Egg consumption and endothelial function: a randomized controlled crossover trial

Katz, David L.; Evans, Marian; Nawaz, Haq; Njike, Valentine Yanchou; Chan, WC; Comerford, Beth; Hoxley, Martha

doi:10.1016/j.ijcard.2003.11.028

Cited by 84 publications

(67 citation statements)

References 31 publications

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“…Compared with other animal protein sources, eggs contain proportionately less saturated fat, which has generally been recognized as a strong dietary determinant of elevated LDL levels (18) . Epidemiological studies suggest that, among hyper-responders, dietary cholesterol from eggs leads to a modest increase in serum LDL cholesterol (LDL-C) and HDL cholesterol (HDL-C) concentrations and no effect on the ratio of LDL-C to HDL-C (19)(20)(21)(22)(23) . It is estimated that each additional 100 mg of dietary cholesterol intake results in an increase of 1?9 mg/dl in LDL-C and 0?4 mg/dl in HDL-C (23) .…”

Section: Discussionmentioning

confidence: 99%

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

Radzevičienė

Ostrauskas

2012

Public Health Nutr.

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Objective: Type 2 diabetes mellitus appears to involve an interaction between susceptible genetic backgrounds and environmental factors including highly calorific diets. As it is important to identify modifiable risk factors that may help reduce the risk of type 2 diabetes mellitus, the aim of the present study was to determine the association between egg consumption and the risk of type 2 diabetes mellitus. Design: A specifically designed questionnaire was used to collect information on possible risk factors of type 2 diabetes mellitus. The odds ratios and 95 % confidence intervals for type 2 diabetes mellitus were calculated by conditional logistic regression. Setting: A case-control study in a Lithuanian out-patient clinic was performed in 2001. Subjects: A total of 234 cases with a newly confirmed diagnosis of type 2 diabetes mellitus and 468 controls free of the disease. Results: Variables such as BMI, family history of diabetes, cigarette smoking, education, morning exercise and plasma TAG level were retained in multivariate logistic regression models as confounders because their inclusion changed the value of the odds ratio by more than 10 % in any exposure category. After adjustment for possible confounders more than twofold increased risk of type 2 diabetes mellitus was determined for individuals consuming 3-4?9 eggs/week (OR 5 2?60; 95 % CI 1?34, 5?08) and threefold increased risk of the disease was determined for individuals consuming $5 eggs/week (OR 5 3?02; 95 % CI 1?14, 7?98) compared with those eating ,1 egg/week. Conclusions: Our data support a possible relationship of egg consumption and increased risk of type 2 diabetes mellitus.

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Section: Discussionmentioning

confidence: 99%

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

Radzevičienė

Ostrauskas

2012

Public Health Nutr.

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“…It has been suggest that among hyperresponders, dietary cholesterol from eggs leads to a modest increase in serum LDL and HDL cholesterol and no effect on LDL/HDL ratio. 8,[22][23][24][25] Thus, it is possible that the observed increased risk of HF with egg consumption might be limited to hyperresponders. However, the fact that we did not observe an association between egg consumption and baseline cholesterol in our study does not lend support to this theory.…”

Section: Discussionmentioning

confidence: 99%

Egg Consumption and Risk of Heart Failure in the Physicians’ Health Study

Djoussé

Gaziano

2008

Circulation

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Background-Reduction in dietary cholesterol is widely recommended for the prevention of cardiovascular disease.Although eggs are important sources of dietary cholesterol and other nutrients, little is known about the association between egg consumption and heart failure (HF) risk. Methods and Results-In a prospective cohort study of 21 275 participants from the Physicians' Health Study I, we examined the association between egg consumption and the risk of HF. Egg consumption was assessed with the use of a simple abbreviated food questionnaire, and we used Cox regression to estimate relative risks of HF. After an average follow-up of 20.4 years, a total of 1084 new HF cases occurred in this cohort. Although egg consumption up to 6 times per week was not associated with incident HF, egg consumption of Ն7 per week was associated with an increased risk of HF. Compared with subjects who reported egg consumption of Ͻ1 per week, hazard ratios (95% confidence intervals) for HF were 1.28 (1.02 to 1.61) and 1.64 (1.08 to 2.49) for egg consumption of 1 per day and Ն2 per day, respectively, after adjustment for age, body mass index, smoking, alcohol consumption, exercise, and history of atrial fibrillation, hypertension, valvular heart disease, and hypercholesterolemia. Similar results were obtained for HF without antecedent myocardial infarction. Conclusions-Our data suggest that infrequent egg consumption is not associated with the risk of HF. However, egg consumption of Ն1 per day is related to an increased risk of HF among US male physicians. (Circulation. 2008;117: 512-516.)

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“…LÉGRÁDY (2001) (HU et al, 1999;NAKAMURA et al, 2006;BARRAJ et al, 2009) vagy a stroke (NAKAMURA et al, 2004;QURESHI et al, 2007;DJOUSSE és GAZIANO, 2008b) kockázati tényezője lenne. KATZ et al (2005) megállapítására hivatkozva kijelentik, hogy naponta 1-2 tojás fogyasztható anélkül, hogy az hatással lenne az endothel funkciókra vagy az összkoleszterin szintre. RUXTON et al (2010) azt is kiemelik, hogy amíg a tojásfogyasztás heti 7 tojásnál kevesebbre történő korlátozása előnyös az ún.…”

Section: A Tojás Beltartalmi éRtékei -Content Values Of Eggsunclassified

A tojás mint alapvető és funkcionális élelmiszer táplálkozás-élettani jelentősége

Szöllősi

Molnár

Molnár³

et al. 2017

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AThe image of table eggs and egg consumption habits were negatively influenced by the American National Cholesterol Education Program based on the misperception that dietary cholesterol affects serum cholesterol levels in blood. Research in recent years, which is less well-known and widespread in the public awareness, has refuted this theory. Eggs are miracle foods containing 40 proteins and 18 amino acids, and rich in vitamins and minerals, with the same biological value as breast milk. Moreover, eggs have functional properties which can make it one of the possible tools for improving public health because it reduces the risk of a large number of diseases, and helps brain function and foetal development, and strengthens the immune system. Nevertheless, the Hungarian egg consumption and production were down in recent years. Stopping and reversing this trend are needed as quickly as possible. The aim of this study is to summarize the latest research results on eggs and its nutritional significance, which is able to provide a basis for adequate information to consumers and updating the knowledge of related disciplines.

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Egg consumption and endothelial function: a randomized controlled crossover trial

Cited by 84 publications

References 31 publications

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

Egg Consumption and Risk of Heart Failure in the Physicians’ Health Study

A tojás mint alapvető és funkcionális élelmiszer táplálkozás-élettani jelentősége

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