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饮食养生:怎样预防胆固醇高

会减少人的寿命,尤其是男性的寿命同时和血管有关的中风几率会随着增加。

It reduces life expectancy, especially for men, and increases the risk of stroke associated with blood vessels.

会阻塞心脏动脉和使其变窄,更容易引发心脏病。

It can block and narrow the heart artery, which is more likely to cause heart disease.

由此可见,胆固醇高的患者要及时到医院进行治疗,以免延误病情,导致病情恶化。

It can be seen that the patient's condition should be treated in time to avoid the deterioration of the patient's condition.

3、胆固醇高的来源饮食中的胆固醇几乎全部来自动物性食物,其中以禽卵和动物的脏器及脑髓中含量最为丰富。

3. The source of high cholesterol is almost all from animal food, especially in poultry eggs, animal organs and brain marrow.

食物中的胆固醇多为游离(自由)胆固醇,少量为胆固醇酯。

Cholesterol in food is mostly free (free) cholesterol, a small amount of cholesterol ester.

食物中的胆固醇大约有40%能够被小肠吸收。

About 40% of the cholesterol in food can be absorbed by the small intestine.

2、山楂山楂,果胶之王。

2. Hawthorn, hawthorn, the king of pectin.

此外,山楂还含有大量黄酮类化合物和有机酸,具有防癌、抗癌、降血压和胆固醇的作用。

In addition, hawthorn also contains a large number of flavonoids and organic acids, with anti-cancer, anti-cancer, blood pressure and cholesterol effect.

3、柚子在柚子中含有极为丰富的钙、钾、磷、铁等微量元素,因此柚子又同时具有降低胆固醇、减肥、美容等作用。

3. Grapefruit is rich in calcium, potassium, phosphorus, iron and other trace elements in grapefruit, so grapefruit also has the function of reducing cholesterol, reducing weight, beautifying and so on.

胆固醇高吃什么肉1、牡蛎牡蛎富含锌及牛黄酸等,尤其是牛黄酸可促进胆固醇分解,有助于降低血脂水平。

High cholesterol what meat to eat 1, oysters are rich in zinc and taurine, especially taurine can promote cholesterol decomposition, help to reduce blood lipid levels.

牡蛎肉由于味鲜美,营养全,兼能“细肌肤,美容颜”及降血压和滋阴养血、健身壮体等多种作用,因而被视为美味海珍和健美强身食物。

Oyster meat is regarded as a delicious seafood and healthy food because of its delicious taste, complete nutrition, as well as its functions of "fine skin, beauty", lowering blood pressure, nourishing yin and blood, and strengthening body.

不过吃禽肉时一定要记得去皮,其中鸡肉是蛋白质的最佳来源,去皮可去掉绝大部分的脂肪,是禽肉中的首选。

However, when eating poultry, you must remember to peel. Chicken is the best source of protein. Peeling can remove most of the fat and is the first choice in poultry.

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