High BP, Blood Sugar 111, High Cholesterol?
I'm a 36 yr old male. BP is 120/100. Blood sugar is 111. Total chol is 205 with HDL of 46 and LDL of 133. Ratio is 4.5. MCH is also elevated at 33.9. Doc says I need to go and see him. Should I be worried something like my health?
Answers: You have got Hypertension Stage 2. (Diastolic blood pressure is highly high). LDL should be less than 100 mg/dL. Your doctor may prescribe statin drugs to lower LDL.
Please also check the function of your kidney (serum creatinine & albuminuria), heart and retina. Source(s): http://en.wikipedia.org/wiki/Mean_corpus...
Your blood sugar is a little high. It depends on when you took it. Normal fast blood sugar is 70 to 99 mg/L. So, if your fasting blood sugar was 111, then you are what is call "pre-diabetic".
Your cholesterol is pretty good. The recommended level for total cholestrol is 200 or under.LDL should not exceed 100 and HDL should be between 40 and 60. So, your HDL is fine. Your LDL is 33% too glorious.
You need to change both your diet and exercise patterns. For diet, skipall read meat, adjectives fried foods, all white foods. This will get both your cholestrol and your sugar count down. Eat salmon ---a lot. The omega-3 fatty acids will lower your LDL and boost your HDL even higher.
Avoid adjectives salt. It raises your blood pressure. Eat foods high surrounded by potassium --beans, half a banana a day. For exercise, just saunter 40 to 45 minutes a day at a moderate pace and do at least 50 cruches and 25 push-ups a light of day. That really is enough to see great health benefits. Source(s): http://www.collectivewizdom.com/FoodsTha...
The sugar is a bit high, was it fasting blood? you are inside the range for MCH.
the BP reading of 120 is great over the 100 is a little high it may be because you are easily upset and active. The BP readings generally fluctuates.
Failure to protract blood glucose in the normal range lead to conditions of persistently high (hyperglycemia) or low (hypoglycemia) blood sugar. Diabetes mellitus, characterized by persistent hyperglycemia from any of several cause, is the most prominent disease related to failure of blood sugar regulation.
1 Normal values
3 Glucose measurement
3.1 Sample type
3.2 Measurement techniques
3.3 Blood glucose laboratory test
3.4 Clinical correlation
4 Health effects
5 Low blood sugar
6 Converting glucose units
7 Comparative content
8 Etymology and use of term
10 See also
 Normal values
Despite widely variable intervals between meal or the occasional consumption of meals with a substantial carbohydrate load, human blood glucose level normally remain within a remarkably narrow breadth. In most humans this varies from about 80 mg/dl to perhaps 110 mg/dl (3.9 to 6.0 mmol/litre) except shortly after consumption when the blood glucose level rises temporarily (up to maybe 140 mg/dl or a bit more in non-diabetics).
It is usually a surprise to realize how little glucose is in fact maintained in the blood and body fluids. The control mechanism works on extraordinarily small quantities. In a healthy adult mannish of 75 kg (165.35 lb) with a blood volume of 5 litres (1.32 gal), a blood glucose level of 100 mg/dl or 5.5 mmol/l corresponds to about 5 g (0.2 oz or 0.002 gal, 1/500 of the total) of glucose within the blood and approximately 45 g (1 ounces) in the total body water (which obviously includes more than merely blood and will be usually more or less 60% of the total body weight in men). A more familiar comparison may assist 5 grams of glucose is about equivalent to a commercial sugar packet (as provided in many restaurants beside coffee or tea).
main article: blood sugar regulation
The homeostatic mechanism which keeps the blood efficacy of glucose in a remarkably narrow range is composed of several interacting systems, of which hormone regulation is the most esteemed.
There are two types of mutually antagonistic metabolic hormones affecting blood glucose levels:
catabolic hormones (such as glucagon, growth hormone, catecholamines, thyroxine and somatostatin), which increase blood glucose
and one anabolic hormone (insulin), which decreases blood glucose.
 Glucose measurement
 Sample type
Glucose can be measured surrounded by whole blood, serum (ie, plasma). Historically, blood glucose values were given in lingo of whole blood, but most laboratories now measure and report the serum glucose level. Because RBC (erythrocytes) have a higher concentration of protein (eg, hemoglobin) than serum, serum has a high water content and consequently more dissolved glucose than does whole blood. To convert from whole-blood glucose, multiplication by 1.15 has be shown to generally give the serum/plasma level.
Collection of blood contained by clot tubes for serum chemistry analysis permits the metabolism of glucose in the sample by blood cell until separated by centrifugation. Red blood cells, for instance, do not require insulin to intake glucose from the blood. Higher than normal amounts of white or red blood cell counts can lead to excessive glycolysis within the sample with substantial reduction of glucose height if the sample is not processed quickly. Ambient temperature at which the blood token is kept prior to centrifuging and separation of Plasma/Serum also affects glucose levels. At refrigerator temperatures, glucose remains relatively stable for several hours in a blood token. At room temperature (25 C), a loss of 1 to 2% of total glucose per hour should be expected in whole blood sample. Loss of glucose under these conditions can be prevented by using Fluoride tubes (ie, gray-top) since fluoride inhibits glycolysis. However, these should only be used when blood will be transported from one hospital laboratory to another for glucose measurement. Red-top serum separator tubes also preserve glucose surrounded by samples after being centrifuged isolating the serum