What dietary factor contributes to the risk of coronary artery disease?

Elevated blood levels of cholesterol and triglycerides significantly contribute to the risk of coronary artery disease. High levels of low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol, can lead to the buildup of fatty deposits in the arteries, which narrows the vessels and increases the likelihood of heart-related issues. Similarly, elevated triglycerides, which are a type of fat found in the blood, can also be associated with inflammation and a higher risk of cardiovascular diseases. This combination of elevated cholesterol and triglycerides plays a crucial role in the development of atherosclerosis, a condition characterized by the hardening and narrowing of arteries due to plaque buildup. Therefore, managing these blood lipid levels through diet and lifestyle changes is essential in reducing the risk for coronary artery disease.