It simply means that you have less cholesterol in your body, so there is less cholesterol leaving
HDL is the "good" form of cholesterol that is leaving the body. The following figures, from the Framingham Heart Study, show for various groups how much of the total cholesterol is in the HDL form. Triglyceride levels above 150 mg/dl (1.7 mmol/l) are considered high and add to your risk of heart problems. This means that not enough of the cholesterol in your body is leaving. For most North Americans, only about 20 percent of their total cholesterol is HDL. If your total cholesterol level is 150 mg per deciliter (3.9 mmol per liter) or below; your risk of heart problems is extremely low: Your goal should be to have your blood cholesterol level in this range, not at the arbitrary levels set by government authorities (e.g., 200 mg/dl or 5.2 mmol/l), which offer no protection at all. Most other countries use a different unit, millimoles per liter, which is listed in parentheses. U.S. authorities measure cholesterol levels in milligrams per deciliter. Here is a thumbnail guide to interpreting the results. Doctors will first check your total cholesterol level-that is, the combined amount of all the different types of cholesterol in your blood. Sugars, including natural fruit sugars, can raise triglycerides. Exercise and losing weight also lower triglycerides.
Ideally the HDL level should be about one-third of the total. If your total cholesterol is higher than 150, your doctor will check how much of your cholesterol is in the form of high-density lipoprotein (HDL). The fraction of your total cholesterol that is in the HD L form is likely to improve. Low-fat diets generally reduce triglycerides along with cholesterol levels, and beans, other legumes, and garlic have a special triglyceride-lowering effect. Foods can help you lower them. At high levels, they increase the risk of heart problems. Triglycerides are special fat molecules that are built in your liver and travel in your bloodstream. The HDL in your blood is considered "good" only because it is leaving your body.
Cholesterol in foods is always a disadvantage. There is no "good" cholesterol in foods. After six to eight weeks, a cholesterol test will show whether you are improving.
Do not assume that your problem is genetic, however, until you have tested yourself by following a diet that avoids animal products completely and keeps vegetable oils to a bare minimum. If you are in this group, the best diet in the world will not overpower your liver's tendency to make cholesterol. Between 5 and 10 percent of people with high cholesterol levels can blame the problem on genetics. If you have followed a perfect vegetarian diet, have been generous with beans, vegetables, and grains, have been vigilant about hidden fats in pastries and snack foods, and still have a high cholesterol level, you are no doubt wondering if you should take additional steps.
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