TY - JOUR T1 - Hiperlipidemi ve Beslenme TT - Hyperlipidemia and Nutrition AU - Öngün Yılmaz, Hande PY - 2019 DA - January JF - Türkiye Sağlık Bilimleri ve Araştırmaları Dergisi PB - Ankara Yıldırım Beyazıt Üniversitesi WT - DergiPark SN - 2651-3005 SP - 72 EP - 82 VL - 1 IS - 2 LA - tr AB - Hiperlipidemi, serumdakolesterol ve/veya trigliserit düzeylerinin normal değerlerin üzerindeölçülmesi olarak tanımlanmaktadır. Genetik ve/veya çevresel nedenlerdenkaynaklanan hiperlipidemi, kardiyovasküler hastalıkların değiştirilebilir riskfaktörlerinin başında gelmektedir. Araştırmalar, beslenmenin lipid seviyeleriüzerinde belirgin bir etkisi olduğunu ve kardiyovasküler hastalık riskinidüşürmedeki önemini göstermektedir. Hiperlipidemilibireylere, birinci basamakta uygulanması gereken ilk yaklaşım; beslenmenindüzenlenmesi, ağırlık kontrolü ve fiziksel aktiviteyi kapsayan yaşam tarzıdeğişikliğidir. Diyetle alınan toplam yağ miktarı ve yağ asitleribileşimi kan lipid profilini etkilemektedir. Yüksek oranda doymuş yağ asitiiçeren bir diyetle serum kolesterol ve LDL kolesterol artarken, tekli doymamışyağ asitlerinin alımı ile HDL kolesterol düzeyleri yükselmektedir. LDLkolesterol düzeyinin düşürülmesi için toplam diyet yağının azaltılmasınınyanında, doymuş yağ asitleri yerine çoklu doymamış yağ asitleri tercihedilmelidir. Çoklu doymamış yağ asitlerinin iki ana grubundan birini oluşturanomega-3 yağ asitleri LDL kolesterol yapımını azaltarak kan trigliserit düzeyinidüşürmektedir. Günlük enerjinin %10’u çokludoymamış yağ asitlerinden, %15-20’si tekli doymamış yağ asitlerindenkarşılanmakta, doymuş yağ asitlerinden gelen oranının %7’inin altında olmasıönerilmektedir. Kardiyovasküler hastalıklar üzerine yararlı etkileri olduğubilinen diyet posasının günlük 20-30g tüketilmesi önerilmektedir. Sağlıklı birdiyet, sebze ve meyvelerden, tam tahıl ürünlerinden ve posa içeriği yüksek olanbesinlerden zengin olmalı, balık içermeli, doymuş yağ asitleri ile trans yağasitlerini çok düşük oranda içermelidir. KW - Hiperlipidemi KW - Beslenme KW - Diyet KW - Lipid Profili KW - Kolesterol N2 - Hyperlipidemiais defined as measuring serum cholesterol and/or triglyceride levels abovenormal values. Hyperlipidemia, is the leading changeable risk factors ofcardiovascular diseases, due to genetic and/or environmental causes. Researchshows that nutrition is a significant effect on lipid levels and is importantin lowering the risk of cardiovascular disease. The first approach for peoplewith hyperlipidemia in primary care is lifestyle modification which includesnutrition regulation, weight control, and physical activity. The total amountof fat consumed by the diet and the fatty acids composition affects the bloodlipid profile. While high saturated fatty acids containing diets increasingtotal and LDL cholesterol levels, monounsaturated fatty acids consumptionincrease HDL cholesterol levels. To reduce the LDL cholesterol levelspolyunsaturated fatty acids should be preferred instead of saturated fattyacids. Omega-3 fatty acids, reduce blood triglyceride levels by reducing theproduction of LDL cholesterol. 10% of the daily energy, that is set to sustainthe ideal body weight, should be met from polyunsaturated fatty acids, 15-20%from monounsaturated fatty acids and saturated fatty acids rate is suggested tobe less than 7%. Fibre, known to be beneficial for cardiovascular diseases, isrecommended to consume 20-30g per day. A healthy diet should be rich invegetables and fruits, whole grain products, high fiber foods, contain fish andvery low in saturated fatty acids and trans fatty acids. CR - 1. World Health Organization. (2014). Global status report on noncommunicable diseases 2014. 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