Benders'dictionary of nutrition and food technology

247of non-starch polysaccharides, which increase the excretion ofcholesterol and its metabolites (the bile salts) in the faeces.In severe cases, drugs (hmg coa reductase inhibitors) may begiven to inhibit the synthesis of cholesterol in the body, or ionexchangeresins may be fed, to increase the excretion of bilesalts. Familial hypercholesterolaemia is a genetic disease inwhich affected individuals have extremely high blood concentrationsof cholesterol, frequently dying from ischaemic heartdisease in early adulthood; treatment is as for other forms ofhypercholesterolaemia, but more rigorous.See also lipoproteins, plasma.hyperfiltration See osmosis, reverse.hyperglycaemia High blood glucose (normal is 3.5–5.5 mmol/L),caused by a failure of the normal hormonal mechanisms of bloodglucose control.See also diabetes; glucose tolerance; insulin.hyperinsulinaemia (hyperinsulinism) Excessive secretion ofinsulin, either as a result of an insulinoma, or due to hyperglycaemiaresulting from insulin resistance.hyperkalaemia Excessively high blood concentration ofpotassium.hyperkinetic syndrome (hyperkinesis) Mental disorder of children,characterised by excessive activity and impaired attentionand learning ability. Has been attributed to adverse reactionsto food additives, but there is little evidence.hyperlipidaemia (hyperlipoproteinaemia) A variety of conditionsin which there are increased concentrations of lipids inplasma, phospholipids, triglycerides, free and esterified cholesterolor free fatty acids.See also hypercholesterolaemia; lipoproteins, plasma.hyperoxaluria genetic disease leading to excessive formation ofoxalic acid, which causes the formation of kidney stones. Treatmentincludes a diet low in those fruits and vegetables that aresources of oxalic acid and in some cases supplements of vitaminb 6 some 50–100 times greater than normal requirements.hyperphosphataemia Excessively high blood concentration ofphosphate.hypersalivation Excessive flow of saliva.hypertension High blood pressure; a risk factor for ischaemicheart disease, stroke and kidney disease. May be due to increasedsensitivity to salt (correctly, sensitivity to sodium), and treatedby restriction of salt intake, together with drugs; increased intakeof fruits and vegetables (as a safe source of potassium) isrecommended.See also salt-free diets.