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Haward R, Chacko J, Konjeti S, Metri GR, Binoy BK, Haward R, Raju S. Debunking the Myth: Eggs and Heart Disease. Cureus 2024; 16:e59952. [PMID: 38854339 PMCID: PMC11161868 DOI: 10.7759/cureus.59952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/09/2024] [Indexed: 06/11/2024] Open
Abstract
Eggs, which are often considered a complete food, have recently been scrutinized by the media as a potential cause of cardiovascular disease. However, the media hasn't shown the same enthusiasm for processed foods high in fructose, the consumption of refined cooking oil, seed oils, and carbohydrate-rich meals, the connection between these factors and metabolic diseases, or the potential long-term impacts on population comorbidities, as they have for criticizing egg yolks as a cause for cardiovascular disease in recent times. This review investigates the relationship between eggs and lipid levels, glucose levels, atherosclerosis, and antioxidant properties, as well as comparing them to cholesterol-free egg controls. We conducted the review in response to a recent trend of discarding nutritious and energy-rich egg yolks due to the belief propagated by the media that removing egg yolks from a normal diet is cardioprotective after the media started to blame egg yolks as the cause of the recent surge in heart attacks. However, the media fails to highlight the fact that eggs have been an integral part of the human diet since the domestication of hens. On the other hand, recent additions to the human diet a few decades ago, such as fructose-rich breakfast cereals, coffee beverages with sugar levels comparable to candy bars, protein supplements for diabetics that are notorious for raising blood glucose levels, and the heightened consumption of seed oil, which causes inflammation, have been responsible for the surge in cardiovascular events in recent times. Social media platforms often showcase visually appealing junk food products and sugary beverages as a sign of wealth, promoting unhealthy processed food and ultimately causing a decline in an individual's lifespan and overall health.
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Affiliation(s)
- Raymond Haward
- Internal Medicine, Vydehi Institute of Medical Sciences and Research Centre, Bangalore, IND
| | - Joshua Chacko
- Internal Medicine, Father Muller Medical College, Mangalore, IND
| | - Sonal Konjeti
- General Practice, Jawaharlal Nehru Medical College, Hyderabad, IND
| | - Gurukiran R Metri
- Internal Medicine, Bangalore Medical College and Research Institute (BMCRI), Bangalore, IND
| | - Bezalel K Binoy
- Internal Medicine, Father Muller Medical College, Mangalore, IND
| | - Rachel Haward
- Internal Medicine, KVG Medical College & Hospital, Sullia, IND
| | - Sony Raju
- Emergency Medicine, Holy Family Hospital, Thodupuzha, IND
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2
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Mohseni GK, Mohammadi S, Aghakhaninejad Z, Tajadod S, Abbasi K, Askarpour SA, Salimi Z, Shafaei Kachaei H, Rajabi Harsini A, Alami F, Bagheri SE, Mosavi Jarrahi SA, Gohari A, Khoshdooz S, Doaei S, Kooshki A, Gholamalizadeh M. Egg consumption and risk of cardiovascular disease: a PERSIAN cohort-based study. BMC Cardiovasc Disord 2023; 23:588. [PMID: 38036988 PMCID: PMC10688106 DOI: 10.1186/s12872-023-03621-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 11/17/2023] [Indexed: 12/02/2023] Open
Abstract
BACKGROUND Cardiovascular diseases (CVDs) are one of the main causes of death worldwide. Data on the effect of eggs consumption on the risk of CVDs are still unreliable. Therefore, this study aimed to investigate the association between CVDs and the consumption of eggs. METHODS In this case-control study, the required data were extracted from the Prospective Epidemiologic Research Studies in Iran (PERSIAN) cohort in Sabzevar, Iran. A total of 4241 adults participated including 1535 patients with CVDs as the case group and 2706 healthy people as controls. Egg consumption was assessed using a valid food frequency questionnaire (FFQ). RESULTS A significant association was observed between eggs consumption and stroke after adjustment for physical activity, body mass index (BMI), smoking, systolic blood pressure (SBP), diastolic blood pressure (DBP), using alcohol, lipid profile, diabetes, and the intake of energy, lipid, protein, carbohydrate, and cholestrol (OR:1.007, 95% CI:1.001-1.013, P = 0.03). No association was found between egg consumption with hypertension, cardiac ischemia, and myocardial infarction. CONCLUSIONS There was a significant association between the consumption of eggs and stroke. However, more studies are needed to examine the effect of eggs on CVDs.
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Affiliation(s)
- Golsa Khalatbari Mohseni
- Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Saeideh Mohammadi
- Department of Nutrition, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Zohreh Aghakhaninejad
- Department of Nutrition and Biochemistry, School of Health, Kerman University of Medical Sciences, Kerman, Iran
| | - Shirin Tajadod
- Department of Nutrition, School of Public Health, International Campus, Iran University of Medical Sciences, Tehran, Iran
| | - Khadijeh Abbasi
- Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan, Iran
| | - Seyed Ali Askarpour
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Zahra Salimi
- Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Hanieh Shafaei Kachaei
- Student Research Committee, School of Nursing and Midwifery, Guilan University of Medical Sciences, Rasht, Iran
| | - Asma Rajabi Harsini
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran university of medical sciences, Tehran, Iran
| | - Farkhondeh Alami
- Student Research Committee, Department of Nutrition, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | | | | | - Ali Gohari
- Cellular and Molecular Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran
| | - Sara Khoshdooz
- Faculty of Medicine, Guilan University of Medical Science, Rasht, Iran
| | - Saeid Doaei
- Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Akram Kooshki
- Non-Communicable Diseases Research Center, Department of Nutrition & Biochemistry, Faculty of Medicine, Sabzevar University of Medical Sciences, Sabzevar, Iran.
| | - Maryam Gholamalizadeh
- Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Voica C, Cristea G, Iordache AM, Roba C, Curean V. Elemental Profile in Chicken Egg Components and Associated Human Health Risk Assessment. TOXICS 2023; 11:900. [PMID: 37999552 PMCID: PMC10675580 DOI: 10.3390/toxics11110900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/28/2023] [Accepted: 11/01/2023] [Indexed: 11/25/2023]
Abstract
Egg is a food product of high nutritional quality, extensively consumed worldwide. The objectives of this study were the determination of the elemental profile in eggs (egg white, yolk, and eggshell), the estimation of the non-carcinogenic health risk associated with the presence of heavy metals in investigated egg samples, and the development of statistical models to identify the best predictors for the differentiation of egg components. The assessments were carried out in a total set of 210 samples, comprising home-produced and commercial eggs, using inductively coupled plasma mass spectrometry. The results suggested measurable differences amongst hen eggs coming from different husbandry systems. The statistical models employed in this study identified several elemental markers that can be used for discriminating between market and local producer samples. The non-carcinogenic risk related to the consumption of the analyzed egg samples was generally in the safe range for the consumers, below the maximum permitted levels set by Romanian and European legislation. Food contamination is a public health problem worldwide, and the risk associated with exposure to trace metals from food products has aroused widespread concern in human health, so assessing the heavy metal content in food products is mandatory to evaluate the health risk.
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Affiliation(s)
- Cezara Voica
- National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania;
| | - Gabriela Cristea
- National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania;
| | - Andreea Maria Iordache
- National Research and Development Institute for Cryogenics and Isotopic Technologies, ICSI, 240050 Ramnicu Valcea, Romania;
| | - Carmen Roba
- Research Department, Faculty of Environmental Science and Engineering, Babes-Bolyai University, 400294 Cluj-Napoca, Romania;
| | - Victor Curean
- Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400012 Cluj-Napoca, Romania
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Wojtasińska A, Frąk W, Lisińska W, Sapeda N, Młynarska E, Rysz J, Franczyk B. Novel Insights into the Molecular Mechanisms of Atherosclerosis. Int J Mol Sci 2023; 24:13434. [PMID: 37686238 PMCID: PMC10487483 DOI: 10.3390/ijms241713434] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 08/23/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Atherosclerosis is one of the most fatal diseases in the world. The associated thickening of the arterial wall and its background and consequences make it a very composite disease entity with many mechanisms that lead to its creation. It is an active process, and scientists from various branches are engaged in research, including molecular biologists, cardiologists, and immunologists. This review summarizes the available information on the pathophysiological implications of atherosclerosis, focusing on endothelium dysfunction, inflammatory factors, aging, and uric acid, vitamin D, and miRNA expression as recent evidence of interactions of the molecular and cellular elements. Analyzing new discoveries for the underlying causes of this condition assists the general research to improve understanding of the mechanism of pathophysiology and thus prevention of cardiovascular diseases.
