed by medical record review. We used Cox proportional hazards models to analyze associations between lipid categories and hemorrhagic stroke risk.
    Results During a mean of 19.3 years of follow-up, 137 hemorrhagic strokes occurred. Compared to those with LDL-C levels 100–129.9 mg/dL, after multivariable adjustment, those with LDL-C levels <70 mg/dL had 2.17 times the risk (95% confidence interval [CI] 1.05, 4.48) of experiencing a hemorrhagic stroke. No significant increase in risk was seen for those with LDL-C levels 130–159.9 mg/dL (relative risk [RR] 1.14; 95% CI 0.72, 1.80) or 70–99.9 mg/dL (RR 1.25; 95% CI 0.76, 2.04). There was a suggestion, although not significant, of increased risk for those with LDL-C levels ≥160 mg/dL (RR 1.53; 95% CI 0.92, 2.52). Women in the lowest quartile of triglycerides had a significantly increased risk of hemorrhagic stroke compared to women in the top quartile after multivariable adjustment (RR 2.00; 95% CI 1.18, 3.39). We observed no significant associations between total cholesterol or HDL-C levels and hemorrhagic stroke risk.
    Conclusion LDL-C levels <70 mg/dL and low triglyceride levels were associated with increased risk of hemorrhagic stroke among women.
    CI=confidence interval;
    HDL-C= high-density lipoprotein cholesterol;
    ICH= intracerebral hemorrhage;
    IVH= intraventricular hemorrhage;
    LDL-C= low-density lipoprotein cholesterol;
    PMH= postmenopausal hormone;
    RR= relative risk;
    SAH= subarachnoid hemorrhage;
    WHS= Women’s Health Study
    Go to Neurology.org/N for full disclosures. Funding information and disclosures deemed relevant by the authors, if any, are provided at the end of the article.
    ↵* These authors contributed equally to this work.
    CME Course: NPub.org/cmelist
    Received July 25, 2018.
    Accepted in final form January 14, 2019.
    © 2019 American Academy of Neurology

  9. Now i am kinda scared af because I went to the doctors and said I was high with cholesterol. Does anyone else have high cholesterol and feel like they cant stop eating because you wont get full

  10. Respected sir/madam, I want to use your video in my health care training and my youtube channel "Vestige Foot Print" Kindly allow for it. Please Please Please Sir/Madam/Administrator/CEO/Director, Kindly help me for a Good cause & education perpous. Send me a permission email on your side or any leagle permission letter.
    My email id : vestigefootprint@gmail.com
    I’m working in a food supplement company in India it’s name is "Vestige Marketing Private Limited" web site : http://www.myvestige.com

  11. I’ve also read that it really starts with inflamation, which cause ridges or breaks in the endothelial cell lining for the LdL to lodge under in the first place. So its good to keep in mind foods that are anti inflamatory.

  12. Cholesterol that is too low may boost risk for hemorrhagic stroke
    Katie Bohn July 02, 2019
    UNIVERSITY PARK, Pa. — Current guidelines recommend lowering cholesterol for heart disease risk reduction. New findings indicate that if cholesterol dips too low, it may boost the risk of hemorrhagic stroke, according to researchers.
    Over a period of nine years, a Penn State-led study examined the relationship between low-density lipoprotein cholesterol — LDL, commonly known as “bad” cholesterol — and hemorrhagic stroke. This type of stroke occurs when a blood vessel bursts in the brain.
    The researchers found that participants with LDL cholesterol levels below 70 mg/dL had a higher risk of hemorrhagic stroke.
    Xiang Gao, associate professor of nutritional sciences and director of the Nutritional Epidemiology Lab at Penn State, said the results — published today (date) in Neurology — may help refine and personalize recommendations for ideal target cholesterol levels.
    “As is true with many things in nutrition, moderation and balance is key when deciding the optimal target level of LDL cholesterol,” Gao said. “You can’t go to either extreme — too high or too low. And if you’re at a high risk for hemorrhagic stroke due to family history or risk factors like high blood pressure and heavy alcohol drinking, you may want to be extra careful about LDL cholesterol levels.”
    According to the researchers, low LDL cholesterol is recommended as a way to reduce the risk of a heart attack or ischemic stroke — the latter when a blood vessel in the brain becomes blocked by a clot. But previous research has suggested a link between very low LDL cholesterol levels and hemorrhagic stroke.
    Chaoran Ma, a nutritional sciences graduate student at Penn State, said that while previous studies suggested this connection, there was a need for additional validation in a separate cohort.
    “For our study, we wanted to expand the scope of knowledge in this area by investigating the issue prospectively in a large cohort with multiple LDL cholesterol measurements to capture variation over time,” Ma said.
    The study included 96,043 participants with no history of stroke, heart attack or cancer when the study began. LDL cholesterol levels were measured when the study began and yearly thereafter for nine years. Reported incidents of hemorrhagic stroke were confirmed by medical records.
    The researchers found that participants who had LDL cholesterol levels between 70 and 99 mg/dL had a similar risk of hemorrhagic stroke. But, when LDL cholesterol levels dipped below 70 mg/dL, the risk of hemorrhagic stroke increased significantly. For example, the risk increased by 169 percent for participants with LDL levels less than 50mg/dL relative to those with LDL levels between 70 and 99 mg/dL. These findings were consistent after controlling for age, sex, blood pressure and medication.
    “Traditionally, an LDL cholesterol level of more than 100 mg/dL had been considered as optimal for the general population and lower in individuals at elevated risk of heart disease,” Gao said. “We observed that the risk of hemorrhagic stroke increased in individuals with LDL cholesterol levels below 70 mg/dL. This observation, if confirmed, has important implications for treatment targets.”
    Ma said the findings may be able to help health care professionals continue to refine guidelines.
    “The results were based on a large community-based study, which is an advantage because it focused on healthy people in a non-clinical setting,” Ma said.
    M. Edip Gurol, Harvard Medical School; Zhe Huang, Kailuan General Hospital; Alice H Lichtenstein, Tufts University; Xiuyan Wang, Kailuan General Hospital; Yuzhen Wang, Kailuan General Hospital; Samantha Neumann, Penn State; and Shouling Wu, Kailuan General Hospital, also participated in this work.

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