Lipemia Nutritional

Lipemia Nutritional: what is it and how to avoid it

Nutritional lipemia, also known as food lipemia or postprandial lipemia, is a condition in which the level of fats in the blood increases after eating. This happens because the fats we eat begin to break down in the intestines and enter the bloodstream in the form of fatty acids and triglycerides.

When the level of fats in the blood increases, it can lead to various cardiovascular diseases such as hypertension, stroke and myocardial infarction. Therefore, it is important to know how to avoid nutritional lipemia.

First, you should limit your intake of fat in your diet. Fats are found in many foods such as oil, butter, fatty meats and dairy products. Therefore, it is recommended to consume healthier fats, such as olive oil and fish oil, and limit your intake of fatty foods.

Secondly, you should monitor the amount of carbohydrates in your food. Carbohydrates can increase blood fat levels. Therefore, it is recommended to consume more complex carbohydrates such as vegetables, fruits, grains and legumes, and also limit the consumption of fast carbohydrates such as sweets and white bread.

Thirdly, you should monitor the number of calories you consume. Excess calories can lead to the accumulation of fats in the blood. Therefore, it is recommended to watch portion sizes, eat lower-calorie foods and reduce alcohol consumption.

Fourth, it is recommended to increase your activity to reduce blood fat levels. Regular exercise can help reduce blood fat levels and reduce the risk of heart disease.

In conclusion, nutritional lipemia can lead to serious cardiovascular diseases, so it is important to monitor your diet and physical activity level. Maintaining a healthy lifestyle can help avoid nutritional lipemia and reduce the risk of cardiovascular disease.

Alimentary lipemia (o. alimentare; Latin alimentum - food) is hyperlipidemia caused by a deficiency or metabolic disorder and leading to the accumulation in the blood of lipids, lipoproteins, phospholipids and lipoprotein complexes that have a transport function, the content of which increases with the oral administration of food. L. a. is a variant of HYPOCHLOREMIC hyperlipidemia and occurs as a result of violations of individual stages of the formation of dietary chylomicrons involved in the transport function of blood plasma lipoproteins - chylomicron synthesis. Alimentary lipemia is based on hereditary constitutional defects in small intestinal lipase, leukocytes and changes in lipid metabolism, the development of structural elements of the hepatocyte and the functional reserve of the liver as a whole. In the development of lipemia, disorders of fat and carbohydrate metabolism and states of decompensation of metabolic processes are important. Structural changes in the endothelium lead to