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Affiliation(s)
- Armanda Wojtasińska
- Department of Nephrocardiology, Medical University of Lodz, ul. Zeromskiego 113, 90-549 Lodz, Poland (W.L.)
| | - Weronika Frąk
- Department of Nephrocardiology, Medical University of Lodz, ul. Zeromskiego 113, 90-549 Lodz, Poland (W.L.)
| | - Wiktoria Lisińska
- Department of Nephrocardiology, Medical University of Lodz, ul. Zeromskiego 113, 90-549 Lodz, Poland (W.L.)
| | - Natalia Sapeda
- Department of Nephrocardiology, Medical University of Lodz, ul. Zeromskiego 113, 90-549 Lodz, Poland (W.L.)
| | - Ewelina Młynarska
- Department of Nephrocardiology, Medical University of Lodz, ul. Zeromskiego 113, 90-549 Lodz, Poland (W.L.)
| | - Jacek Rysz
- Department of Nephrology, Hypertension and Family Medicine, Medical University of Lodz, ul. Zeromskiego 113, 90-549 Lodz, Poland
| | - Beata Franczyk
- Department of Nephrocardiology, Medical University of Lodz, ul. Zeromskiego 113, 90-549 Lodz, Poland (W.L.)
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Suta S, Surawit A, Mongkolsucharitkul P, Pinsawas B, Manosan T, Ophakas S, Pongkunakorn T, Pumeiam S, Sranacharoenpong K, Sutheeworapong S, Poungsombat P, Khoomrung S, Akarasereenont P, Thaipisuttikul I, Suktitipat B, Mayurasakorn K. Prolonged Egg Supplement Advances Growing Child's Growth and Gut Microbiota. Nutrients 2023; 15:nu15051143. [PMID: 36904143 PMCID: PMC10005095 DOI: 10.3390/nu15051143] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/12/2023] Open
Abstract
Protein-energy malnutrition still impacts children's growth and development. We investigated the prolonged effects of egg supplementation on growth and microbiota in primary school children. For this study, 8-14-year-old students (51.5% F) in six rural schools in Thailand were randomly assigned into three groups: (1) whole egg (WE), consuming 10 additional eggs/week (n = 238) (n = 238); (2) protein substitute (PS), consuming yolk-free egg substitutes equivalent to 10 eggs/week (n = 200); and (3) control group (C, (n = 197)). The outcomes were measured at week 0, 14, and 35. At the baseline, 17% of the students were underweight, 18% were stunted, and 13% were wasted. At week 35, compared to the C group the weight and height difference increased significantly in the WE group (3.6 ± 23.5 kg, p < 0.001; 5.1 ± 23.2 cm, p < 0.001). No significant differences in weight or height were observed between the PS and C groups. Significant decreases in atherogenic lipoproteins were observed in the WE, but not in PS group. HDL-cholesterol tended to increase in the WE group (0.02 ± 0.59 mmol/L, ns). The bacterial diversity was similar among the groups. The relative abundance of Bifidobacterium increased by 1.28-fold in the WE group compared to the baseline and differential abundance analysis which indicated that Lachnospira increased and Varibaculum decreased significantly. In conclusion, prolonged whole egg supplementation is an effective intervention to improve growth, nutritional biomarkers, and gut microbiota with unaltered adverse effects on blood lipoproteins.
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Affiliation(s)
- Sophida Suta
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Apinya Surawit
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Pichanun Mongkolsucharitkul
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Bonggochpass Pinsawas
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Thamonwan Manosan
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Suphawan Ophakas
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Tanyaporn Pongkunakorn
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Sureeporn Pumeiam
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | | | - Sawannee Sutheeworapong
- Systems Biology and Bioinformatics Research Unit, Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
| | - Patcha Poungsombat
- Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Sakda Khoomrung
- Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
- Siriraj Metabolomics and Phenomics Center, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Pravit Akarasereenont
- Department of Pharmacology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Iyarit Thaipisuttikul
- Department of Microbiology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Bhoom Suktitipat
- Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Korapat Mayurasakorn
- Population Health and Nutrition Research Group, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
- Correspondence: ; Tel.: +66-9-4189-3266
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Zhang F, Li J, Chang C, Gu L, Xiong W, Su Y, Yang Y. The Association of Dietary Cholesterol from Egg Consumption on Cardiovascular Diseases Risk Varies from Person to Person. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14977-14988. [PMID: 36416372 DOI: 10.1021/acs.jafc.2c04634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The public and scientists remain skeptical about egg consumption, given that cardiovascular diseases (CVDs) are the leading causes of death in worldwide. This review mainly explained the recurrence of contradictory conclusions about relationships between egg consumption and CVD risk and discussed effects of egg cholesterol intake on cholesterol homeostasis. Factors including individual health status and cholesterol sensitivity, dietary pattern, region, and race should be distinguished when understanding generalized conclusions. Identified compensatory mechanisms in response to dietary cholesterol and the resulting balance in cholesterol biosynthesis, absorption, and efflux supported the view that moderate egg consumption had no substantial overall impacts on cholesterol homeostasis in healthy people. Excessive cholesterol intake is not recommended in individuals with distempered metabolism. More than cholesterol metabolism, impacts of egg consumption as a part of overall diet on CVD risk should be considered from aspects of nutrient intake, lipid metabolism, and energy supply in the future.
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Affiliation(s)
- Fan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Wen Xiong
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
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7
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Puglisi MJ, Fernandez ML. The Health Benefits of Egg Protein. Nutrients 2022; 14:nu14142904. [PMID: 35889862 PMCID: PMC9316657 DOI: 10.3390/nu14142904] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 12/31/2022] Open
Abstract
Once the general public accepts that dietary cholesterol is not a concern for cardiovascular disease risk, foods that have been labeled as high-cholesterol sources, including eggs, may be appreciated for their various other dietary components. One of the nutrients in eggs that deserves further discussion is egg protein. Egg protein has been recognized to be highly digestible and an excellent source of essential amino acids, with the highest attainable protein digestibility-corrected amino acid score. Egg protein has been shown to decrease malnutrition in underdeveloped countries, possibly increase height in children, and protect against kwashiorkor. Egg protein has been demonstrated to be important to skeletal muscle health and protective against sarcopenia. Egg protein also can decrease appetite, resulting in a reduction in the caloric intake from the next meal and weight reduction. Other protective effects of egg protein addressed in this review include protection against infection as well as hypotensive and anti-cancer effects.
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Mesas AE, Garrido-Miguel M, Fernández-Rodríguez R, Fernández Franco S, Lugones-Sánchez C, García-Ortiz L, Martínez-Vizcaíno V. Egg Consumption and Blood Lipid Parameters According to the Presence of Chronic Metabolic Disorders: The EVIDENT II Study. J Clin Endocrinol Metab 2022; 107:e963-e972. [PMID: 34734262 PMCID: PMC8851934 DOI: 10.1210/clinem/dgab802] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Indexed: 11/19/2022]
Abstract
CONTEXT Egg consumption is one of the main dietary sources of cholesterol, but whether individuals who eat more eggs have a worse blood lipid profile remains controversial. OBJECTIVE We examined the relationship between egg consumption and lipid parameters and explored whether this relationship changes according to the presence of chronic metabolic disorders. METHODS A multicenter cross-sectional study was conducted with adult participants in the EVIDENT II trial. Adjusted linear regression models were stratified by the main chronic metabolic disorders. RESULTS Among the 728 participants (61.9% women, mean age 52.1 ± 11.9 years), the mean egg consumption was equivalent to 5 to 6 eggs per week for a 70-kg individual. In the fully adjusted analysis, no association was found of egg consumption with total and high-density lipoprotein cholesterol (HDL-c), and triglyceride levels. Furthermore, compared with the first quartile of consumption, the fourth quartile was associated with lower low-density lipoprotein cholesterol (LDL-c) levels (coefficient -7.01; 95% CI -13.39, -0.62) and a lower LDL-c/HDL-c ratio (coefficient -0.24, 95% CI -0.41, -0.06). In the analyses stratified by chronic metabolic diseases, higher egg consumption was not associated with lipid profile in those with obesity, hypertension, type 2 diabetes, dyslipidemia, or treated with hypolipidemic drugs, and was associated with a better lipid profile in participants without these conditions. CONCLUSION Higher egg consumption was not associated with blood lipids in individuals with chronic metabolic disorders. In individuals without such conditions, the lipid profile was better among those who consumed more eggs. Our findings support current guidelines recommending eggs as part of a healthy diet.
