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Cholesterol / CVD
Dietary guidelines for the prevention of coronary heart disease (CHD) have restricted the intake of foods rich in dietary cholesterol, on the grounds that the dietary cholesterol will increase blood cholesterol. In the case of shellfish, this recommendation may limit the intake of a valuable dietary source of long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA). The objective of this study was to undertake a dietary intervention to determine the effects of cold water prawns on plasma lipids and lipoproteins.
Limiting consumption of eggs, which are high in cholesterol, is generally recommended to reduce risk of cardiovascular disease. However, recent evidence suggests that dietary cholesterol has limited influence on serum cholesterol or cardiac risk.
To assess the effects of egg consumption on endothelial function and serum lipids in hyperlipidemic adults.
To evaluate the relationship between egg consumption and CHD and stroke mortality using the Third National Health and Nutrition Examination Survey 1988-1994 (NHANES III) and follow-up survey.
A cross-sectional survey using a stratified, multi-stage probability sample was analysed, adjusting for survey design. Egg consumption was obtained from the FFQ and separated into categories of egg intake. Hazard ratios (HR) were calculated for CHD and stroke mortality using multivariate Cox regression models.
Dietary cholesterol comes exclusively from animal sources, thus it is naturally present in our diet and tissues. It is an important component of cell membranes and a precursor of bile acids, steroid hormones and vitamin D. Contrary to phytosterols (originated from plants), cholesterol is synthesised in the human body in order to maintain a stable pool when dietary intake is low.
Egg consumption has been associated with the risk of cardiovascular diseases (CVDs), but evidence isscarce and inconsistent. Our aim was to examine the association between egg consumption and incidence of CVD in aprospective dynamic Mediterranean cohort of 14 185 university graduates.
Dietary protein intake may help to manage blood pressure (BP) and prevent complications associated with elevated BP.
The objective of this study was to determine whether 4 wk of increased protein intake (∼25% compared with ∼15% of energy intake that isoenergetically replaces carbohydrate intake) lowers office and daytime BP compared with increased carbohydrate intake.
We investigated if daily egg feeding, along with carbohydrate restriction, would alter lipoprotein metabolism and influence atherogenic lipoprotein profiles and insulin resistance in men and women with metabolic syndrome (MetS).
We assessed the relationship between egg consumption and coronary atherosclerotic burden. We found that in patients undergoing coronary angiography the consumption of more than one egg a week was associated with lower coronary atherosclerotic burden. This findings suggest that moderate consumption of eggs may not have a substantial overall impact in the risk of coronary artery disease.