5. Lp(a): a serious risk factor that is difficult to treat; Lp(a) promotes inflammation, blood clot formation, and plaque build-up
6. Fibrinogen (N 200-400 mg/dL) (FiF/Clauss method): test determines the stickiness of blood
7. Homocysteine (Optimal: 7-9 µmol/L): damages artery wall function, and pro- motes inflammation and thrombosis 8. Coronary Calcium Scan (Agatston Test) (Minimal Arterial Calcification < 10; Ex- tensive Calcification > 400).
Diet: Doctors Sinatra and Bowden introduce three important but controversial points about heart-healthy dietary choices. First, science has well-established that, in most humans, there is practically no connection between the cholesterol consumed in food and the amount of cholesterol found in the blood.
Second, stable saturated fat is far less threatening to cardiovascular health than unstable, potentially carcinogenic polyun- saturated fat (vegetable oils). While saturated fat is mildly inflammatory and may contribute to insulin resistance, polyunsaturated fats are far more easily oxidized (especially when re-heated) and thus more readily yield disease- provoking free radicals. Doctors Sinatra and Bowden write that studies have proven:
“Saturated
fat...does in fact raise
overall cholesterol levels but its effect is still more positive than negative, because it causes HDL levels to go up more than LDL levels. Even more important, saturat- ed fat has a positive effect on the particle sizes of both LDL and HDL, making more of the big, fluffy, benevolent particles and much less of the small, dense, inflam- matory particles. (It’s called shifting the distribution of LDL particles.)”
Third, sugar [especially fructose (except that found in whole foods) and high-fructose corn syrup], rather than saturated fat and cholesterol, is the top dietary contributor to heart disease. It raises its three key predictive measures, namely hypertension, high triglycer- ides, and high ratio of triglycerides to HDL (2 = healthy, 5 = heart disease risk).
A heart-healthy diet thus EXCLUDES:
1. Sugar (soda, juice, energy drinks; empty-calorie sweets) 2. High-Glycemic and Processed/Packaged Carbohydrates [pasta, bread, rice, potatoes, cereal (except oatmeal)]
3. Trans Fats (partially/hydrogenated vegetable oil) (in fast food, non-dairy creamers, margarine, baked goods mixes,
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