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Affiliation(s)
- Arthur Eumann Mesas
- Universidad de Castilla-La Mancha, Health and Social Research Center, Cuenca, 16071, Spain
- Universidade Estadual de Londrina, Londrina, Paraná, 86057-970, Brazil
| | - Miriam Garrido-Miguel
- Universidad de Castilla-La Mancha, Health and Social Research Center, Cuenca, 16071, Spain
- Universidad de Castilla-La Mancha, Faculty of Nursing, Albacete, 02006, Spain
- Correspondence: Miriam Garrido-Miguel, C/ Santa Teresa Jornet, sin número, 16071, Cuenca, Spain.
| | | | | | - Cristina Lugones-Sánchez
- Unidad de Investigación en Atención Primaria de Salamanca (APISAL), Instituto de investigación Biomédica de Salamanca (IBSAL), Gerencia de Atención Primaria de Salamanca, Gerencia Regional de Salud de Castilla y León (SACyL), Salamanca, 37005, Spain
| | - Luis García-Ortiz
- Unidad de Investigación en Atención Primaria de Salamanca (APISAL), Instituto de investigación Biomédica de Salamanca (IBSAL), Gerencia de Atención Primaria de Salamanca, Gerencia Regional de Salud de Castilla y León (SACyL), Salamanca, 37005, Spain
- Universidad de Salamanca, Departamento de Ciencias Biomédicas y del Diagnóstico, Salamanca, 37007, Spain
- Investigadores grupo EVIDENT, redIAPP: Red Española de Investigación para Actividades Preventivas y Promoción de la Salud en Atención Primaria
| | - Vicente Martínez-Vizcaíno
- Universidad de Castilla-La Mancha, Health and Social Research Center, Cuenca, 16071, Spain
- Investigadores grupo EVIDENT, redIAPP: Red Española de Investigación para Actividades Preventivas y Promoción de la Salud en Atención Primaria
- Universidad Autónoma de Chile, Facultad de Ciencias de la Salud, Talca, 1101, Chile
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Wu F, Zhuang P, Zhang Y, Zhan C, Zhang Y, Jiao J. Egg and Dietary Cholesterol Consumption and Mortality Among Hypertensive Patients: Results From a Population-Based Nationwide Study. Front Nutr 2021; 8:739533. [PMID: 34778336 PMCID: PMC8588794 DOI: 10.3389/fnut.2021.739533] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Accepted: 09/29/2021] [Indexed: 01/25/2023] Open
Abstract
Background: Hypertensive patients are sensitive to the amount of dietary cholesterol intake, especially cholesterol from the whole eggs. Whether whole egg and dietary cholesterol consumption are suitable for hypertensive patients is still controversial. Aim: The objective of the study was to examine the associations of intake of eggs as well as the dietary cholesterol with total mortality in a Chinese nationwide cohort. Methods: We utilized data from the China Health and Nutrition Survey (CHNS) from the year of 1991 to 2015. Cumulative averages of egg and cholesterol intake were calculated to represent the consumption of the long-term diet of the participants in each available round of the survey. Cox regression models were employed to estimate the effects of eggs and dietary cholesterol from the different sources on mortality among hypertensive patients. Results: A total of 8,095 participants were included in the final analysis and followed up for a mean of 11.4 years. Finally, 927 cases of death were detected. After adjustment for the multivariate factors, consuming more than seven eggs per week was related to 29% lower mortality among the hypertensive patients compared with the consumers with not more than two eggs per week [hazard ratio (HR): 0.71; 95% CI: 0.59–0.85; P < 0.001]. Similarly, the egg-sourced cholesterol intake was inversely associated with mortality (P = 0.002) whereas intake of the dietary cholesterol from the non-egg sources was significantly related to the higher mortality (P < 0.001). However, total cholesterol intake was not related to mortality among hypertensive patients. Substituting eggs for an equivalent amount of non-egg-sourced protein-abundant foods was also associated with lower mortality. Conclusion: Higher consumption of eggs and egg-sourced dietary cholesterol was associated with lower mortality among the enrolled Chinese hypertensive patients but non-egg-sourced cholesterol intake was related to higher mortality. Therefore, our findings do not support the view that hypertensive patients should avoid whole egg consumption for the purpose of restricting dietary cholesterol intake.
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Affiliation(s)
- Fei Wu
- Department of Nutrition, School of Public Health, Department of Clinical Nutrition of Affiliated Second Hospital, Zhejiang University School of Medicine, Hangzhou, China
| | - Pan Zhuang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yiju Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Chuchu Zhan
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yu Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jingjing Jiao
- Department of Nutrition, School of Public Health, Department of Clinical Nutrition of Affiliated Second Hospital, Zhejiang University School of Medicine, Hangzhou, China
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10
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Riccardi G, Giosuè A, Calabrese I, Vaccaro O. Dietary recommendations for prevention of atherosclerosis. Cardiovasc Res 2021; 118:1188-1204. [PMID: 34229346 DOI: 10.1093/cvr/cvab173] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/07/2021] [Accepted: 05/18/2021] [Indexed: 12/17/2022] Open
Abstract
This review aims at summarizing updated evidence on cardiovascular disease (CVD) risk associated with consumption of specific food items to substantiate dietary strategies for atherosclerosis prevention. A systematic search on PubMed was performed to identify meta-analyses of cohort studies and RCTs with CVD outcomes. The evidence is highly concordant in showing that, for the healthy adult population, low consumption of salt and foods of animal origin, and increased intake of plant-based foods-whole grains, fruits, vegetables, legumes, and nuts-are linked with reduced atherosclerosis risk. The same applies for the replacement of butter and other animal/tropical fats with olive oil and other unsaturated-fat-rich oil. Although the literature reviewed overall endorses scientific society dietary recommendations, some relevant novelties emerge. With regard to meat, new evidence differentiates processed and red meat-both associated with increased CVD risk-from poultry, showing a neutral relationship with CVD for moderate intakes. Moreover, the preferential use of low-fat dairies in the healthy population is not supported by recent data, since both full-fat and low-fat dairies, in moderate amounts and in the context of a balanced diet, are not associated with increased CVD risk; furthermore, small quantities of cheese and regular yogurt consumption are even linked with a protective effect. Among other animal protein sources, moderate fish consumption is also supported by the latest evidence, although there might be sustainability concerns. New data endorse the replacement of most high glycemic index (GI) foods with both whole grain and low GI cereal foods. As for beverages, low consumption not only of alcohol, but also of coffee and tea is associated with a reduced atherosclerosis risk while soft drinks show a direct relationship with CVD risk. This review provides evidence-based support for promoting appropriate food choices for atherosclerosis prevention in the general population.
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Affiliation(s)
- Gabriele Riccardi
- Department of Clinical Medicine and Surgery, "Federico II" University of Naples, Via Sergio Pansini, 5 - 80131, Naples, Italy
| | - Annalisa Giosuè
- Department of Clinical Medicine and Surgery, "Federico II" University of Naples, Via Sergio Pansini, 5 - 80131, Naples, Italy
| | - Ilaria Calabrese
- Department of Clinical Medicine and Surgery, "Federico II" University of Naples, Via Sergio Pansini, 5 - 80131, Naples, Italy
| | - Olga Vaccaro
- Department of Pharmacy, "Federico II" University of Naples, Via Domenico Montesano, 49 - 80131, Naples, Italy
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11
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Godos J, Micek A, Brzostek T, Toledo E, Iacoviello L, Astrup A, Franco OH, Galvano F, Martinez-Gonzalez MA, Grosso G. Egg consumption and cardiovascular risk: a dose-response meta-analysis of prospective cohort studies. Eur J Nutr 2020; 60:1833-1862. [PMID: 32865658 PMCID: PMC8137614 DOI: 10.1007/s00394-020-02345-7] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 07/21/2020] [Indexed: 12/11/2022]
Abstract
Purpose Cardiovascular disease (CVD) is a leading cause of mortality globally and is strongly influenced by dietary risk factors. The aim was to assess the association between egg consumption and risk of CVD risk/mortality, including coronary heart disease (CHD), stroke, and heart failure. Methods MEDLINE, Embase, and Web of Science databases were searched through April 2020 for prospective studies. Two independent reviewers screened and extracted the data through standardized methods. Size effects were calculated as summary relative risks (SRRs) in a dose–response fashion through random-effects meta-analyses. Results Thirty-nine studies including nearly 2 million individuals and 85,053 CHD, 25,103 stroke, 7536 heart failure, and 147,124 CVD cases were included. The summary analysis including 17 datasets from 14 studies conducted on CVD (incidence and/or mortality) showed that intake of up to six eggs per week is inversely associated with CVD events, when compared to no consumption [for four eggs per week, SRR = 0.95 (95% CI: 0.90; 1.00)]; a decreased risk of CVD incidence was observed for consumption of up to one egg per day [SRR = 0.94 (95% CI: 0.89; 0.99)]. The summary analysis for CHD incidence/mortality including 24 datasets from 16 studies showed a decreased risk up to two eggs per week [(SRR = 0.96 (95% CI: 0.91; 1.00)]. No associations were retrieved with risk of stroke. The summary analysis for heart failure risk including six datasets from four studies showed that intake of one egg per day was associated with increased risk raising for higher intakes compared to no consumption [for 1 egg per day, SRR = 1.15 (95% CI:1.02; 1.30)]. After considering GRADE criteria for strength of the evidence, it was rated low for all outcomes but stroke, for which it was moderate (yet referring to no risk). Conclusion There is no conclusive evidence on the role of egg in CVD risk, despite the fact that higher quality studies are warranted to obtain stronger evidence for a possible protection of CVD associated with moderate weekly egg consumption compared to no intake; equally, future studies may strengthen the evidence for increased heart failure risk associated with high regular egg consumption. Electronic supplementary material The online version of this article (10.1007/s00394-020-02345-7) contains supplementary material, which is available to authorized users.
