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An End to the Relationship Between Eggs and Cholesterol?

August 5th, 2011 Posted in Eating healthy, post weight loss surgery tips, Post WLS tips, Protein and calories, weight loss plan

            Cardiovascular disease (CVD) remains the leading cause of death in the United States, however one of the age-old dietary recommendations of reducing egg consumption to help control cholesterol is getting a closer look.  One large egg contains 186 mg of cholesterol making it one of the most concentrated sources of cholesterol in the diet and therefore by default landed itself on the list of foods to consume less often.  

 

            However, new evidence overwhelmingly suggests that there is no increased risk of coronary heart disease (CHD) with egg consumption for healthy adults.  Beyond providing a high-quality protein, eggs are the single most concentrated source of choline, a biomarker for cardiovascular health.  They are also a good source of the carotenoids lutein and zeaxanthin, both of which are important nutrients for eye health.  There does remain some evidence, however, of a greater CHD risk of egg consumption in individuals with diabetes or the 15 -30% of the population identified as “hyper responders” whom are genetically predisposed to be affected substantially by even small amounts of dietary cholesterol. 

 

            It is true that eggs provide 35% of the cholesterol in American diet, however unlike other cholesterol containing animal products, eggs along with shellfish, are not major sources of saturated fat.   While eggs seem to be moving off the list of foods to be consumed less often one thing is for certain; they leave behind their breakfast companion – bacon.

 

By: Alisha Gillespie MS RD

 

Webb D.  Eggs and CVD – Evidence indicates they do not raise risk in most healthy people.   Today’s Dietitian.  2011;13(6);40. 

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