Cholesterol is, chemically speaking, a molecule with a steroid skeleton. It is a vital compound for the human organism, which we absorb on the one hand through food, but on the other hand can also produce and recycle ourselves. Through various enzymatic processes, our body transforms cholesterol into several related substances that are essential for its function and for its structure. In addition, cholesterol itself has different effects on cells and organs.
End products of cholesterol and their functions
| Final product | Function | Comment |
|---|---|---|
| Testosterone | Male sex hormone | Has anabolic effects, responsible for Sexual characteristics |
| Estrogens | Female sex hormones | Have anabolic effects, responsible for sexual characteristics and the female cycle |
| Progesterone | Female sex hormones | Has a catabolic effect, is involved in the female cycle and is important during pregnancy |
| Cortisone | Stress hormone, catabolic | Hormone of the Adrenal cortex |
| Aldosterone | Regulates water balance and blood pressure | Hormone of the Adrenal cortex |
| Bile acid | Emulsification | Helps in the digestion of fats |
| Cell membranes | Structure formation | Is important for the “liquid retention” of Membranes |
| Vitamin D | Calcium balance | Vitamin D can also act as a hormone and be produced by the body itself. |
| Nerve cells in the brain | Forms the structure (“insulating layer” around nerve cells) | The brain is the organ with the highest cholesterol content |
| Lipoproteins (VLDL, LDL, HDL) | Transport form of cholesterol in blood | LDL = the “bad ones”: distribute the cholesterol; HDL = the “good guys”: Absorb cholesterol and transport it away |
| Cholesterol-filled phagocytes, cholesterol storage. | “Breaking up” of the innermost layer of vessels, deposition of cholesterol, “clogging” of vessels | Blood cholesterol is only one of the factors leading to “vascular calcification” (arteriosclerosis) |
Occurrence in food products
Cholesterol is found particularly in foods of animal origin or in those made with animal products (butter, lard, eggs, etc.). Offal and eggs are the most cholesterol-rich representatives, although it has not been conclusively clarified scientifically whether and how eggs actually affect cholesterol levels:
| Food | Cholesterol content (in mg per 100 g) |
|---|---|
| Calf Brain | 2000 |
| Egg yolk | 1400 |
| Beef kidney | 375 |
| Pork liver | 340 |
| one egg (approx. 60 g) | 289 |
| Butter | 240 |
| Cookie | 202 |
| Oil sardines, drained | 140 |
| Wild | 110 |
| Bockwurst | 100 |
Influencing cholesterol levels
Blood cholesterol levels are influenced not only by the cholesterol content of the foods ingested, but also by numerous other factors. The most important factor affecting blood cholesterol levels is genetic constitution. Genes, and therefore the genetic makeup of our ancestors, are most significantly responsible for whether or not we have high cholesterol. Diet itself, it is assumed, is able to influence blood cholesterol by a maximum of 10 to 15 percent. The reason for this is that the body’s own production of new cholesterol is increased as soon as less is supplied through food. Nevertheless, the leverage must be applied to one’s own behavior, since not only cholesterol alone, but numerous accompanying circumstances (high blood pressure, obesity, diabetes, smoking) also determine whether an excessive cholesterol level poses a risk of health damage (arteriosclerosis, heart and brain infarction, etc.).
Cholesterol levels are influenced by the following factors.
| Increases cholesterol level | Decreases the cholesterol level |
|---|---|
| Fat (especially saturated fatty acids)* | Certain vegetable fatty acids |
| Foods containing cholesterol | Omega 3 fatty acids (fish oil) |
| Alcohol in large quantities | Dietary fiber (especially from legumes and oats) |
| Certain medications (anabolic steroids, anti-acne medications, etc.) | Alcohol in small amounts (a glass of wine) |
| Physical inactivity | Cholesterol-lowering drugs |
| Obesity | Sports |
| Malnutrition in childhood (is suspected). | Weight reduction in case of obesity |
| Stress | Thyroid hormone |
| Smoking | Phytosterols |
* if eggs and mayonnaise are taken at the same time, the cholesterol level in the blood may increase additionally. In addition to the cholesterol from the eggs, “own” cholesterol from the bile acid then enters the blood. Bile acid is secreted especially when fatty things are eaten. To what extent eggs actually affect cholesterol levels, however, is not fully understood.
Level of cholesterol in the blood.
It is by no means easy to determine a guideline for normal or elevated blood cholesterol levels. Finally, there is considerable variation within and between individuals and also between different peoples. Thus, it is also difficult to determine when action is appropriate. The “risk limit” has been set at > 5.2 mmol ( > 200mg/dl) for serum cholesterol (other source: Normal values: 3.6-6.4 mmol/l. However, it is clear that there is a definite correlation between the level of cholesterol and the formation of vascular plaques. In addition to the absolute cholesterol level, numerous other factors determine the potential for damage. Diet, physical activity, smoking status, blood pressure, blood glucose level, blood lipid level and family history are also decisive. In addition, of course, the lipoproteins and their relationship to each other must also be considered. An LDL level of over 3.9 mmol/l (150 mg/dl) must be considered a risk factor, as must an HDL level of under 1.0 mmol/l (40 mg/dl). This explains why certain people with a cholesterol level of 7 mmol/l or above have no cardiovascular problems throughout their lives, while others with the same level suffer a heart attack at the age of 50.
