The British Egg Information Service Query

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The British Egg Information Service Query

JoAnn Guest

Jul 05, 2004 15:48 PDT

 

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RSM Forum on Food & Health - Conference Proceedings

http://www.nutritionandeggs.co.uk/clinical_papers/clinical_papers1.html#ab2

 

 

The British Egg Information Service (BEIS) has been set up to answer

queries about eggs from the general public, education sector and the

media. BEIS has collated some research and abstracts from a few key

papers for your reference.

 

Plasma lipid and lipoprotein responses to dietary fat and cholesterol:

a meta-analysis

 

A Prospective Study of Egg Consumption and Risk of Cardiovascular

Disease in Men and Women

 

Dietary lipids and blood cholesterol:

quantitative meta-analysis of metabolic ward studies

 

Effect of dietary cholesterol on plasma cholesterol concentration in

subjects following reduced fat, high fibre diet

 

Plasma lipid and lipoprotein responses to dietary fat and cholesterol: a

meta-analysis Wanda H Howell, Donald J McNamara, Mark A Tosca, Bruce T Smith,

and John A Gaines.

 

ABSTRACT

Quantitative relations between dietary fat and cholesterol and plasma

lipid concentrations have been the subject of much study and

controversy during the past 40 years.

 

Previous meta-analyses have focused on the most tightly controlled,

highest-quality experiments. To test whether the findings of these

investigations are generalizable to broader experimental settings and to

the design of practical dietary education investigations, data from 224

published studies on

8143 subjects in 366 independent groups including 878 diet-blood lipid

comparisons were subjected to weighed multiple-regression analysis.

 

Inclusion criteria specified intervention studies published in English

between 1966 and 1994 reporting quantitative data on changes in dietary

cholesterol and fat and corresponding changes in serum cholesterol,

triacylglycerol, and lipoprotein cholesterol concentrations.

 

Regression models are reported for serum total cholesterol,

triacyglycerol, and low-density-high-density, and

very-low-density-lipoprotein cholesterol, with multiple correlations of

0.74, 0.65, 0.41, 0.14, and 0.34,

respectively. Interactions of dietary factors, initial dietary intakes

and serum concentrations, and study and subject characteristics had

little effect on these models.

 

Predictions indicated that compliance with current dietary

recommendations (30% of energy of fat, <10% from saturated fat, and <300

mg cholesterol/d) will reduce plasma total and

low-density-lipoprotein-cholesterol concentrations by = 5% compared with

amounts associated with the average American diet.

 

Am J Clin Nutr 1997;65:1747-64.

 

 

 

 

A Prospective Study of Egg Consumption and Risk of Cardiovascular

Disease in Men and Women.

Frank B. Hu, MD, Meir J. Stampfer, MD, Eric B. Rimm, ScD, JoAnn E.

Manson, MD, Alberto, Ascherio, MD, Graham A. Colditz, MD, Bernard A.

Rosner, PhD, Donna Spiegelman, ScD, Frank E. Speizer, MD, Frank M.

Sacks, MD, Charles H. Hennekens, MD, Walter C. Willett, MD.

 

ABSTRACT

 

Context Reduction in egg consumption has been widely recommended to

lower blood cholesterol levels and prevent coronary heart disease

 

(CHD). Epidemiology studies on egg consumption and risk of CHD are

sparse.

 

Objective To examine the association between egg consumption and risk of

CHD and stroke in men and women.

 

Design and Setting

Two prospective cohort studies, the Health Professionals Follow-up Study

(1986-1994) and the Nurses¡¯ Health Study (1980 ¡ª 1994).

 

Participants A total of 37 851 men aged 40 to 75 years at study outset

and 80 082 women aged 34 to 59 years at study outset, free of

cardiovascular diseases, diabetes, hypercholesterolemia, or cancer.

Main Outcome Measures Incident nonfatal myocardial infraction, fatal

CHD, and stroke corresponding to daily egg consumption as determined by

a food-frequency questionnaire.

 

Results

We documented 866 incident cases of CHD and 258 incident cases

of stroke in men during 8 years of follow-up and 939 incident cases of

CHD and 563 incident cases of stoke in women during 14 years of

follow-up. After adjustment for age, smoking, and other potential CHD

risk factors, we found no evidence of an overall significant

association between egg consumption and risk of CHD or stroke in either

men or women. The relative risks (RRs) of CHD across categories of

intake were less than 1 per week (1.0), 1 per week (1.06), 2 to 4 per

week (1.12), 5 to 6 per week (0.90), and ¡Ý 1 per day (1.0 (P for trend

- .75) for men; and less than 1 per week (1.0), 1 per week (0.82), 2 to

4 per week (0.99), 5 to 6 per week (0.95), and ¡Ý1 per day (0.82) (P for

trend = .95) for women.

