Cholesterol and Food

Paper Summary:

Coronary heart disease (CHD) remains the leading single cause of death in the United States today and elevated serum cholesterol is widely recognized as being the risk factor responsible for myocardial infarction and CHD death. This paper examines how, although coronary heart disease (CHD) is a complex, multifaceted health problem, there has been increased attention focused on dietary cholesterol and saturated fats as factors that also contribute to elevated blood cholesterol levels. It proposes a study based on the hypothesis that high cholesterol can be genetic, anatomically induced and does not always involve poor eating choices.

Outline
Chapter 1: Introduction
Background and Significance
Chapter 2: Review of the Literature
Chapter 3: Methodology
Chapter 4 : Results and Conclusions

From the Paper:

"High blood pressure and elevated lipids represent a lethal combination; in fact, it has been estimated that fully 80 percent of those with hypertension also have high cholesterol levels (or hypercholesterolemia) and that 50 percent of these individuals will require some type of medication in order to lower their cholesterol to safe levels (Griffith & Wood, 1997). According to these authors, "For the most part, high blood pressure and high cholesterol are connected by a common denominator: poor lifestyle choices. Both diseases are more prevalent in sedentary and obese persons, and tobacco users" (Griffith & Wood, p. 240). High cholesterol levels are particularly dangerous for people with high blood pressure because excess cholesterol in the blood can become trapped in the crevices of arteries that have been damaged by chronic hypertension."

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