It has long been assumed and accepted that dietary cholesterol may
have a negative impact on cardiovascular health, and that consuming high levels
of cholesterol may lead to an increased risk of coronary artery
disease. Today however, several studies have found that the
correlation between dietary cholesterol consumption and an increased risk for
coronary artery disease is trivial at best1,2. Although
increased cholesterol consumption has been found to minimally increase serum
LDL levels, there seem to be no adverse cardiovascular effects, especially in
healthy individuals with healthy, variable diets2.
Eggs are higher in dietary cholesterol than any other individual
food item in the American diet, one egg yolk containing between
50 to 250g of cholesterol alone2! It is largely for this
reason that it has often been advised that egg consumption should be limited,
due to the assumed correlation between cholesterol and coronary artery
disease. In reality, eggs are a great source of a number of micro-
and macronutrients that have excellent health benefits2. Research
also suggests that egg consumption may have an impact on facilitating weight
loss, since they make you feel full longer2.
An
interesting side note to take into account is that approximately 15-25% of the
population is “hyper-responders” to cholesterol ingested through the diet1. One
study found that in these individuals, LDL and HDL levels did significantly
increase after ingestion of large amounts of dietary cholesterol (after the
equivalent of approximately 3.5 eggs per day)1. However,
the ratio of LDL to HDL in these individuals remained unchanged1. Interestingly
enough, this was the only population to be found to experience a significant
increase in LDL and HDL levels after consuming large amounts of dietary
cholesterol. Even individuals with hypercholesterolemia demonstrated
no significant changes in LDL and HDL levels, even when adding up to seven eggs
per week to their diets1.
So
what does this all mean for us? Because egg consumption only results in a very
small increase in serum levels of cholesterol in the general population, there
is no evidence that suggests that there is an increased risk for cardiovascular
disease associated with egg consumtion1. In healthy
individuals, there is no reason to exclude or limit egg consumtion1. It
is advised that, in order to decrease risk for cardiovascular disease,
individuals should consume a diet rich in a variety of different foods
containing a number of different micro- and macronutrients, and limit their
intake of foods high in simple sugars and saturated fats1.
Sources:
1. Natoli, S., Markovic, T., Lim, D., Noakes, M., Kostner,
K. Unscrambling the research: Eggs, serum cholesterol and coronary
heart disease. Nutrition and
Dietetics. 2007; 64: 105-111.
3. Fleming, Alesha. Natural Health and Wellness Chiropractic. www.nhwchiro.com, Daytona Beach, FL, 2015.
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