Category Archives: HDL

Even More Evidence that Oat Fibre Lowers Cholesterol

Posted on July 4, 2012 by Robert Barrington

Soluble fibre has been shown to have beneficial properties on the lipid profiles of hyperlipidaemic individuals. Soluble fibre is particularly effective at lowering total cholesterol and low density lipoprotein (LDL) cholesterol, when compared to control diets or diets with equal … Continue reading →

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Olive Oil, More than a Monounsaturated Fat

Posted on May 12, 2012 by Robert Barrington

Epidemiological evidence suggests that those who consume a traditional Mediterranean diet are protected from cardiovascular disease. Clinical trials have also shown the Mediterranean diet to be beneficial to the vascular system by decreasing oxidation and improving lipid profiles. One component … Continue reading →

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More on the Importance of Breakfast

Posted on January 20, 2012 by Robert Barrington

Breakfast is an important meal that contains unique foods not eaten at other times. In particular  whole grain cereals are most commonly eaten during breakfast. Whole grain cereals are of interest nutritionally because they have been shown to have a … Continue reading →

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The Benefits of Nuts

Posted on January 15, 2012 by Robert Barrington

Many foods have been identified as having potentially benefits to cardiovascular health. Of particular interest to nutritionists are the metabolic changes induced by nut consumption. Epidemiological studies suggest that frequent nut consumption reduces the risk of cardiovascular disease. Consumption of … Continue reading →

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Dietary Fat and Carbohydrate Restriction

Posted on January 4, 2012 by Robert Barrington

The mechanisms that underlie obesity are not fully understood and controversy surrounds the biochemical changes that accompany long-term weight gain. Obesity is a known risk factor for cardiovascular disease and one of the possible effects of excessive weight gain is … Continue reading →

Posted in Carbohydrate, HDL, LDL, Triglycerides / Triacylglycerols | Comments Off on Dietary Fat and Carbohydrate Restriction

Berry Christmas

Posted on December 25, 2011 by Robert Barrington

Anthocyanins are polyphenolic compounds found in high concentrations in berries. Anthocyanins have antioxidant properties and have been shown to be potent reducing compounds in vitro.  One of their effects in vivo that might relate to their antioxidant function is the … Continue reading →

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Glycerol Esterification Position, EPA and DHA

Posted on November 11, 2011 by Robert Barrington

Marine long chain polyunsaturated fatty acids are known to be beneficial to the health, particularly with regard to their preventative role in cardiovascular disease. Many studies have measured the incorporation of eicosapentanoic acid (EPA, C20:5, n-3) and docosahexanoic acid (DHA, … Continue reading →

Posted in Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids, Fatty Acids, Fish Oils, HDL, LDL, VLDL | Comments Off on Glycerol Esterification Position, EPA and DHA

Dietary Cholesterol is Not Bad

Posted on October 12, 2011 by Robert Barrington

There are a number of known risk factors associated with developing cardiovascular disease. These include a number of changes in blood lipids including increases in plasma LDL cholesterol, increases in triglycerides, decreases in HDL cholesterol, as well as the phenotypic … Continue reading →

Posted in Cardiovascular Disease, Cholesterol, Eggs, HDL, LDL | Comments Off on Dietary Cholesterol is Not Bad