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Cholesterol / CVD

Egg consumption and risk of heart failure, myocardial infarction, and stroke: results from 2 prospective cohorts.

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 study was to examine whether egg consumption is associated with incidence of HF, myocardial infarction (MI), or stroke types.

Dietary cholesterol and cardiovascular disease: a systematic review and meta-analysis

Background:

Dietary cholesterol has been suggested to increase the risk of cardiovascular disease (CVD), which has led to US recommendations to reduce cholesterol intake.

Objective:

The authors examine the effects of dietary cholesterol on CVD risk in healthy adults by using systematic review and meta-analysis.

Differing Statistical Approaches Affect the Relation between Egg Consumption, Adiposity, and Cardiovascular Risk Factors in Adults

Nicklas TA, O'Neil CE, Fulgoni, VL, J Nutr. 2015 Jan;145(1):170S-6S. doi: 10.3945/jn.114.194068. Epub 2014 Dec 3. http://www.ncbi.nlm.nih.gov/pubmed/25527676

Abstract

Background: Associations between food patterns and adiposity are poorly understood.

Objective: Two statistical approaches were used to examine the potential association between egg consumption and adiposity.

Dietary protein intake and coronary heart disease in a large community based cohort: results from the Atherosclerosis Risk in Communities (ARIC) Study

Abstract

Background

Prospective data examining the relationship between dietary protein intake and incident coronary heart disease (CHD) are inconclusive. Most evidence is derived from homogenous populations such as health professionals. Large community-based analyses in more diverse samples are lacking.

The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) study—a 3-mo randomized controlled trial

Background

Previously published research that examined the effects of high egg consumption in people with type 2 diabetes (T2D) produced conflicting results leading to recommendations to limit egg intake. However, people with T2D may benefit from egg consumption because eggs are a nutritious and convenient way of improving protein and micronutrient contents of the diet, which have importance for satiety and weight management.

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