Thursday, 15 September 2016

An egg a day doesn't increase risk of heart attack


A new study from the University of Eastern Finland shows that eating one egg every day is not associated with an elevated risk of incident coronary heart disease.
The findings published in the American Journal of Clinical Nutrition stated that in the majority of population, dietary
cholesterol affects serum cholesterol levels only a little, and few studies have linked the intake of dietary cholesterol to an elevated risk of cardiovascular diseases.
The study found that a high intake of dietary cholesterol was not associated with the risk of incident coronary
heart disease, not in the entire study population nor in those with the APOE4 phenotype.

Moreover, the consumption of eggs, which are a significant source of dietary cholesterol, was not associated with the risk of incident coronary heart disease. The study did not establish a link between
dietary cholesterol or eating eggs with thickening of the common carotid artery walls, either.
The findings suggest that a high-cholesterol diet or frequent consumption of eggs do not increase the risk of
cardiovascular diseases even in persons who are genetically predisposed to a greater effect of dietary cholesterol on serum cholesterol levels.
In the highest control group, the study participants had an average daily dietary cholesterol intake of 520 mg and they consumed an average of one egg per day, which means that the findings cannot be generalised beyond these levels.
Globally, many nutrition recommendations no longer set limitations to the intake of dietary cholesterol. A medium-
sized or large-sized egg yolk contains between 185 and 215 mg cholesterol. Recommendations for cholesterol consumption is 200-300 mg a day.

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