Campesterol is a critical marker on the Boston Heart Cholesterol Balance® test, providing valuable insights into cholesterol absorption. As a plant sterol, campesterol is absorbed into intestinal cells and serves as an excellent indicator of how much cholesterol is being absorbed from the diet. Elevated levels of campesterol in the bloodstream suggest increased cholesterol absorption, which can influence the effectiveness of certain cholesterol-lowering treatments. By measuring campesterol, alongside other markers like lathosterol and beta-sitosterol, the Boston Heart Cholesterol Balance® test offers a comprehensive assessment of a patient's cholesterol metabolism, enabling healthcare providers to tailor treatment strategies more effectively to manage and reduce cardiovascular disease risk.

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If your levels are moderately elevated:

Moderately elevated levels of campesterol indicate an increased absorption of cholesterol from dietary sources. This can suggest that the body is taking in more cholesterol than it is producing internally. Elevated campesterol levels are significant because they can impact the effectiveness of cholesterol-lowering medications, such as statins, which primarily reduce cholesterol production rather than absorption. In such cases, alternative or additional treatments, like ezetimibe, which specifically targets cholesterol absorption, may be considered. Monitoring campesterol levels provides valuable information for tailoring patient treatment plans to more effectively manage cholesterol levels and reduce the risk of cardiovascular disease.

When people worry about eating undercooked chicken, they usually focus on getting sick from salmonella bacteria. But another common type of bacteria called campylobacter can also make you ill if you eat poultry that isn’t fully cooked.

Most Campylobacter infections in industrialized countries are caused by C. jejuni, C. coli, and C. lari with an estimated 1.5 million cases of foodborne illness due to Campylobacter per year in the US. Campylobacter spp. are responsible for approximately 15% of hospitalizations resulting from foodborne infections.

Generally, campylobacteriosis presents as one to three days of fever, vomiting, and headaches followed by three to seven days of watery or bloody diarrhea and may include abdominal pain, cramping, nausea, headache, and/ or muscle pain within 2-5 days of infection.

Contaminated water, pets, food, unpasteurized milk and undercooked poultry, are sources of infection. Use of antibiotics is controversial but may benefit children whom have had symptoms for less than 7 days, and immunocompromised individuals.

C. jejuni is a gram-negative bacterium that causes severe gastroenteritis. Due to C. jejuni’s ability to produce lipoligosaccharides, the bacteria are able to invade intestinal epithelial cells. Beyond the gut wall, C. jejuni has been implicated in disorders such as arthritis and Guillain-Barré syndrome. The severity of these disorders makes C. jejuni an important environmental trigger to assess while working up certain autoimmune patients.