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Lipid Profile |
Reference Range |
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Cholesterol |
<200 mg/dL |
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Total Cholesterol forms the membranes for cells in all organs and tissues of the body. It is also used to make hormones essential for growth and reproduction and bile acids need to absorb nutrients from food. Excess cholesterol, either from diet or a genetic predisposition, can be deposited along the walls of blood vessels, which can lead to hardening of the arteries and an increase risk for heart disease and stroke. Measurement of cholesterol is used to classify coronary risk and to monitor therapeutic medications. |
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HDL Cholesterol |
40< mg/dL |
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HDL Cholesterol consists of protein with a small amount of cholesterol. It is called the "good cholesterol" because it removes excess cholesterol from tissues and transports it to the liver for disposal. Higher concentrations of HDL can decrease the risk of developing plaques in blood vessels by removing cholesterol from the blood. Low concentrations are associated with high cardiovascular risk. |
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LDL Cholesterol |
<130 mg/dL |
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LDL Cholesterol is a lipoprotein that transports cholesterol in the blood. Unlike HDL, LDL is considered to be undesirable ("bad cholesterol") because it deposits excess cholesterol into the walls of the blood vessels. LDL is calculated by subtracting the VLDL and HDL results from the total cholesterol. Elevated levels are associated with increased cardiovascular risk. |
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VLDL Cholesterol |
<30 mg/dL |
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VLDL Cholesterol is a lipoprotein that transports triglycerides. Like LDL, VLDL is considered to be undesirable. VLDL is calculated by dividing the triglyceride result by 5. |
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Triglycerides |
<150 mg/dL |
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Triglycerides are a form of fat and a major source of energy. Increased levels are found in the blood after eating, as the body converts the energy not needed into fat. This is one of the reasons it is important to fast for 10-12 hours prior to performing venipuncture for blood testing. Most triglycerides are carried in the blood by very low density lipoproteins (VLDL). High levels of triglycerides are associated with cardiovascular risk. |
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