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Article: Fatty acids: the dangerous and the not so dangerous.
- Article from:
- Medical Laboratory Observer
- Article date:
- November 1, 1997
- Author:
CopyrightCOPYRIGHT 1997 Nelson Publishing. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Understanding fatty acids and fatty-acid-containing lipids sheds light on the connection between their dietary intake and heart attack and stroke.
Too much fat in the diet, especially cholesterol and saturated fat, is a recipe for heart attack and stroke. These disorders are still the most common killers in the U.S. Suppose you are working in the clinical chemistry laboratory, and the last total cholesterol levels for three patients were markedly elevated at 270, 350, and 295 mg/dL. A quick check into the laboratory information system tells you that these patients have been running high cholesterol levels for at least the past several months. One of them also ...