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Cholesterol / CVD
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 to determine the impact of consuming 0–3 eggs/d on LDL and HDL particle size, HDL function, and plasma antioxidants in a young, healthy population.
The research article recently published by Spence et al.  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. The article also discussed the effects of smoking on cardiovascular health. In the public media, the study gained immediate publicity worldwide, and the results were taken even as evidence for consumption of eggs being equally dangerous with smoking to one's cardiovascular health .
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 and the risk of coronary artery disease (CAD) among those with the ApoE4 phenotype.
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.
The aim of this study was to examine whether egg consumption is associated with incidence of HF, myocardial infarction (MI), or stroke types.