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Affiliation(s)
| | - Agnieszka Micek
- Department of Nursing Management and Epidemiology Nursing, Faculty of Health Sciences, Jagiellonian University Medical College, Kraków, Poland
| | - Tomasz Brzostek
- Department of Internal Medicine and Community Nursing, Faculty of Health Sciences, Jagiellonian University Medical College, Kraków, Poland
| | - Estefania Toledo
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Navarre, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Carlos III Institute of Health, Madrid, Spain.,Navarra Institute for Health Research, IdiSNA, Pamplona, Navarre, Spain
| | - Licia Iacoviello
- Department of Epidemiology and Prevention, IRCCS NEUROMED, Pozzilli, IS, Italy.,Department of Medicine and Surgery, Research Centre in Epidemiology and Preventive Medicine (EPIMED), University of Insubria, Varese, Italy
| | - Arne Astrup
- Department of Nutrition, Exercise, and Sports, Faculty of Science, University of Copenhagen, Nørre Campus, Copenhagen, Denmark
| | - Oscar H Franco
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, Rotterdam, Netherlands.,Institute of Social and Preventive Medicine, University of Bern, Bern, Switzerland
| | - Fabio Galvano
- Department of Biomedical and Biotechnological Sciences, University of Catania, Via S. Sofia 97, 95123, Catania, Italy
| | - Miguel A Martinez-Gonzalez
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Navarre, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Carlos III Institute of Health, Madrid, Spain.,Navarra Institute for Health Research, IdiSNA, Pamplona, Navarre, Spain.,Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Giuseppe Grosso
- Department of Biomedical and Biotechnological Sciences, University of Catania, Via S. Sofia 97, 95123, Catania, Italy.
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12
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Leong WYA, Ngiam JN, Tan RS, Lim SL, Poh KK. Controversies and discrepancies in the effect of dietary fat and cholesterol on cardiovascular risk. Singapore Med J 2020; 62:56-62. [PMID: 32312028 DOI: 10.11622/smedj.2020065] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Cardiovascular disease (CVD) is the leading cause of death worldwide. The top ten causes of death in Singapore include many cardiovascular-related diseases such as ischaemic heart disease. The increasing prevalence of CVD poses a burden to both the economy and healthcare system of a country. Dietary habits, in particular dietary fats and cholesterol intake, have been shown to greatly influence CVD risks. Therefore, reference and adherence to relevant dietary guidelines could be crucial in CVD prevention. Recent research findings have provided novel insights into the relationship between certain dietary fats or cholesterol intake and CVD risks, challenging or reinforcing previous guidelines. These findings may, however, be conflicting, and there are still controversies over the effects of dietary fats and cholesterol as well as their association with cardiovascular risk. This review paper aims to evaluate common controversies, identify gaps in relevant research areas and summarise evidence-based dietary recommendations.
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Affiliation(s)
| | | | - Ru San Tan
- Department of Cardiology, National Heart Centre Singapore, Singapore
| | - Su Lin Lim
- Department of Dietetics, National University Hospital, Singapore
| | - Kian Keong Poh
- Department of Cardiology, National University Heart Centre Singapore, Singapore.,Yong Loo Lin School of Medicine, National University of Singapore, Singapore
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13
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Williams KA. Nutrition, risk factors, prevention, and imaging: The 2018 Mario Verani Lecture. J Nucl Cardiol 2019; 26:86-91. [PMID: 30397869 DOI: 10.1007/s12350-018-01506-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Accepted: 10/24/2018] [Indexed: 10/27/2022]
Abstract
Heart disease has been the leading cause of death in the United States since 1918. Cardiac mortality rates have dramatically decreased in this era of advanced medical and interventional therapies. However, this has been aptly described as "mopping up the floor instead of turning off the faucet." With this recognition, prevention in cardiology is poised to become a central focus. Within prevention, dietary intervention is recognized as the single largest opportunity for improved cardiovascular outcomes, including improvement or elimination of cardiac risk factors, prevention of myocardial infarction, stroke and cardiovascular death, and reduction of plaque burden and myocardial ischemia. Cardiac imaging, particularly nuclear perfusion and coronary computed tomographic angiography, plays a critical role in early diagnosis and serial evaluation of myocardial ischemia and coronary artery disease. These techniques have the potential to help refine research protocols and evaluate their success by providing intermediate markers of improved myocardial blood flow and coronary plaque morphology.
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Affiliation(s)
- Kim Allan Williams
- James B. Herrick Professor, Division of Cardiology, Rush University Medical Center, 1717 W. Congress Parkway, Suite 303 Kellogg, Chicago, IL, 60612, USA.
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14
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Zhang X, Wu Q, Zhao Y, Aimy A, Yang X. Consumption of post-fermented Jing-Wei Fuzhuan brick tea alleviates liver dysfunction and intestinal microbiota dysbiosis in high fructose diet-fed mice. RSC Adv 2019; 9:17501-17513. [PMID: 35519894 PMCID: PMC9064584 DOI: 10.1039/c9ra02473e] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Accepted: 05/28/2019] [Indexed: 12/14/2022] Open
Abstract
Emerging evidence supports the health-promoting ability of a special microbial-fermented Fuzhuan brick tea. Epigallocatechin gallate was identified as a dominant flavonoid of Fuzhuan tea aqueous extract (FTE). Mice were treated with 30% high fructose (HF) water feeding alone or in combination with administration of FTE at 400 mg per kg bw for 13 weeks. FTE caused strong inhibition against the elevation of liver weight, serum enzymatic (aspartate aminotransferase, aspartate aminotransferase and alkaline phosphatase) activities and hepatic inflammatory cytokines (interleukin-1, interleukin-6, tumor necrosis factor-α and tumor necrosis factor-β) formation, as well as dyslipidemia (total cholesterol, total triglyceride, low-density lipoprotein-cholesterol and high-density lipoprotein-cholesterol) in HF-fed mice (p < 0.05). Hepatic malonaldehyde formation was lowered, while superoxide dismutase and glutathione peroxidase activities were enhanced by FTE treatment, relative to HF-fed mice (p < 0.05), and histopathological evaluation confirmed the protection. As revealed by 16S rDNA gene sequencing, FTE notably increased abundance of Bacteroidetes and Lactobacillus, but reduced population of Firmicutes, Proteobacteria and Tenericutes in HF feeding mice. These findings suggest that FTE exerts a hepatoprotective effect by modifying hepatic oxidative stress, inflammatory response and gut microbiota dysfunction. Fuzhuan brick tea can improve non-alcoholic fatty liver disease (NAFLD) and intestinal microbiota imbalance induced by a high fructose diet (HFD) intake in mice.![]()
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Affiliation(s)
- Xiangnan Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control
- Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
| | - Qiu Wu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control
- Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
| | - Yan Zhao
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry
- College of Life Sciences
- Shaanxi Normal University
- Xi'an 710119
- China
| | - Alim Aimy
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control
- Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control
- Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710119
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15
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Mott MM, McCrory MA, Bandini LG, Cabral HJ, Daniels SR, Singer MR, Moore LL. Egg Intake Has No Adverse Association With Blood Lipids Or Glucose In Adolescent Girls. J Am Coll Nutr 2018; 38:119-124. [PMID: 30280988 DOI: 10.1080/07315724.2018.1469437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
OBJECTIVE Longitudinal data on cardiometabolic effects of egg intake during adolescence are lacking. The current analyses aim to evaluate the impact of usual adolescent egg consumption on lipid levels, fasting glucose, and insulin resistance during late adolescence (age 17-20 years). METHODS Data from 1392 girls, aged 9 to 10 at baseline and followed for 10 years, in the National Heart, Lung, and Blood Institute's National Growth and Health Study were used to examine the association between usual egg intake alone and in combination with other healthy lifestyle factors and late adolescent lipid levels, fasting glucose, and insulin resistance, measured as homeostasis model assessment of insulin resistance (HOMA-IR). Diet was assessed using 3-day food records during eight examination cycles. Girls were classified according to usual weekly egg intake, ages 9-17 years: <1 egg/wk (n = 361), 1 to <3 eggs/wk (n = 703), and ≥3 eggs/wk (n = 328). Analysis of covariance modeling was used to control for confounding by other behavioral and biological risk factors. RESULTS Girls with low, moderate, and high egg intakes had adjusted low-density lipoprotein cholesterol levels of 99.7, 98.8, and 95.5 mg/dL, respectively (p = 0.0778). In combination with higher intakes of fiber, dairy, or fruits and vegetables, these beneficial effects were stronger and statistically significant. There was no evidence that ≥3 eggs/wk had an adverse effect on lipids, glucose, or HOMA-IR. More active girls who consumed ≥3 eggs/wk had the lowest levels of insulin resistance. CONCLUSION These results suggest that eggs may be included as part of a healthy adolescent diet without adverse effects on glucose, lipid levels, or insulin resistance.
