Study of Egg Consumption and Risk of Cardiovascular Disease

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Study of Egg Consumption and Risk of Cardiovascular Disease

JoAnn Guest

Nov 09, 2006 13:09 PST

 

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.

 

Nutritional effect of including egg yolk in the weaning diet of

breast-fed and formula-fed infants: a randomized controlled trial.

 

Choline: needed for normal development of memory.

 

A Prospective Study of Egg Consumption and Risk of Cardiovascular

Disease in Men and Women

 

The Research Department of Human Nutrition and The Centre for

Advanced

Food Studies, The Royal Veterinary and Agricultural University,

Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. as-

--

 

Nutritional effect of including egg yolk in the weaning diet of

breast-fed and formula-fed infants: a randomized controlled trial.

Child Nutrition Research Centre, Child Health Research Institute,

Women's & Children's Hospital, North Adelaide, Australia.

 

BACKGROUND: Egg yolks can be a source of docosahexaenoic acid (DHA)

and

iron but are often associated with adverse consequences on plasma

cholesterol. OBJECTIVE: Our goal was to investigate the effect of

consumption of 4 egg yolks/wk on infant DHA status and hemoglobin,

ferritin, and plasma cholesterol concentrations. Secondary outcomes

included plasma iron, transferrin, and transferrin saturation.

DESIGN:

This was a randomized controlled trial comparing no dietary

intervention, consumption of 4 regular egg yolks/wk, and consumption

of

4 n-3 fatty acid-enriched egg yolks/wk in breast-fed and formula-fed

infants from 6 to 12 mo of age. Erythrocyte DHA concentrations,

cholesterol, and iron status were assessed at 6 and 12 mo of age.

 

RESULTS: Of the 82 breast-fed infants recruited, 23 of 28 (no

intervention), 23 of 27 (regular eggs), and 24 of 27 (n-3 eggs)

completed the trial. Of the 79 formula-fed infants enrolled, 23 of

27

(no intervention), 24 of 26 (regular eggs), and 20 of 26 (n-3 eggs)

completed the trial. Erythrocyte DHA concentrations were 30-40%

higher

after the n-3 egg intervention than after treatment with regular

eggs or

no eggs in both breast-fed and formula-fed infants.

 

Egg treatment had no significant effect on plasma cholesterol,

hemoglobin, ferritin, and transferrin but did result in improvements

in

plasma iron and transferrin saturation compared with no egg

treatment.

 

CONCLUSIONS: n-3 Fatty acid-enriched eggs may provide a means of

increasing dietary DHA during the second 6 mo of life.

Egg yolks may also be a useful source of iron during the weaning

period

and can be safely included in the weaning diet with no perturbations

in

plasma cholesterol.

 

Makrides M et al. Am J Clin Nutr. 2002 Jun; 75(6):1084-92.

 

 

 

Choline: needed for normal development of memory.

Department of Nutrition, School of Public Health, University of

North

Carolina at Chapel Hill, 27599-7400, USA. steven_-

 

Choline is a dietary component essential for normal function of all

cells. It, or its metabolites, assures the structural integrity and

signaling functions of cell membranes; it is the major source of

methyl-groups in the diet (one of choline's metabolites, betaine,

participates in the methylation of homocysteine to form methionine);

and

it directly affects nerve signaling, cell signaling and lipid

transport/metabolism.

 

In 1998, the National Academy of Sciences, USA, issued a report

identifying choline as a required nutrient for humans and

recommended

daily intake amounts. Eggs are an excellent dietary source of

choline.

Pregnancy and lactation are periods when maternal reserves of

choline

are depleted.

 

At the same time, the availability of choline for normal development

of

the brain is critical.

 

When rat pups received choline supplements (in utero or during the

second week of life), their brain function changed, resulting in the

lifelong memory enhancement. This change in memory function appears

to

be due to changes in the development of the memory center

(hippocampus)

in the brain.

 

The mother's dietary choline during a critical period in brain

development of her infant influences the rate of birth and death of

nerve cells in this center. These changes are so important that we

can

pick out the groups of animals whose mothers had extra choline even

when

these animals are elderly.

 

Thus, memory function in the aged rat is, in part, determined by

what

the mother ate. This is not the first example of a critical nutrient

that must be present at a specific time in brain development. If

folate

isn't available in the first few weeks of pregnancy, the brain does

not

form normally. Thus, we suggest that pregnancy is a period when

special

attention has to be paid to dietary intake.

 

Zeisel SH 2000. J Am Coll Nutr Oct 19 S285-S315.

 

 

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 (1.08) (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 =

0.08).

 

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)

among 129 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.

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.

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

[Guest guest]

I regularly eat DHA enriched Organic Eggs, typically poached with

runny yolk! I also put raw egg yolk in my vegetable juice with no

ill effects. Dr. Mercola has a lot of information on eggs in his

website! IMO, all natural, organic food that can be eaten raw without

causing parasitic or digestive problems should be eaten raw!

 

Brandon Winchester wrote:

>

>

>

> JoAnn Guest <angelprincessjo

> <angelprincessjo%40>> wrote: Study of Egg Consumption

> and Risk of Cardiovascular Disease

> JoAnn Guest

> Nov 09, 2006 13:09 PST

>

> 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.