Dietary cholesterol

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Dietary cholesterol

Dietary cholesterol (/daɪəˈtɛri əˈkɒləˌstɛrɒl/), also known as exogenous cholesterol, refers to the cholesterol that is obtained from food sources, as opposed to endogenous cholesterol which is produced within the body.

Etymology

The term "cholesterol" originates from the Greek words chole (bile) and stereos (solid), reflecting its discovery in gallstones in the 18th century. The prefix "dietary" is derived from the Latin diaeta, meaning "way of life", which in this context refers to the food consumed.

Definition

Dietary cholesterol is a type of lipid found in animal-based foods such as meat, poultry, seafood, eggs, and dairy products. It is a waxy, fat-like substance that is essential for the production of certain substances in the body, including vitamin D, hormones, and bile acids that help to digest fat.

Related Terms

  • Lipoproteins: These are the particles that transport cholesterol in the blood. They include low-density lipoprotein (LDL), often referred to as "bad cholesterol", and high-density lipoprotein (HDL), known as "good cholesterol".
  • Hypercholesterolemia: This is a condition characterized by high levels of cholesterol in the blood, which can increase the risk of cardiovascular disease.
  • Atherosclerosis: This is a disease in which plaque, which is made up of cholesterol, fat, calcium, and other substances, builds up inside the arteries, narrowing and hardening them.

Health Implications

While dietary cholesterol is necessary for certain bodily functions, consuming too much can lead to health problems. High levels of LDL cholesterol can lead to the development of atherosclerosis, increasing the risk of heart disease and stroke. However, the relationship between dietary cholesterol and blood cholesterol levels is complex and can be influenced by various factors, including genetics and overall dietary composition.

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