Cholesterol / CVD

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...

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 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...

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 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...