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Affiliation(s)
- Melanie M Mott
- a Preventive Medicine and Epidemiology, Department of Medicine , Boston University School of Medicine , Boston , Massachusetts , USA
| | - Megan A McCrory
- b Department of Health Sciences , Boston University , Boston , Massachusetts , USA
| | - Linda G Bandini
- b Department of Health Sciences , Boston University , Boston , Massachusetts , USA.,c Eunice Kennedy Shriver Center , University of Massachusetts Medical School , Waltham , Massachusetts , USA
| | - Howard J Cabral
- d Department of Biostatistics , Boston University School of Public Health , Boston , Massachusetts , USA
| | - Stephen R Daniels
- e University of Colorado School of Medicine , Children's Hospital Colorado , Aurora , Colorado , USA
| | - Martha R Singer
- a Preventive Medicine and Epidemiology, Department of Medicine , Boston University School of Medicine , Boston , Massachusetts , USA
| | - Lynn L Moore
- a Preventive Medicine and Epidemiology, Department of Medicine , Boston University School of Medicine , Boston , Massachusetts , USA
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16
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Naviglio D, Langella C, Faralli S, Ciaravolo M, Salvatore MM, Andolfi A, Varchetta V, Romano R, Gallo M. Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID. Foods 2018; 7:foods7090131. [PMID: 30149529 PMCID: PMC6164592 DOI: 10.3390/foods7090131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 08/20/2018] [Accepted: 08/22/2018] [Indexed: 11/28/2022] Open
Abstract
Pasta with eggs added (generally termed “special pasta” for Italian legislation) is made by adding no less than 4 eggs without shells (or no less than 200 g of liquid or lyophilized egg product) per kilogram of semolina, as provided by law. In this work, to determine the final content of eggs added to dough, an analytical procedure was developed for the rapid analysis of the cholesterol content in the finished pastas. The proposed procedure was simpler, faster, and more accurate than that of official methods of analysis based on the gravimetric determination of sterols. Moreover, the determination of the quality of fat content in the special pasta (egg pasta in this case) allowed the evaluation of its origin, avoiding possible fraud resulting from the addition of foreign fat as an alternative to fat derived from eggs. In this new gas chromatographic procedure, the internal standard squalene for the quantification of cholesterol was used because a more polar GC capillary column was used (RTX 65 TG-HT) for the separation of sterols, rather than 5% phenyl methylsilicone. The ratio between cholesterol and squalene allowed for the determination of the number of eggs added, while from analysis of the same gas chromatogram, it was also possible to evaluate the composition of triglycerides in the fat contained in the pasta, allowing discrimination of foreign fats with respect to fats contained in eggs and therefore avoiding adulteration of pasta. The same analytical procedure was applied to the determination of cholesterol content in lyophilized yolk.
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Affiliation(s)
- Daniele Naviglio
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 4, 80126 Naples, Italy.
| | - Ciro Langella
- Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, via Pansini, 5, 80131 Naples, Italy.
| | - Stefano Faralli
- Medical Center, Piazzale Luigi Cadorna, 9, 20123 Milan, Italy.
| | - Martina Ciaravolo
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 4, 80126 Naples, Italy.
| | - Maria Michela Salvatore
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 4, 80126 Naples, Italy.
| | - Anna Andolfi
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 4, 80126 Naples, Italy.
| | - Vincenzo Varchetta
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 4, 80126 Naples, Italy.
| | - Raffaele Romano
- Department of Agriculture, University of Naples Federico II, Parco Gussone, Portici, 80055 Naples, Italy.
| | - Monica Gallo
- Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, via Pansini, 5, 80131 Naples, Italy.
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17
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The Association of Dietary Cholesterol and Fatty Acids with Dyslipidemia in Chinese Metropolitan Men and Women. Nutrients 2018; 10:nu10080961. [PMID: 30044444 PMCID: PMC6115945 DOI: 10.3390/nu10080961] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Revised: 07/08/2018] [Accepted: 07/23/2018] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND The associations between dietary cholesterol and fatty acids and serum lipids are controversial. This study is to examine the association of dietary cholesterol and fatty acids with serum lipids and dyslipidemia in Chinese metropolitan male and female adults. METHODS 3850 participants in the Shanghai Diet and Health Survey were investigated during the period 2012⁻2013. Information was obtained on dietary intake, anthropometric and blood laboratory measurements. Dyslipidemia was determined by US National Cholesterol Education Program Adult Treatment Panel III (NCEP-ATP III). RESULTS Dietary cholesterol was in line with serum TC, LDL-C and the LDL-C to HDL-C ratio in general and the partial correlation coefficients were 0.64 (95% CI: 0.13⁻1.15, p = 0.015), 0.73 (95% CI: 0.21⁻1.24, p = 0.006) and 0.01 (95% CI: 0.00⁻0.02, p = 0.018), respectively. The partial correlation coefficients were greater in women. Dietary fatty acids were not associated with serum lipids. The highest quintile of dietary cholesterol intake (≥538.0 mg/day) was associated with an approximate 1.6-fold risk for high TC and high HDL-C compared with the lowest quintile (<193.1 mg/day) generally. CONCLUSIONS Dietary cholesterol was associated with serum cholesterol in Chinese metropolitan adults and a higher risk of dyslipidemia was observed at a high level of dietary cholesterol intake. Whether there should be an upper limit on dietary cholesterol in the Chinese population warrants further study.
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18
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Lemos BS, Medina-Vera I, Blesso CN, Fernandez ML. Intake of 3 Eggs per Day When Compared to a Choline Bitartrate Supplement, Downregulates Cholesterol Synthesis without Changing the LDL/HDL Ratio. Nutrients 2018; 10:nu10020258. [PMID: 29495288 PMCID: PMC5852834 DOI: 10.3390/nu10020258] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 02/08/2018] [Accepted: 02/17/2018] [Indexed: 01/14/2023] Open
Abstract
Cardiovascular disease (CVD) risk is associated with high concentrations of low-density lipoprotein cholesterol (LDL-C). The impact of dietary cholesterol on plasma lipid concentrations still remains a concern. The effects of egg intake in comparison to choline bitartrate supplement was studied in a young, healthy population. Thirty participants were enrolled for a 13-week intervention. After a 2-week run-in period, subjects were randomized to consume either 3 eggs/day or a choline bitartrate supplement (~400 mg choline for both treatments) for 4-weeks each. After a 3-week washout period, they were allocated to the alternate treatment. Dietary records, plasma lipids, apolipoproteins (apo) concentrations, and peripheral blood mononuclear cell expression of regulatory genes for cholesterol homeostasis were assessed at the end of each intervention. Dietary intakes of saturated and monounsaturated fat were higher with the consumption of eggs compared to the choline period. In addition, higher plasma concentrations of total cholesterol (7.5%), high density lipoprotein cholesterol (HDL-C) (5%) and LDL-C (8.1%) were observed with egg consumption (p < 0.01), while no change was seen in LDL-C/HDL-C ratio, a key marker of heart disease risk. Compared to choline supplementation, intake of eggs resulted in higher concentrations of plasma apoA-I (8%) and apoE (17%) with no changes in apoB. Sterol regulatory element-binding protein 2 and 3-hydroxy-3-methylglutaryl-CoA reductase expression were lower with egg consumption by 18% and 31%, respectively (p < 0.05), suggesting a compensation to the increased dietary cholesterol load. Therefore, dietary cholesterol from eggs appears to regulate endogenous synthesis of cholesterol in such a way that the LDL-C/HDL-C ratio is maintained.
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Affiliation(s)
- Bruno S Lemos
- Department of Nutritional Sciences, University of Connecticut, Storrs, Mansfield, CT 06269, USA.
| | - Isabel Medina-Vera
- Departamento de Metodologia de Investigacion, Instituto Nacional de Pediatria, CD Mexico 04530, Mexico.
| | - Christopher N Blesso
- Department of Nutritional Sciences, University of Connecticut, Storrs, Mansfield, CT 06269, USA.
| | - Maria Luz Fernandez
- Department of Nutritional Sciences, University of Connecticut, Storrs, Mansfield, CT 06269, USA.
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Wang J, Yue H, Wu S, Zhang H, Qi G. Nutritional modulation of health, egg quality and environmental pollution of the layers. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2017; 3:91-96. [PMID: 29767091 PMCID: PMC5941107 DOI: 10.1016/j.aninu.2017.03.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 03/05/2017] [Accepted: 03/15/2017] [Indexed: 11/09/2022]
Abstract
World egg production and consumption have been increasing for the past decades. Traditional strategies in poultry nutrition have made vital contributions to this great growth in quantity. However, current global issues should be considered in modern egg production such as growing populations and food security, food safety and quality, limited resources and environmental problems. The development of knowledge of poultry nutrition and modern biotechnology provides novel nutritional approaches to closely fit the requirement of pullets and laying hens, which will consequently decrease the nutrition excretion and maintain the lower cost of feed. Nutrition has also been widely accepted as a strategy to influence health and diseases of laying hens. The maintenance of good health is an important prerequisite for improving productivity and egg quality. In addition, there are many measures and strategies for minimizing the incidence of egg defects and providing a choice of lifestyle to enhance human health. This paper reviews current research progress on developing innovative technologies and strategies to maximize animal health and performance, improve the quality of egg products and minimize pollution caused by poultry production.
