Population-based frequency of dyslipidemia syndrome in coronary-prone families in Utah

Article Abstract:

The prevalence of familial dyslipidemia syndromes, or disorders of blood lipids (fats) occurring within families, was assessed among 33 families with coronary heart disease (CHD), which involves the major blood vessels supplying the heart. These families had two or more siblings with CHD by the age of 55 years. Seventy-five percent of persons with CHD in these families had extensive lipid abnormalities, including high levels of cholesterol and triglycerides and decreased levels of high-density lipoprotein cholesterol (HDL-C). The HDL-C and triglyceride abnormalities were more common than the low-density lipoprotein cholesterol (LDL-C) abnormalities. Combined hyperlipidemia or increased blood lipids were detected in 36 to 48 percent of families with CHD, dyslipidemic hypertension or high blood pressure related to lipid abnormalities in 21 to 54 percent, and decreased HDL-C in 15 percent. Dyslipidemic hypertension overlapped with hyperlipidemia and low-level HDL-C. The occurrence of individual types of lipid abnormalities such as hypercholesterolemia or increased blood cholesterol was uncommon. Fifteen percent of families with CHD had no extensive lipid abnormalities. Evaluation of family history and measurement of blood lipids will help physicians to recognize and treat familial syndromes before the development of CHD. (Consumer Summary produced by Reliance Medical Information, Inc.)

Case studies, Complications and side effects, Risk factors, Coronary heart disease, Genetic aspects, Hyperlipidemia, Hypercholesterolemia, Familial diseases

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Effect of mycoprotein on blood lipids

Article Abstract:

The continuous fermentation of Fusarium graminearum on glucose results in the production of a food product called mycoprotein. The production process consists of a short period of heat-treatment for activating enzymes that reduce or degrade ribonucleic acid (RNA). The mycoprotein is filtered and incorporated into various food products. Mycoprotein consists of high-quality protein, significant dietary fiber, and low amounts of unsaturated fatty acids. As a source of protein, it may serve as a meat substitute. It is also in various prepared foods, pies, and flans or custards sold in the United Kingdom. The effects of mycoprotein on blood lipids were assessed. Subjects were divided into two groups; one received a mycoprotein-containing diet and the other was placed on a meat-containing diet. The study lasted three weeks. Mycoprotein caused a 13 percent decrease in blood cholesterol levels. Low-density-lipoprotein (LDL) increased by 12 percent in subjects placed on the meat-containing diet, but decreased by 9 percent in subjects placed on the mycoprotein diet. High-density-lipoprotein (HDL) decreased by 11 percent in subjects on the meat diet, but increased by 12 percent in subjects receiving mycoprotein. The findings demonstrate that mycoprotein has beneficial effects on blood levels of lipids. (Consumer Summary produced by Reliance Medical Information, Inc.)

Health aspects, Analysis, Blood lipids, Fusarium, Fermented foods

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