Understanding Cholesterol
Cholesterol is a fatty substance produced by the liver and found in certain foods. It is carried in the bloodstream by lipoproteins: HDL (high-density lipoprotein, often called “good” cholesterol) removes excess cholesterol from arteries; LDL (low-density lipoprotein, “bad” cholesterol) can build up as plaque in arterial walls, increasing cardiovascular risk. Triglycerides are a separate type of blood fat also associated with heart disease risk.
Why Ratios Matter More Than Individual Values
Absolute cholesterol numbers alone are less informative than the ratios between them. The Total Cholesterol/HDL ratio is one of the best single predictors of cardiovascular risk — it captures both the protective effect of HDL and the atherogenic effect of total cholesterol simultaneously. A ratio below 4.0 is generally considered healthy; above 5.0 indicates significantly elevated risk.
How to Improve Your Cholesterol Profile
Effective strategies include: replacing saturated and trans fats with unsaturated fats (olive oil, avocado, oily fish); increasing soluble fibre (oats, legumes, fruits); regular aerobic exercise (raises HDL); achieving and maintaining a healthy weight; quitting smoking (raises HDL); and reducing refined carbohydrates and alcohol (lowers triglycerides).