Here is my summary of a very interesting article.
This article published in February, 2013.
It came to my attention in the “Melbourne Age”
this week because the author,
Fred A
Kummerow is 98 years old.
He has had
a 60-year career in cardiovascular research.
I wonder what I will be doing at 98.
I want to summarize the article, so that it is easier to digest,
and in addition, the effort of summarizing will help my own understanding. I will attach a link to the article. Please
feel free to read it for yourself. I
have included the link, below.
One of the new “weapons” against heart attack is a new
test. A friend has just had it. It is a simple non-invasive test which shows
the amount of calcium build up in the branches of the coronary (heart) blood
vessels. This turns out to be a good
predictor of trouble, and the calcium is easy to spot on the scan.
So here is the article, on topic, of the actual chemical
pathway of those calcium deposits in the coronary arteries.
Interaction
between sphingomyelin and oxysterols contributes to atherosclerosis and sudden
death
Am J
Cardiovasc Dis. 2013; 3(1): 17–26.
Published
online 2013 February 17
I am paraphrasing the article.
Heart disease continues to be the leading cause of death in
the United States and in Australia. It turns out that oxidized lipids
contribute to heart disease in two ways 1. by increasing deposition of calcium
on the arterial wall, a major hallmark of atherosclerosis, and 2. by
interrupting blood flow, a major contributor to heart attack and sudden death.
Oxidized cholesterol (oxysterols) increases the production
of a substance called sphingomyelin, a phospholipid found in the cellular
membranes of the coronary artery. This increases the sphingomyelin content in
the cell membrane switches on double calcium ion receptor. This means calcium will bind to the cell
membranes. In addition sphingomyelin also interrupts the flow of blood. It is a double whammy.
So what are these oxidized cholesterols (oxysterols)? Wereally need to stay away from these.
They are found in oxidized fats used in commercially fried
foods like fish and chips, fried chicken, in other words, fast food. No
surprise there, but I never want to eat another chip as long as I live.
Here is the big surprise. Other sources include:-
“oxidation of cholesterol in vivo driven by
consumption of excess polyunsaturated fatty acids from vegetable oils” (article sited above). This means your own body oxidizes the excess
of polyunsaturated vegetable oils into oxysterols. Yikes.
Smoking also leads to the increase production of sphingomyelin.
As well, transfats found in some commercially produced, prepared and pre-packaged foods are another source of oxysterols. Unfortunately, In Australia, there is no
requirement to list transfats on food labels.
The decrease in smoking – down 43% - is not matched by the
equivalent decrease in fatal heart disease So, the downturn in smoking rates does not go
far enough to explain why heart disease is still the leading cause of death in
the western world. This article shows there are other factors, which we can
control, which reduce our risk of heart attack and sudden death from heart disease .