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Affiliation(s)
| | | | | | | | - Guanghai Qi
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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20
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Zhang S, Lin X, Lynn H, Xu G, Li J, Zhao C, Li M. Dietary cholesterol interacts with SREBF1 to modulate obesity in Chinese children. Mol Nutr Food Res 2017; 61. [PMID: 28333398 DOI: 10.1002/mnfr.201700105] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 03/13/2017] [Accepted: 03/14/2017] [Indexed: 01/05/2023]
Abstract
SCOPE Sterol regulatory element binding protein 1 gene (SREBF1) is an important candidate gene for obesity that could be affected by cholesterol. Different SREBF1 gene variants may have distinct responses to cholesterol, leading to different risks for obesity and obesity-related metabolic traits. Thus, we performed a gene-by-diet correlation analysis to test whether SREBF1 gene variation modulate the relationship between cholesterol and obesity. METHODS AND RESULTS A total of 642 school-aged children in Jinan, China, were selected by stratified cluster nested sampling. Anthropometric and biochemical measurements, as well as genotyping of tag single nucleotide polymorphisms (SNPs) of SREBF1, were performed in this sample. Nutritional intake assessments were completed using a 24-h dietary recall for three consecutive days. Multilevel mixed-effects linear regression was used to test interactions between SREBF1 SNPs and cholesterol intakes for obesity. Results showed that SREBF1 rs2236513/rs2297508/rs4925119 strongly modulated the relationship between cholesterol intake and serum LDL-cholesterol/total cholesterol levels (p < 0.001). While SREBF1 rs4925118 modulated the relationship between cholesterol intake and homeostasis model assessment of insulin resistance related characteristics (p < 0.05). CONCLUSION These results suggest that cholesterol intake recommendation may need to account for SREBF1 variation.
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Affiliation(s)
- Shixiu Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Shandong University, Jinan, China
| | - Xinying Lin
- Department of Nutrition and Food Hygiene, School of Public Health, Shandong University, Jinan, China
| | - Henry Lynn
- Department of Biostatistics, School of Public Health, Fudan University, Shanghai, China
| | - Guifa Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Shandong University, Jinan, China
| | - Jun Li
- Department of Maternal, Child and Adolescent Health, School of Public Health, Shandong University, Jinan, China
| | - Changfeng Zhao
- Department of Nutrition and Food Hygiene, School of Public Health, Shandong University, Jinan, China
| | - Mingmei Li
- Department of Nutrition and Food Hygiene, School of Public Health, Shandong University, Jinan, China
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21
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Missimer A, DiMarco DM, Andersen CJ, Murillo AG, Vergara-Jimenez M, Fernandez ML. Consuming Two Eggs per Day, as Compared to an Oatmeal Breakfast, Decreases Plasma Ghrelin while Maintaining the LDL/HDL Ratio. Nutrients 2017; 9:nu9020089. [PMID: 28146063 PMCID: PMC5331520 DOI: 10.3390/nu9020089] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 12/24/2016] [Accepted: 01/13/2017] [Indexed: 12/16/2022] Open
Abstract
Eggs contain high quality protein, vitamins, minerals and antioxidants, yet regular consumption is still met with uncertainty. Therefore, the purpose of this study was to compare the effects of consuming two eggs per day or a heart-healthy oatmeal breakfast on biomarkers of cardiovascular disease (CVD) risk and satiety measures in a young, healthy population. Fifty subjects participated in a randomized crossover clinical intervention; subjects were randomly allocated to consume either two eggs or one packet of oatmeal per day for breakfast for four weeks. After a three-week washout period, participants were allocated to the alternative breakfast. Fasting blood samples were collected at the end of each intervention period to assess plasma lipids and plasma ghrelin. Subjects completed visual analog scales (VAS) concurrent to dietary records to assess satiety and hunger. Along with an increase in cholesterol intake, there were significant increases in both low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol following the egg consumption period (p < 0.01). However, there was no difference in the LDL/HDL ratio, a recognized biomarker of CVD risk, nor in the plasma glucose, triglycerides or liver enzymes, between diet periods. Several self-reported satiety measures were increased following the consumption of eggs, which were associated with lower plasma ghrelin concentrations (p < 0.05). These results demonstrate that compared to an oatmeal breakfast, two eggs per day do not adversely affect the biomarkers associated with CVD risk, but increase satiety throughout the day in a young healthy population.
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Affiliation(s)
- Amanda Missimer
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
| | - Diana M DiMarco
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
| | | | - Ana Gabriela Murillo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
| | | | - Maria Luz Fernandez
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
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Effect of dietary cholesterol and plant sterol consumption on plasma lipid responsiveness and cholesterol trafficking in healthy individuals. Br J Nutr 2017; 117:56-66. [DOI: 10.1017/s0007114516004530] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractDietary cholesterol and plant sterols differentially modulate cholesterol kinetics and circulating cholesterol. Understanding how healthy individuals with their inherent variabilities in cholesterol trafficking respond to such dietary sterols will aid in improving strategies for effective cholesterol lowering and alleviation of CVD risk. The objectives of this study were to assess plasma lipid responsiveness to dietary cholesterolv. plant sterol consumption, and to determine the response in rates of cholesterol absorption and synthesis to each sterol using stable isotope approaches in healthy individuals. A randomised, double-blinded, crossover, placebo-controlled clinical trial (n49) with three treatment phases of 4-week duration were conducted in a Manitoba Hutterite population. During each phase, participants consumed one of the three treatments as a milkshake containing 600 mg/d dietary cholesterol, 2 g/d plant sterols or a control after breakfast meal. Plasma lipid profile was determined and cholesterol absorption and synthesis were measured by oral administration of [3, 4-13C] cholesterol and2H-labelled water, respectively. Dietary cholesterol consumption increased total (0·16 (sem0·06) mmol/l,P=0·0179) and HDL-cholesterol (0·08 (sem0·03) mmol/l,P=0·0216) concentrations with no changes in cholesterol absorption or synthesis. Plant sterol consumption failed to reduce LDL-cholesterol concentrations despite showing a reduction (6 %,P=0·0004) in cholesterol absorption. An over-compensatory reciprocal increase in cholesterol synthesis (36 %,P=0·0026) corresponding to a small reduction in absorption was observed with plant sterol consumption, possibly resulting in reduced LDL-cholesterol lowering efficacy of plant sterols. These data suggest that inter-individual variability in cholesterol trafficking mechanisms may profoundly impact plasma lipid responses to dietary sterols in healthy individuals.
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DiMarco DM, Missimer A, Murillo AG, Lemos BS, Malysheva OV, Caudill MA, Blesso CN, Fernandez ML. Intake of up to 3 Eggs/Day Increases HDL Cholesterol and Plasma Choline While Plasma Trimethylamine-N-oxide is Unchanged in a Healthy Population. Lipids 2017; 52:255-263. [PMID: 28091798 DOI: 10.1007/s11745-017-4230-9] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Accepted: 12/20/2016] [Indexed: 12/22/2022]
Abstract
Eggs are a source of cholesterol and choline and may impact plasma lipids and trimethylamine-N-oxide (TMAO) concentrations, which are biomarkers for cardiovascular disease (CVD) risk. Therefore, the effects of increasing egg intake (0, 1, 2, and 3 eggs/day) on these and other CVD risk biomarkers were evaluated in a young, healthy population. Thirty-eight subjects [19 men/19 women, 24.1 ± 2.2 years, body mass index (BMI) 24.3 ± 2.5 kg/m2] participated in this 14-week crossover intervention. Participants underwent a 2-week washout with no egg consumption, followed by intake of 1, 2, and 3 eggs/day for 4 weeks each. Anthropometric data, blood pressure (BP), dietary records, and plasma biomarkers (lipids, glucose, choline, and TMAO) were measured during each intervention phase. BMI, waist circumference, systolic BP, plasma glucose, and plasma triacylglycerol did not change throughout the intervention. Diastolic BP decreased with egg intake (P < 0.05). Compared to 0 eggs/day, intake of 1 egg/day increased HDL cholesterol (HDL-c) (P < 0.05), and decreased LDL cholesterol (LDL-c) (P < 0.05) and the LDL-c/HDL-c ratio (P < 0.01). With intake of 2-3 eggs/day, these changes were maintained. Plasma choline increased dose-dependently with egg intake (P < 0.0001) while fasting plasma TMAO was unchanged. These results indicate that in a healthy population, consuming up to 3 eggs/day results in an overall beneficial effect on biomarkers associated with CVD risk, as documented by increased HDL-c, a reduced LDL-c/HDL-c ratio, and increased plasma choline in combination with no change in plasma LDL-c or TMAO concentrations.