 

In subgroup analyses, higher egg consumption appeared to be associated

with increased risk of CHD only among diabetic subjects (RR of CHD

comparing more

than 1 egg per day with less than 1 egg per week among

diabetic men, 2.02(95% confidence interval, 1.05-3.87; P for trend =

0.4), and among diabetic women, 1.49 (0.88 ¡ª 2.52; P for trend = 0.0.

 

Conclusion These findings suggest that consumption of up to 1 egg per

day is unlikely to have substantial overall impact on the risk of CHD or

stroke among healthy men and women. The apparent increased risk of CHD

associated with higher egg consumption among diabetic participants

warrants further research.

jama. 1999;281:1387-1394 www.jama.com

 

Dietary lipids and blood cholesterol: quantitative meta-analysis of

metabolic ward studies

Robert Clarke, Chris Frost, Rory Collins, Paul Appleby, Richard Peto

 

ABSTRACT

 

Objective: To determine the quantitative importance of dietary fatty

acids and dietary cholesterol to blood concentrations of total, low

density lipoprotein and high density lipoprotein cholesterol.

 

Design:

 

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

volunteers. Subjects: 395 dietary experiments (median duration 1 month)

among129 groups of individuals.

 

Results: Isocaloric replacement of saturated fats by complex

carbohydrates for 10% of dietary calories

resulted in blood total cholesterol falling by 0.52 (SE 0.03) mmol/l

and low density lipoprotein cholesterol falling by 0.36 (0.05) mmol/l.

 

Isocaloric replacement of complex carbohydrates by polyunsaturated fats

for 5% of dietary calories resulted in total cholesterol falling by a

further 0.13 (0.02) mmol/l and low density lipoprotein cholesterol

falling by 0.11 (0.02)mmol/l. Similar replacement of carbohydrates by

monounsaturated fats produced no significant effect on total or low

density lipoprotein cholesterol.

Avoiding 200 mg/day dietary cholesterol further decreased blood total

cholesterol by 0.13 (0.02) mmol/l and low density lipoprotein

cholesterol by 0.10 (0.02) mmol/l.

 

Conclusions: In typical British diets replacing 60% of saturated fats by

other fats and avoiding 60% of dietary cholesterol would reduce blood

total cholesterol by about 0.8 mmol/l (that is, by 10-15%), with four

fifths of this reduction being in low density lipoprotein cholesterol.

 

Effect of dietary cholesterol on plasma cholesterol concentration in

subjects following reduced fat, high fibre diet.

Jacqueline Edington, Moira Geekie, Robin Carter, Lisa Benfield, Karen

Fisher, Madeleine Ball, Jim Mann.

 

ABSTRACT

 

One hundred and sixty eight subjects participated in a randomised

crossover study to determine whether halving or doubling the present

dietary cholesterol intake from eggs had any influence on blood

cholesterol concentration in people following current dietary

recommendations. During the first eight weeks all participants were

advised to follow a reduced fat diet (26% total energy for

hyperlipidaemic patients, 35% total energy for normolipidaemic

volunteers) with an increased ratio of polyunsaturated to saturated

fatty acids.

 

This background diet was continued throughout the 16 week experimental

period, during which participants ate either two or seven eggs a week. A

small but significant increase in total cholesterol was seen after four

weeks in the group eating seven eggs a week compared with that in the

group eating two eggs a week, but this was no longer apparent after

eight weeks.

 

Previous studies suggesting that dietary cholesterol has a greater

effect on the serum cholesterol concentration either have been carried

out against a background of a higher fat intake or have contrasted

extreme cholesterol intake. A further reduction in dietary cholesterol

seems to be unnecessary in those people who have already reduced their

intake of saturated fat and increased the ratio of polyunsaturated to

saturated fatty acids and fibre rich carbohydrate.

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Nutritional values of the egg

---

http://www.nutritionandeggs.co.uk/eggs_nutrition/nutrition2.html

 

Moderator's Note:

Just a cautionary note reminding you to ensure that all your eggs are

purchased are from an organic source.

 

Eggs obtained from a traditional source contain measurable quantities of

antibiotics and growth hormones which tend to be detrimental to our

health and well being!

JoAnn

 

We have rapidly moved from a paradigm where we only had to assure

that food was safe to eat to one where we need to demonstrate and

communicate clearly that food is not only safe but has beneficial

effects.

 

The body requires different amounts of each vitamin and mineral

because each has a different function. People have different

requirements according to their age, sex, level of activity and

state of health.

 

Eggs contain some of the recognised vitamins and minerals and these

help to maintain essential bodily functions.

 

There is however, increasing evidence that other nutrients that

have been found in eggs, the carotenoids, lutein and zeaxanthin

might be involved in the prevention of cataracts and age-related

macular degeneration (AMD), a major cause of blindness in elderly

people.

