Association of Dietary Factors in Hyperlipidemia - A Review

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Journal of Ayurveda Medical Sciences J,2016,1,2,51-54.
Published:October 2016
Type:Review Article
Author(s) affiliations:

Chaudhari Swapnil Y,1* Galib R,2 Prajapati Pradeep K3

1Assistant Professor, Dept of Rasashastra and Bhaishajya Kalpana, IPGT & RA, Gujarat Ayurved University, Jamnagar, India 361008.

2Associate Professor, 3Professor and Head, Dept of Rasashastra and Bhaishajya Kalpana, All India Institute of Ayurveda, New Delhi, India 110076.


Hyperlipidemia is characterized by an elevation of lipid profile and/or lipoproteins in the serum or blood. Raised cholesterol is one of important influencing factor in majority of cardiovascular diseases. Diet has huge impact on this condition and certain dietary factors and hyperlipidemia are directly proportionate. Epidemiological studies carried out throughout world revealed this association. Some studies specify considerable geographic variations in the incidences of hyperlipidemia. However the variations in hyperlipidemia incidences at different populations might be due to their dietary variations. Higher intakes of carbohydrates possibly increase the risk of hyperlipidemia. Green tea has found significant action on increasing level of high density lipoprotein together with a decreasing low and very low lipoprotein cholesterols. Current attempt has been made to establish an association between dietary factors and the manifestation of hyperlipidemia These studies were limited to a few in numbers and results obtained can be considered as lead for further well stratified studies to confirm the findings as well as to bring into light certain new facts about the relation between dietary factors and hyperlipidemia.