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Affiliation(s)
- Diana M DiMarco
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USA
| | - Amanda Missimer
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USA
| | - Ana Gabriela Murillo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USA
| | - Bruno S Lemos
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USA
| | - Olga V Malysheva
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14850, USA
| | - Marie A Caudill
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14850, USA
| | - Christopher N Blesso
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USA
| | - Maria Luz Fernandez
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, USA.
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Foster MT, Gentile CL, Cox-York K, Wei Y, Wang D, Estrada AL, Reese L, Miller T, Pagliassotti MJ, Weir TL. Fuzhuan tea consumption imparts hepatoprotective effects and alters intestinal microbiota in high saturated fat diet-fed rats. Mol Nutr Food Res 2016; 60:1213-20. [DOI: 10.1002/mnfr.201500654] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 11/30/2015] [Accepted: 01/18/2016] [Indexed: 12/20/2022]
Affiliation(s)
- Michelle T. Foster
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Christopher L. Gentile
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Kimberly Cox-York
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Yuren Wei
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Dong Wang
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Andrea L. Estrada
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Lauren Reese
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Tirrel Miller
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Michael J. Pagliassotti
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
| | - Tiffany L. Weir
- Department of Food Science and Human Nutrition; Colorado State University; Fort Collins CO USA
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The 2015 Dietary Guidelines Advisory Committee Report Concerning Dietary Cholesterol. Am J Cardiol 2015; 116:1479-80. [PMID: 26341187 DOI: 10.1016/j.amjcard.2015.07.077] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 07/29/2015] [Accepted: 07/29/2015] [Indexed: 11/23/2022]
Abstract
The most recent 2015 Dietary Guidelines Advisory Committee report indicated that "cholesterol is not considered a nutrient of concern for overconsumption." However, this statement may be too general as it does not acknowledge conflicting findings in literature regarding cardiovascular risk in certain populations. Current research suggests that dietary cholesterol may increase an subject's risk of developing diabetes, increases a diabetic patient's risk of cardiovascular disease, and may worsen coronary risk factors in subjects who are "hyper-responders" to dietary cholesterol. In conclusion, we suggest that a more cautious approach to dietary cholesterol intake is warranted, especially in high-risk populations.
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Vega-López S, Pignotti GAP, Todd M, Keller C. Egg Intake and Dietary Quality among Overweight and Obese Mexican-American Postpartum Women. Nutrients 2015; 7:8402-12. [PMID: 26445060 PMCID: PMC4632422 DOI: 10.3390/nu7105402] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 09/14/2015] [Accepted: 09/22/2015] [Indexed: 01/13/2023] Open
Abstract
Despite their low cost and high nutrient density, the contribution of eggs to nutrient intake and dietary quality among Mexican-American postpartum women has not been evaluated. Nutrient intake and dietary quality, as assessed by the Healthy Eating Index 2010 (HEI-2010), were measured in habitually sedentary overweight/obese (body mass index (BMI) = 29.7 ± 3.5 kg/m²) Mexican-American postpartum women (28 ± 6 years) and compared between egg consumers (n = 82; any egg intake reported in at least one of three 24-h dietary recalls) and non-consumers (n = 57). Egg consumers had greater intake of energy (+808 kJ (193 kcal) or 14%; p = 0.033), protein (+9 g or 17%; p = 0.031), total fat (+9 g or 19%; p = 0.039), monounsaturated fat (+4 g or 24%; p = 0.020), and several micronutrients than non-consumers. Regarding HEI-2010 scores, egg consumers had a greater total protein foods score than non-consumers (4.7 ± 0.7 vs. 4.3 ± 1.0; p = 0.004), and trends for greater total fruit (2.4 ± 1.8 vs. 1.9 ± 1.7; p = 0.070) and the total composite HEI-2010 score (56.4 ± 12.6 vs. 52.3 ± 14.4; p = 0.082). Findings suggest that egg intake could contribute to greater nutrient intake and improved dietary quality among postpartum Mexican-American women. Because of greater energy intake among egg consumers, recommendations for overweight/obese individuals should include avoiding excessive energy intake and incorporating eggs to a nutrient-dense, fiber-rich dietary pattern.
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Affiliation(s)
- Sonia Vega-López
- School of Nutrition and Health Promotion, Arizona State University, 500 North 3rd Street, Phoenix, AZ 85004, USA.
- Southwestern Interdisciplinary Research Center, Arizona State University, 411 North Central Avenue, Suite #720, Phoenix, AZ 85004, USA.
| | - Giselle A P Pignotti
- Department of Nutrition, Food Science and Packaging, San Jose State University, One Washington Square, San Jose, CA 95192-0058, USA.
| | - Michael Todd
- College of Nursing and Health Innovation, Arizona State University, 500 North 3rd Street, Phoenix, AZ 85004, USA.
| | - Colleen Keller
- Southwestern Interdisciplinary Research Center, Arizona State University, 411 North Central Avenue, Suite #720, Phoenix, AZ 85004, USA.
- College of Nursing and Health Innovation, Arizona State University, 500 North 3rd Street, Phoenix, AZ 85004, USA.
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Kapourchali FR, Surendiran G, Goulet A, Moghadasian MH. The Role of Dietary Cholesterol in Lipoprotein Metabolism and Related Metabolic Abnormalities: A Mini-review. Crit Rev Food Sci Nutr 2015; 56:2408-15. [DOI: 10.1080/10408398.2013.842887] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Fuller NR, Caterson ID, Sainsbury A, Denyer G, Fong M, Gerofi J, Baqleh K, Williams KH, Lau NS, Markovic TP. 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. Am J Clin Nutr 2015; 101:705-13. [PMID: 25833969 DOI: 10.3945/ajcn.114.096925] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Accepted: 01/05/2015] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND 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. OBJECTIVE In this randomized controlled study, we aimed to determine whether a high-egg diet (2 eggs/d for 6 d/wk) compared with a low-egg diet (<2 eggs/wk) affected circulating lipid profiles, in particular high-density lipoprotein (HDL) cholesterol, in overweight or obese people with prediabetes or T2D. DESIGN A total of 140 participants were randomly assigned to one of the 2 diets as part of a 3-mo weight maintenance study. Participants attended the clinic monthly and were instructed on the specific types of foods and quantities to be consumed. RESULTS There was no significant difference in the change in HDL cholesterol from screening to 3 mo between groups; the mean difference (95% CI) between high- and low-egg groups was +0.02 mmol/L (-0.03, 0.08 mmol/L; P = 0.38). No between-group differences were shown for total cholesterol, low-density lipoprotein cholesterol, triglycerides, or glycemic control. Both groups were matched for protein intake, but the high-egg group reported less hunger and greater satiety postbreakfast. Polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) intakes significantly increased from baseline in both groups. CONCLUSIONS High egg consumption did not have an adverse effect on the lipid profile of people with T2D in the context of increased MUFA and PUFA consumption. This study suggests that a high-egg diet can be included safely as part of the dietary management of T2D, and it may provide greater satiety. This trial was registered at the Australia New Zealand Clinical Trials Registry (http://www.anzctr.org.au/) as ACTRN12612001266853.
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Affiliation(s)
- Nicholas R Fuller
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - Ian D Caterson
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - Amanda Sainsbury
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - Gareth Denyer
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - Mackenzie Fong
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - James Gerofi
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - Katherine Baqleh
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - Kathryn H Williams
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - Namson S Lau
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
| | - Tania P Markovic
- From The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders (NRF, AS, IDC, GD, MF, JG, KB, KHW, NSL, and TPM) and School of Molecular Bioscience (GD), The University of Sydney, Sydney, Australia, and Metabolism & Obesity Services, Royal Prince Alfred Hospital, Camperdown, Australia (IDC and TPM)
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Clayton ZS, Scholar KR, Shelechi M, Hernandez LM, Barber AM, Petrisko YJ, Hooshmand S, Kern M. Influence of Resistance Training Combined with Daily Consumption of an Egg-based or Bagel-based Breakfast on Risk Factors for Chronic Diseases in Healthy Untrained Individuals. J Am Coll Nutr 2015; 34:113-9. [DOI: 10.1080/07315724.2014.946622] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Oggioni C, Cena H, Wells JCK, Lara J, Celis-Morales C, Siervo M. Association between worldwide dietary and lifestyle patterns with total cholesterol concentrations and DALYs for infectious and cardiovascular diseases: an ecological analysis. J Epidemiol Glob Health 2015; 5:315-25. [PMID: 25747186 PMCID: PMC7320501 DOI: 10.1016/j.jegh.2015.02.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Revised: 02/03/2015] [Accepted: 02/04/2015] [Indexed: 12/03/2022] Open
Abstract
Global dietary and lifestyle trends are primary risk factors for communicable and non-communicable diseases. An ecological analysis was conducted to examine the association of global dietary and lifestyle patterns with total cholesterol concentrations. This study also investigated whether total cholesterol modified the association between dietary and lifestyle habits with disability-adjusted-life-years-lost (DALYs) for infectious and cardiovascular diseases (CVDs). Country-specific mean total cholesterol concentrations and DALYs for infectious and CVDs were obtained. Data were then matched to country-specific food and energy availability for consumption and information on obesity, physical inactivity, urbanization, gross domestic product (GDP), life expectancy and smoking. Stepwise multiple regression models were developed to identify significant predictors of total cholesterol concentrations and DALYs for infectious and CVDs. Life expectancy and egg and meat consumption were significantly associated with cholesterol concentrations. DALYs for infectious diseases were associated with smoking, life expectancy and per capita GDP. Smoking was the only predictor of DALYs for CVDs. The improvement of socio-demographic conditions and economic growth is likely to reduce the burden of communicable diseases in developing countries. A concurring increase in non-communicable diseases is expected, and these results have, yet again, identified smoking as a primary risk factor for CVDs.
