There is a new tale about glycated cholesterol. In fact, this is okroshka poorly digested by someone from the usual concepts. It has been infused for a while, has bubbled and now attracts people's attention with its piquant aroma. I love messing around in this kind of trash. I'll explain now.
In short, I recently read that in people with diabetes, cholesterol in the blood can become glycated. That is, it is saturated with glucose. So it will be sticky, instantly stick to the wall of the arteries and cause a rapid growth of atherosclerosis. And even the almighty liver will not be able to cope with this sticky mass, which is not digested or excreted from the body. Are you scared? I don't.
This is a bike. To prepare such a story, it was necessary to take only the most reliable and consistent phrases, from the mere mention of which people are already salivating. So the authors of the story took glycated hemoglobin, diabetes mellitus, atherosclerosis and liver. Familiar words? Yeah, everyone knows them. Then these words were mixed, and it turned out okroshka.
Let's start with glycated hemoglobin.
Glycated hemoglobin
That's all right. People with diabetes have so much glucose in their blood that it is absorbed into hemoglobin, and it becomes glycated. This hemoglobin is a good indicator of how well a diabetic has managed his diabetes over the past 2 to 3 months. Good old useful proven analysis.
Glycated albumin
This is new. It is clear that if there is a lot of glucose in the blood, then it eats into different substances. Including albumin in the blood protein. It can also be used to track diabetes.
Glycated albumin reflects blood glucose levels over the past 2 to 3 weeks. This is a short time, so there is little benefit from such an analysis.
The term depends on the lifetime of the substrate. Hemoglobin lives for 120 days, so it reflects the blood sugar level for the last 2 to 3 months, and proteins in the blood live for about a month, therefore, it reflects the sugar level only for 2 to 3 weeks. This is not very convenient. And it was not so long ago invented. Therefore, no one yet knows exactly how much to trust the analysis for glycated albumin.
Glycated cholesterol
And this is generally a bike constructed using previous analyzes. Well, that is, scientists have no doubt that excess glucose in the blood can also be eaten into cholesterol, but this is all theory. Some research has been done on this topic, but they are terribly vague. So don't be confused by anyone. This glycated cholesterol has not been particularly dealt with, and there is nothing to scare people with it.
Diabetes and atherosclerosis
Indeed, people with diabetes are much more likely to have heart attacks with strokes. Remember, we have discussed with you many times heart risk? Well, that is, other things being equal, the same level of cholesterol in the blood may be an indication for urgent intervention, or you can still live peacefully and wait.
So if a person has diabetes, then his risk of getting a heart attack or stroke jumps up very much. Such a person should not be allowed to increase blood cholesterol. And not because cholesterol is glycosylated and becomes sticky. Nobody knows exactly what will happen with this atherosclerosis. It's just that people die more often against the background of diabetes mellitus.
It is rather a matter of general ill-being in the body of diabetics. Those atherosclerotic plaques that can suddenly burst and give us a heart attack, they live like little harmful organisms. They have their own small blood vessels, and different immune cells are constantly something inside such plaques. move and shift.
And against the background of diabetes mellitus, all this movement inside atherosclerotic plaques is disrupted. The plaques begin to hurt like tiny decrepit old women and can die by falling apart right inside the artery. This will cause thrombosis, heart attack, stroke and all that.
In short, sugar syrup mixed with butter will not float in your blood. Everything is more complicated there.
