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危险因素血脂、血压和碳水化物耐量,前瞻性地显著影响动脉粥样硬化形成和发展。脂质-脂蛋白分数:据认为,富含胆固醇的低密度脂蛋白(LDL,β脂蛋白)、富含甘油三酯的极低密度脂蛋白(VLDL,前β脂蛋白),与冠心病发病率有关。但流行病学调查结果倾向于认为甘油三脂并不重要,因为多变数分析说明VLDL或甘油三酯增加无独立作用。现已证明,血清总胆固醇有两条去路:结合于LDL者具有致粥样硬化作用;结合于HDL的胆固醇则被清除出组织。这反映LDL胆固醇与冠心病有关:不论血清胆固醇值如何,LDL胆固醇愈高、HDL胆固醇愈低,冠心病危险也就愈大。血压:血压增高可加速粥样硬化形成,收缩
Risk factors Blood lipids, blood pressure and carbohydrate tolerance, prospectively significantly affect atherosclerosis formation and development. Lipid-Lipoprotein Score: Cholesterol-rich low-density lipoproteins (LDL, beta lipoprotein), triglyceride-rich very low density lipoprotein (VLDL, prebeta beta lipoprotein), and coronary heart disease Rate related. However, epidemiological findings tend to suggest that triglycerides are not important because multivariate analysis showed no independent effects of increased VLDL or triglycerides. It has been demonstrated that serum total cholesterol has two pathways: binding to LDL has a role in causing atherosclerosis; cholesterol bound to HDL is cleared of tissue. This reflects LDL cholesterol and coronary heart disease: regardless of serum cholesterol value, the higher the LDL cholesterol, the lower the HDL cholesterol, the greater the risk of coronary heart disease. Blood pressure: high blood pressure can accelerate the formation of atherosclerosis, contractions