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Cholesterol / CVD

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


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.

2013 AHA/ACC Guideline on Lifestyle Management to Reduce Cardiovascular Risk

A Report of the American College of Cardiology/American Heart Association Task Force on Practice Guidelines Endorsed by the American Association of Cardiovascular and Pulmonary Rehabilitation, American Pharmacists Association, American Society for Nutrition, American Society for Preventive Cardiology, American Society of Hypertension, Association of Black Cardiologists, National Lipid Association, Preventive Cardiovascular Nurses Association, and WomenHeart: The National Coalition for Women With Heart Disease

US guideline may drop cholesterol limits but keep link between dietary saturated fats and trans fats and heart disease

BMJ 2015; 350 doi: (Published 18 February 2015) Cite this as: BMJ 2015;350:h835

A draft version of a document due out later this year may no longer warn consumers to limit their consumption of dietary cholesterol. The 2015 version of the Dietary Guidelines for Americans, which are revised every five years, have urged US consumers to limit cholesterol in their diet since the 1980s.

Effects of egg ingestion on endothelial function in adults with coronary artery disease: A randomized, controlled, crossover trial


Prevailing recommendations call for restricting intake of dietary cholesterol and eggs for those at risk of heart disease, despite accumulating evidence challenging this association. Our prior studies showed no short-term adverse effects of daily egg intake on cardiac risk factors in at-risk adults.


We conducted this study to determine effects of daily egg consumption in adults with established coronary artery disease (CAD).

Diets Higher in Protein Predict Lower High Blood Pressure Risk in Framingham Offspring Study Adults


Short-term clinical trials suggest that dietary protein lowers blood pressure (BP); however, long-term effects of total, animal, and plant proteins are less clear. Our goal was to evaluate effects of these dietary proteins on mean systolic BP (SBP) and diastolic BP (DBP) and incident high BP (HBP) risk among middle-aged adults in the Framingham Offspring Study.

Dietary cholesterol, heart disease risk and cognitive dissonance

In the 1960s, the thesis that dietary cholesterol contributes to blood cholesterol and heart disease risk was a rational conclusion based on the available science at that time. Fifty years later the research evidence no longer supports this hypothesis yet changing the dietary recommendation to limit dietary cholesterol has been a slow and at times contentious process.

C - reactive protein (CRP) levels are not affected in participants consuming the equivalent of 2 and 4 egg yolks/day while on cholesterol-lowering medication

Increased risk of cardiovascular disease events with elevated levels of C-reactive protein (CRP) has been reported. While there are reports that increased serum levels of cholesterol and CRP are associated, it is not known if the actual intake of dietary cholesterol affects CRP levels.

Older adults > 60 years of age and taking cholesterol lowering medications for at least 3 months are being recruited into the study.

Consumption of menus containing the equivalent of two and four egg yolks in older adults on cholesterol lowering medication is associated with significant changes in serum lutein

Lutein and zeaxanthin are carotenoids which are deposited in the macula and protect against Age Related Macular Degeneration.