One hundred and sixty eight subjects participated in a randomised crossover study to determine whether halving or doubling the present dietary cholesterol intake from eggs had any influence on blood cholesterol concentration in people following current dietary recommendations.
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Cholesterol / CVD
Quantitative relations between dietary fat and cholesterol and plasma lipid concentrations have been the subject of much study and controversy during the past 40 years. Previous meta-analyses have focused on the most tightly controlled, highest-quality experiments.
To determine the quantitative importance of dietary fatty acids and dietary cholesterol to blood concentrations of total, low density lipoprotein and high density lipoprotein cholesterol.
Meta-analysis of metabolic ward studies of solid food diets in healthy volunteers.
395 dietary experiments (median duration 1 month) among 129 groups of individuals.
Reduction in egg consumption has been widely recommended to lower blood cholesterol levels and prevent coronary heart disease (CHD). Epidemiology studies on egg consumption and risk of CHD are sparse.
To examine the association between egg consumption and risk of CHD and stroke in men and women.
Design and Setting
Two prospective cohort studies, the Health Professionals Follow-up Study (1986-1994) and the Nurses’ Health Study (1980 — 1994).
A conference was organised by the Royal Society of Medicine Forum on Food and Health in July 2000, chaired by Professor Gilbert Thompson (Emeritus Professor of Clinical Lipidology, Imperial College, London).
The conference was held in order to focus on and to help resolve issues surrounding cholesterol intake and dietary recommendations.
Egg yolks can be a source of docosahexaenoic acid (DHA) and iron but are often associated with adverse consequences on plasma cholesterol.
Our goal was to investigate the effect of consumption of 4 egg yolks/wk on infant DHA status and hemoglobin, ferritin, and plasma cholesterol concentrations. Secondary outcomes included plasma iron, transferrin, and transferrin saturation.
The idea that dietary cholesterol increases risk of coronary heart disease (CHD) by turning into blood cholesterol is compelling in much the same way that fish oil improves arthritis by lubricating our joints! Dietary cholesterol, chiefly in the form of eggs, has long been outlawed as a causative agent in CHD through its association with serum cholesterol.
Lutein and zeaxanthin accumulate in the macular pigment of the retina, and are associated with a reduced incidence of macular degeneration.
The objective of the study was to investigate the effect of consuming 1 egg/d for 5-wk on the serum concentrations of lutein, zeaxanthin, lipids and lipoprotein cholesterol in individuals greater than 60 y of age.
Carbohydrate restricted diets (CRD) have been shown to significantly decrease body fat and trunk fat and to decrease inflammatory cytokines. The purpose of this study was to evaluate the inclusion of eggs in a CRD on plasma anthropometrics, blood pressure, body composition and selected inflammatory markers in overweight/obese men (BMI = 25-37 kg/m2) aged 40-70 y undergoing a weight loss intervention.
The American Heart Association (AHA) and the National Cholesterol Education Program (NCEP) recommend restricting egg consumption based on the hypothesis that egg intake will result in an increase in blood cholesterol levels, which, in turn, is associated with increased cardiovascular disease (CVD) risks.
However, several studies have shown that dietary cholesterol from eggs has little, if any, effect on plasma cholesterol or the risk for heart diseases after adjustment for other potential risk factors.