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WASHINGTON, Aug. 20, 2009 Health-conscious individuals understand that high levels of overall cholesterol and LDL cholesterol (the so-called "bad" cholesterol) can increase the risk of heart attacks. Now scientists are reporting that another form of cholesterol called oxycholesterol practically unidentified to the general public may be the most severe cardiovascular health risk of all.

The researchers hope their findings raise public awareness about oxycholesterol, including foods with the greatest levels of the compound and other foods that can fight oxycholesterol's results. "Overall cholesterol, low-density lipoprotein cholesterol (LDL), and the heart-healthy high-density lipoprotein cholesterol (HDL) are still important health issues," says study leader Zhen-Yu Chen, Ph.

" But the general public need to recognize that oxycholesterol is likewise crucial and can not be ignored. Our work showed that oxycholesterol boosts amount to cholesterol levels and promotes atherosclerosis [" hardening of the arteries"] more than non-oxidized cholesterol." 202-249-4014 (Meeting, Aug. 15-19) 202-872-6042 (Prior To Aug. 15) 202-249-4014 (Satisfying, Aug. 15-19) 202-872-6293 (Prior To Aug. 15) Fried and processed food, particularly fast-food, consists of high quantities of oxycholesterol.

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Researchers have understood for several years that a response between fats and oxygen, a process termed oxidation, produces oxycholesterol in the body.  The Most Complete Run-Down  occurs, for example, when fat-containing foods are heated up, as in frying chicken or grilling burgers or steaks. Food producers produce oxycholesterol purposefully in the type of oxidized oils such as trans-fatty acids and partially-hydrogenated vegetable oils.

Until now, nevertheless, much of the research concentrated on oxycholesterol's results in damaging cells, DNA, and its biochemical impacts in contributing to atherosclerosis. Chen thinks this is one of the very first research studies on oxycholesterol's results in raising blood cholesterol levels compared to non-oxidized cholesterol. In the new study, Chen's group determined the effects of a diet plan high in oxycholesterol on hamsters, typically utilized as surrogates for people in such research study.

The oxycholesterol group showed greater deposition of cholesterol in the lining of their arteries and a tendency to establish bigger deposits of cholesterol. These fatty deposits, called atherosclerotic plaques, increase the risk for heart attack and stroke. Most significantly, according to Chen, oxycholesterol had unfavorable results on "artery function." Oxycholesterol minimized the flexibility of arteries, hindering their ability to expand and bring more blood.