Sugar and refined carbohydrates are typically at the root of elevated cholesterol levels, driving the body to produce more low-density lipoprotein (LDL) and triglycerides while reducing protective high-density lipoprotein (HDL). While some people are sensitive to dietary fat, especially saturated fat, research and clinical experience show that sugar and simple carbohydrates, such as white bread, pasta and baked goods, play a far greater role in disrupting cholesterol balance for most individuals.

Cholesterol is a waxy, fat-like substance the body needs to function. The liver produces most cholesterol, with smaller amounts coming from food. Because cholesterol is water-based, it is transported through the bloodstream by particles called lipoproteins. These include LDL, or “bad” cholesterol; HDL, or “good” cholesterol; very-low-density lipoprotein (VLDL), which carries triglycerides; and proteins such as apolipoprotein B and apolipoprotein A1 that help move cholesterol through the body.

Particle size and number are important because small, dense LDL particles are more likely to penetrate artery walls and form plaque, but overall particle count is the strongest predictor of cardiovascular risk. Levels can be influenced by genetics, hormones, diet, exercise, stress, inflammation, gut health, liver health and weight. Functional medicine approaches can help identify the root cause of elevated lipids and restore balance to overall health.

Rileigh Smith is a certified integrative nutrition health coach and certified nutrition specialist at Functional Health of Lancaster, located at 2207 Oregon Pike, Ste. 301a, in Lancaster. She holds licensure as a dietetic nutritionist in Pennsylvania and Maryland and has developed a deep understanding of how to identify nutrition-related conditions and systemic imbalances to support bioindividuality and promote wellness and healing. Connect with her by email at [email protected]. To learn more or to schedule an appointment, visit FH-Lancaster.com.