 

Eggs are also rich in choline, an essential component of all cells.

Recent research suggests that choline may have a role in normal

development of memory.

 

The three tables below indicate the more recognised nutrients found

in eggs and their benefits.

 

Fat Soluble Vitamins

 

A -Essential for vision in dim light; necessary for maintenance of

mucous membranes; skin and growth.

 

As retinol in organic butter,organic egg yolk and fatty fish. As

carotenes in milk, carrots, tomatoes, dark green vegetables. Reduced

night vision; loss of sight through gradual damage to the cornea.

Lowered resistance to infection. Vitamin A is stored in the liver

and toxicity can occur.

 

D- Promotes calcium and phosphate absorption from food and is thus

essential for bones and teeth. Sunshine, oily fish, organic egg

yolk, organic whole grains and breakfast cereals. Failure of bones

to grow and calcify leading to rickets in children and osteomalacia

in adults. Vitamin D can be toxic at high levels.

 

E- Protects cell membranes from damage by oxidation. Vegetable oils,

nuts, vegetables and cereals. Deficiency may occur in premature

infants or due to malabsorption. Not known.

 

Water Soluble Vitamins

 

Thiamin (B1) Involved in the release of energy from carbohydrate. It

is important for the brain and nerves, which use glucose for their

energy needs. Organic cereals, nuts and pulses are rich sources.

 

Green vegetables, pork and fruits and fortified cereals contain

thiamin. Deficiency leads to beriberi. Alcoholics sometimes develop

deficiency. The body excretes excess thiamin.

 

Riboflavin (B2) Involved in energy release, especially from fat and

protein. Rich sources are organic yoghurt, eggs, green vegetables

and yeast extract, and fortified cereals. Deficiency includes

changes to the mucous membrane and skin around the mouth and nose.

The body excretes excess riboflavin. No known adverse effect.

 

Vitamin B6 (Pyridoxine) Involved in the metabolism of protein. Found

in a variety of foods: beef, fish and poultry are rich sources.

Deficiency may occur as a complication of disease and drug effects.

High intakes (from vitamin pills) may be harmful.

 

B12 Is necessary for the proper formation of blood cells and nerve

fibres. Eggs also contain B12. Almost no plant foods contain B12.

Fortified breakfast cereals are a useful source. Deficiency leads to

pernicious anaemia. No toxic effects known.

 

Folate Involved in the formation of blood cells.Reduces the risk of

Neural tube defects in babies. Orange juice, dark green vegetables

are rich sources. Nuts, wholemeal bread, and organic whole grain

breakfast cereals are sources. Deficiency leads to megaloblastic

anaemia. No toxic effects known.

 

Mineral

 

 

Calcium

 

Calcium is the main constituent of hydroxyapatite, the principal

mineral in bones and teeth.

Calcium is sometimes bound by phytates (found in wholegrain cereals

and pulses) and oxalates (found in spinach and rhubarb).

 

Deficiency of calcium in bones can result from an

inadequate supply of vitamin D, which is essential for its

absorption. This condition is known as rickets in children and

osteomalacia in adults. No known toxic effects.

 

Phosphorus 80% of the phosphorus in the body is present as calcium

salts in the skeleton. Phosphorus is present in all plant and animal

cells. Affects calcium balance.

 

Iron Iron is required for the formation of haemoglobin in red blood

cells, which transport oxygen around the body. Iron is found in

plant and animal sources. A lack of iron leads to lower iron stores

in the body and eventually to iron deficiency anaemia. No known

toxic effects.

 

Iodine Iodine is used to make thyroid hormones, which control many

metabolic activities. Seafood, sea salt and bread, organic dairy

products and eggs. Lethargy and swelling of the thyroid gland in the

neck to form a goitre. Nowadays this is rare in the UK. Infants born

of severely iodine deficient mothers may be mentally retarded

(cretinism). No known toxic effects.

 

Selenium As an antioxidant it protects cell membranes against

oxidation. Whole grain cereals, fish, offal, and eggs. Keshan

disease (type of heart disease). Excess selenium is toxic.

 

Zinc Essential for growth, and sexual maturation. Involved in enzyme

activity and taste perception. Organic eggs and fish, wholegrain

cereals and pulses. Dietary deficiency is rare; may cause delayed

puberty and retarded growth. Interferes with copper metabolism.

 

References:

1. Suzen M. Moeller, Paul F. Jacques, Jeffrey B. Blumberg, The

Potential of Dietary Xanthophylls in Cataract and Age-Related

Macular Degeneration, Journal of the American College of Nutrition,

19, 522S, 2000

2. Steven H.Zeisel, Choline: Needed for Normal Development of

Memory, Journal of the American College of Nutrition, 19, 528S, 2000

 

Mrsjo-

DietaryTi-

Alternat-

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