What is Cholesterol?
Cholesterol is a waxy, fat-like substance that is essential for life. It serves multiple critical functions in the body:
- Cell membrane structure: Cholesterol is a vital component of all cell membranes, providing structural integrity and fluidity
- Hormone synthesis: Serves as precursor for steroid hormones (cortisol, aldosterone, testosterone, estrogen, progesterone)
- Bile acid production: Liver converts cholesterol into bile acids needed for fat digestion and absorption
- Vitamin D synthesis: Cholesterol in skin is converted to vitamin D3 by sunlight exposure
- Nerve function: Myelin sheaths surrounding nerves contain high cholesterol concentrations
Types of Cholesterol
Total cholesterol represents the sum of all cholesterol-containing lipoproteins circulating in blood:
- LDL cholesterol (Low-Density Lipoprotein): "Bad cholesterol" - deposits cholesterol in arterial walls, promoting atherosclerosis
- HDL cholesterol (High-Density Lipoprotein): "Good cholesterol" - removes cholesterol from arterial walls and transports it to liver for excretion
- VLDL cholesterol (Very Low-Density Lipoprotein): Carries triglycerides and some cholesterol; estimated as triglycerides ÷ 5
- IDL and Lp(a): Intermediate-density lipoprotein and lipoprotein(a) - minor contributors to total cholesterol
This equation estimates total cholesterol from its components. The "triglycerides ÷ 5" term approximates VLDL cholesterol (valid when triglycerides <400 mg/dL).
Cholesterol Sources
The body obtains cholesterol from two sources:
- Endogenous synthesis (70-80%): Liver and other cells synthesize most cholesterol via HMG-CoA reductase pathway (target of statin drugs)
- Dietary intake (20-30%): Cholesterol from animal products (meat, eggs, dairy) is absorbed in small intestine
How Total Cholesterol is Measured
Total cholesterol is measured directly from blood sample using enzymatic methods. While traditionally measured fasting, recent guidelines recognize that non-fasting total cholesterol is acceptable for screening purposes, as it varies minimally with food intake (unlike triglycerides).