Attention, chocolate lovers: You may not be able to help yourselves. Swiss and British scientists have linked the widespread love of chocolate to a chemical "signature" that may be programmed into our metabolic systems.
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A low HDL level less than 40 milligrams per deciliter, or mg/dL. Low HDL increases a person's risk for coronary heart disease. A high HDL is 60 mg/dL or above. High HDL lowers the risk of CHD.