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Cholesterol / CVD

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.

Egg intake and cardiovascular risk factors in adolescents: role of physical activity. The Helena study

Introduction
Cardiovascular diseases (CVDs) represent the main cause of morbi-mortality in western countries. Serum cholesterol levels have been related to cardiovascular disease (CVD). Egg intake has been indirectly related to the risk of developing CVD because of its high cholesterol content.
 
Objective
The aim of the present study was to examine the association between egg intake and CVD risk factors in adolescents, assessing the possible influence of physical activity.
 
Methods

Effect of dietary cholesterol on plasma cholesterol concentration in subjects following reduced fat, high fibre diet

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.

Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies

Objective
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.

Design
Meta-analysis of metabolic ward studies of solid food diets in healthy volunteers.

Subjects
395 dietary experiments (median duration 1 month) among 129 groups of individuals.

A prospective study of egg consumption and risk of cardiovascular disease in men and women

Context 
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.

Objective
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).

Nutritional effect of including egg yolk in the weaning diet of breast-fed and formula-fed infants: a randomized controlled trial

Background
Egg yolks can be a source of docosahexaenoic acid (DHA) and iron but are often associated with adverse consequences on plasma cholesterol.

Objective
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.

Dietary cholesterol, eggs and coronary heart disease risk in perspective

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.

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