Le cholesterol ne mai mai jiki mahimmanci don aiki na kwayoyin halitta. Ana amfani da shi musamman a cikin abun da ke ciki na membranes tantanin halitta kuma yana hidima, a tsakanin sauran abubuwa, a matsayin "raw abu" don haɗuwa da yawancin hormones (steroids).

Koyaya, yawan ƙwayar cholesterol na iya zama cutarwa yayin da yake ƙoƙarin haɓakawa a cikin jini jini da kuma samar da abin da ake kira farantiatherosclerosis wanda a ƙarshe zai iya ƙara haɗarin cututtukan zuciya.

Cholesterol ba ya narkewa a cikin jini: don haka dole ne a kai shi can ta hanyar sunadaran, wanda yake samar da hadaddun da ake kira lipoproteins.

Cholesterol na iya haɗawa da nau'ikan "masu ɗaukar nauyi" a cikin jini:

• na LDL (Domin low-density lipoproteins): Ana ɗaukar LDL-cholesterol a matsayin “mummunan” cholesterol. Dalili ? LDL yana ɗaukar cholesterol daga hanta zuwa sauran jikin. Idan LDL-cholesterol yana cikin adadi mai yawa, yana da alaƙa da ƙara haɗarin cututtukan zuciya.
• na HDL (Domin high-yawan lipoproteinsHDL cholesterol ana kiransa "mai kyau" cholesterol. Wannan shi ne saboda aikin HDL shine "zuba" cholesterol daga jini kuma a kai shi zuwa hanta, inda aka adana shi. Don haka suna da tasirin rage matakin cholesterol a cikin jini, kuma babban matakin HDL yana da alaƙa da ƙananan haɗarin bugun jini.
• na Farashin VLDL (Domin low-yawan lipoproteins): sun fi ba da gudummawa ga jigilar wani nau'in mai, triglycerides.

Cholesterol na jini yana fitowa daga abinci amma kuma daga abin da ake kira endogenous synthesis, a cikin hanta.

Auna matakin cholesterol na jini (cholesterolemia) ana yin shi akai-akai, musamman bayan shekaru 40 (ko shekaru 35 ga maza da shekaru 45 na mata), da nufin ganowa. hypercholesterolemia kuma a yi" Bayanin lipid “. Dole ne a gudanar da wannan kima sau ɗaya a kowace shekara 5 mafi ƙanƙanta bayan wannan shekarun.

Hakanan za'a iya nuna ma'aunin, da sauransu:

• kafin a ba da umarnin hana haihuwa
• a cikin mutum akan maganin rage ƙwayar cholesterol, don bincika tasirin maganin
• idan kuna da alamun da ke nuna yawan cholesterol (cututtukan fata da ake kira xanthomas).

Binciken cholesterol zai ɗauki lissafin jimlar matakin cholesterol, amma kuma akan abubuwan LDL - cholesterol,  HDL - cholesterol da jimlar cholesterol / HDL, wanda ke taimakawa tantance haɗarin cututtukan zuciya. A lokaci guda, ana ɗaukar ma'aunin triglyceride na jini.

Ana ƙayyade cholesterol ta gwajin jini a cikin dakin gwaje-gwaje na bincike na likita.

Likitan zai ba ku umarni game da buƙatun yin azumi ko a'a, kada ku sha barasa kafin gwajin kuma ku sha (ko a'a) magungunan ku, idan kuna cikin magani.

Dangane da sakamakon, likita na iya yanke shawara ko zai fara maganin da ake kira " hypolipémiant ”Ko” hypocholesterolemia », Domin rage yawan kitse a cikin jini, idan ya yi yawa. Mun bambanta:

• tsantsar hypercholesterolemia: haɓakar matakan LDL-cholesterol.
• Pure hypertriglyceridemia: babban matakin triglyceride (≥ 5 mmol / l).
• Mixed hyperlipidemia: haɓakar LDL-cholesterol da matakan triglyceride.

Ana ɗaukar takardar ma'auni na al'ada idan:

• LDL-cholesterol <1,60 g / l (4,1 mmol / l),
• HDL-cholesterol> 0,40 g / l (1 mmol / l),
• triglycerides <1,50 g / l (1,7 mmol / l).

Koyaya, shawarwarin jiyya sun dogara ne akan shekarun majiyyaci da sauran abubuwan haɗarin cututtukan zuciya. Suna kuma bambanta kaɗan daga ƙasa zuwa ƙasa.

Gabaɗaya, ana fara jiyya (nau'in abinci da / ko sarrafa magunguna) lokacin da LDL-cholesterol ya fi 1,6 g / l (4,1 mmol / l) amma lokacin haɗuwar haɗarin zuciya da jijiyoyin jini yana da girma sosai (hawan jini, ciwon sukari, tarihin zuciya da jijiyoyin jini, da sauransu), ana iya fara jiyya idan matakin LDL-cholesterol ya fi 1 g / l.