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Affiliation(s)
- C Oggioni
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Campus for Ageing and Vitality, Newcastle on Tyne NE4 5PL, UK; Department of Public Health, Neuroscience, Experimental and Forensic Medicine, Section of Human Nutrition, University of Pavia, via Bassi 21, 27100 Pavia, Italy
| | - H Cena
- Department of Public Health, Neuroscience, Experimental and Forensic Medicine, Section of Human Nutrition, University of Pavia, via Bassi 21, 27100 Pavia, Italy
| | - J C K Wells
- Childhood Nutrition Research Centre, UCL Institute of Child Health, London, UK
| | - J Lara
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Campus for Ageing and Vitality, Newcastle on Tyne NE4 5PL, UK
| | - C Celis-Morales
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Campus for Ageing and Vitality, Newcastle on Tyne NE4 5PL, UK
| | - M Siervo
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Campus for Ageing and Vitality, Newcastle on Tyne NE4 5PL, UK.
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West AA, Shih Y, Wang W, Oda K, Jaceldo-Siegl K, Sabaté J, Haddad E, Rajaram S, Caudill MA, Burns-Whitmore B. Egg n-3 Fatty Acid Composition Modulates Biomarkers of Choline Metabolism in Free-Living Lacto-Ovo-Vegetarian Women of Reproductive Age. J Acad Nutr Diet 2014; 114:1594-600. [DOI: 10.1016/j.jand.2014.02.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Accepted: 12/05/2013] [Indexed: 10/25/2022]
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32
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Iannotti LL, Lutter CK, Bunn DA, Stewart CP. Eggs: the uncracked potential for improving maternal and young child nutrition among the world's poor. Nutr Rev 2014; 72:355-68. [DOI: 10.1111/nure.12107] [Citation(s) in RCA: 119] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Affiliation(s)
- Lora L Iannotti
- Institute for Public Health; Brown School; Washington University; St. Louis Missouri USA
| | - Chessa K Lutter
- Pan American Health Organization/World Health Organization; Washington, DC USA
| | - David A Bunn
- College of Agricultural and Environmental Sciences; University of California, Davis; Davis California USA
| | - Christine P Stewart
- Program in International and Community Nutrition; University of California, Davis; Davis California USA
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Kanter MM, Kris-Etherton PM, Fernandez ML, Vickers KC, Katz DL. Exploring the factors that affect blood cholesterol and heart disease risk: is dietary cholesterol as bad for you as history leads us to believe? Adv Nutr 2012; 3:711-7. [PMID: 22983850 PMCID: PMC3648753 DOI: 10.3945/an.111.001321] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
This paper summarizes presentations given at the 2011 Experimental Biology meetings about the latest research and a paleoanthropological perspective pertaining to the relationship between dietary cholesterol intake and cardiovascular disease risk. For much of the past 50 years, a great deal of the scientific literature regarding dietary fat and cholesterol intake has indicated a strong positive correlation with heart disease. In recent years, however, there have been a number of epidemiological studies that did not support a relationship between cholesterol intake and cardiovascular disease. Further, a number of recent clinical trials that looked at the effects of long-term egg consumption (as a vehicle for dietary cholesterol) reported no negative impact on various indices of cardiovascular health and disease. Coupled with data indicating that the impact of lowering dietary cholesterol intake on serum LDL levels is small compared with other dietary and lifestyle factors, there is a need to consider how otherwise healthy foods can be incorporated in the diet to meet current dietary cholesterol recommendations. Because eggs are a healthful food, it is particularly important that sensible strategies be recommended for inclusions of eggs in a healthy diet.
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Affiliation(s)
- Mitchell M. Kanter
- Egg Nutrition Center, Park Ridge, IL,To whom correspondence should be addressed. E-mail:
| | | | | | | | - David L. Katz
- Yale University Prevention Research Center, New Haven, CT
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Barona J, Fernandez ML. Dietary cholesterol affects plasma lipid levels, the intravascular processing of lipoproteins and reverse cholesterol transport without increasing the risk for heart disease. Nutrients 2012; 4:1015-25. [PMID: 23016129 PMCID: PMC3448084 DOI: 10.3390/nu4081015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2012] [Revised: 07/30/2012] [Accepted: 08/03/2012] [Indexed: 01/18/2023] Open
Abstract
The associations between dietary cholesterol and heart disease are highly controversial. While epidemiological studies and clinical interventions have shown the lack of correlation between cholesterol intake and cardiovascular disease (CVD) risk, there is still concern among health practitioners and the general population regarding dietary cholesterol. In this review, several clinical studies utilizing cholesterol challenges are analyzed in terms of changes that occur in lipoprotein metabolism resulting from excess consumption of cholesterol. Dietary cholesterol has been shown to increase both LDL and HDL in those individuals who respond to a cholesterol challenge without altering the LDL cholesterol/HDL cholesterol ratio, a key marker of CVD risk. Further, dietary cholesterol has been shown to increase only HDL with no changes in LDL with average cholesterol consumption and during weight loss interventions. Ingestion of cholesterol has also been shown to increase the size of both LDL and HDL particles with the associated implications of a less atherogenic LDL particle as well as more functional HDL in reverse cholesterol transport. Other changes observed in lipoprotein metabolism are a greater number of large LDL and decreases in small LDL subfractions. All this information put together points to specific roles of dietary cholesterol in substantially altering intravascular processing of lipoproteins as well as reverse cholesterol transport.
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Affiliation(s)
- Jacqueline Barona
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA;
- School of Microbiology, University of Antioquia, Medellin, A.A. 1226, Colombia
| | - Maria Luz Fernandez
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA;
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Abstract
PURPOSE OF REVIEW The perceived notion that dietary cholesterol is associated with increased risk for coronary heart disease (CHD) has led to dietary recommendations of no more than 300 mg/day for healthy populations in the USA. This study will review the recent evidence that challenges the current dietary restrictions regarding cholesterol while it presents some beneficial effects of eggs (an icon for dietary cholesterol) in healthy individuals. RECENT FINDINGS The European countries, Australia, Canada, New Zealand, Korea and India among others do not have an upper limit for cholesterol intake in their dietary guidelines. Further, existing epidemiological data have clearly demonstrated that dietary cholesterol is not correlated with increased risk for CHD. Although numerous clinical studies have shown that dietary cholesterol challenges may increase plasma LDL cholesterol in certain individuals, who are more sensitive to dietary cholesterol (about one-quarter of the population), HDL cholesterol also rises resulting in the maintenance of the LDL/HDL cholesterol ratio, a key marker of CHD risk. SUMMARY The lines of evidence coming from current epidemiological studies and from clinical interventions utilizing different types of cholesterol challenges support the notion that the recommendations limiting dietary cholesterol should be reconsidered.
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Affiliation(s)
- Maria L Fernandez
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA.
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Traditional dietary recommendations for the prevention of cardiovascular disease: do they meet the needs of our patients? CHOLESTEROL 2012; 2012:367898. [PMID: 22482040 PMCID: PMC3299312 DOI: 10.1155/2012/367898] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2011] [Revised: 12/31/2011] [Accepted: 01/08/2012] [Indexed: 02/07/2023]
Abstract
The characteristics of patients with CVD have changed: whereas smoking prevalence declines, obesity and metabolic syndrome are on the rise. Unfortunately, the traditional low-fat diet for the prevention of cardiovascular disease (CVD) still seems to be the “mainstream knowledge” despite contradicting evidence. But lowering LDL-cholesterol by the wrong diet even may be counterproductive, if sd-LDL is raised and HDL is lowered. New insights into the pathophysiology of insulin resistance and its influence on the effects of dietary changes have led to a better approach: (1) the higher a patient's insulin resistance, the more important is the glycemic load of the diet. (2) Fat quality is much more important than fat quantity. (3) The best principle for a reduced calorie intake is not fat counting, but a high volume diet with low energy density, which means fibre rich vegetables and fruits. (4) And finally, satiation and palatability of a diet is very important: there is no success without the patient's compliance. Thus, the best approach to the dietary prevention of CVD is a Mediterranean style low-carb diet represented in the LOGI pyramid. Dietary guidelines for the prevention of CVD should to be revised accordingly.
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