u/FactExpensive6919

Hi everyone,

I recently got my lipid panel back and I’m pretty concerned:

• Total cholesterol: 381 mg/dL
• LDL-C: 307 mg/dL
• HDL-C: 57 mg/dL
• Triglycerides: 84 mg/dL
• Non-HDL-C: 324 mg/dL

I’m 20 years old, and my triglycerides/HDL seem normal, but the LDL is extremely high. I also have family history: my maternal grandfather had issues, first heart attack around 42, and passed at 65.

I’ve already messaged my doctor, but I’m wondering if these numbers look like possible familial hypercholesterolemia. Has anyone here had LDL this high at a young age? What follow-up tests should I ask for — ApoB, Lp(a), genetic testing, CAC later on, etc.?

Also wondering what diet changes actually helped people with very high LDL, especially around saturated fat, dairy, eggs, and cholesterol.

Any advice or personal experience would be appreciated.

Hey r/icecreamery! I’m looking to buy a 3-A approved vat pasteurizer for use in my ice cream business I’m starting up! If you or anyone has one for sale please let me know!

I’m located in Los Angeles, CA but we can ship it with business discount shipping or I can come pick it up! Thanks for reading!

Hey all- small company getting into ice cream in the Los Angeles area. We're trying to find a co-packer / private label producer who can make us a custom base with organic milk, cream, and egg yolks (French/custard style) that we'd flavor in-house.

Has anyone done this before or worked with someone you'd recommend? Any leads appreciated - thanks!

Hey all- small company getting into ice cream. We're trying to find a co-packer / private label producer who can make us a custom base with organic milk, cream, and egg yolks (French/custard style) that we'd flavor in-house.

Has anyone done this before or worked with someone you'd recommend? Any leads appreciated - thanks!