Research, all articles

Abstract Background Animal and plant protein intakes have indicated opposite associations with cardiovascular mortality risk. Whether dietary proteins are associated with risk of heart failure (HF) is unclear. Thus, we examined the associations of proteins from different food sources with...

Abstract Objective To examine the associations between egg consumption and cardiovascular disease (CVD), ischaemic heart disease (IHD), major coronary events (MCE), haemorrhagic stroke as well as ischaemic stroke. Methods During 2004–2008, over 0.5 million adults aged 30–79 years were...

Abstract This article updates the latest guidance and research on the suitability of eggs as a good source of nutrition for particular population groups. This follows the publication of two important UK government reports: revised advice for vulnerable groups from the Food Standards Agency...

Summary Eggs are rich in nutrients and a source of essential fatty- and amino acids, and the food item with highest cholesterol content. Since the 1970s dietary recommendations have advised limiting egg intake to 2–4 a week for the healthy population, and in those diagnosed with...

Abstract Eggs are a source of cholesterol and choline and may impact plasma lipids and trimethylamine-N-oxide (TMAO) concentrations, which are biomarkers for cardiovascular disease (CVD) risk. Therefore, the effects of increasing egg intake (0, 1, 2, and 3 eggs/day) on these and other CVD...

Abstract Background: HDL function may be more important than HDL concentration in determining risk for cardiovascular disease. In addition, HDL is a carrier of carotenoids and antioxidant enzymes, which protect HDL and LDL particles against oxidation. Objective: The goal of this study was...

The research article recently published by Spence et al. [1] reported increased carotid plaque area in individuals consuming 3 or more eggs per week. Based on their findings, the authors suggested that persons at risk of cardiovascular diseases should avoid regular consumption of egg yolk...

Background In general populations, the effects of dietary cholesterol on blood cholesterol concentrations are modest. However, the relation is stronger in those with an ɛ4 allele in the apolipoprotein E gene (APOE). There is little information on the association between cholesterol intake...

Abstract Eggs are regarded as an economic and nutrient dense food, but they are also rich in cholesterol(1). Limiting egg consumption is recommended as a strategy for LDL-cholesterol reduction, a key risk factor for cardiovascular disease (CVD). However, recent evidence suggests the effect...

Abstract BACKGROUND: Some studies have found that egg consumption is associated with a higher risk of ischemic heart disease in patients with diabetes. Epidemiologic studies of egg consumption in relation to risk of heart failure (HF) and stroke types are scarce. OBJECTIVE: The aim of this...