The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis

Kuang, Heqian; Yang, Fang; Zhang, Yan; Wang, Tiannan; Chen, Guoxun

doi:10.1155/2018/6303810

Cited by 78 publications

(69 citation statements)

References 209 publications

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“…Salah satu jenis profil lipid yang bersifat positif bagi pasien adalah High Density Lipoprotein (HDL), yang bekerja mengangkut kolesterol jahat dari endotel pembuluh darah sehingga tidak terjadi akumulasi kolesterol dalam endotel pembuluh darah kemudian diangkut ke hepar dan kemudian dibuang melalui saluran pencernaan (9) . Aterosklerosis terjadi akibat terakumulasinya kolesterol jahat pada endotel pembuluh darah, sehingga dengan keberadaan kolesterol HDL akan membersihkan pembuluh darah dari kolesterol jahat.…”

Section: Pendahuluanunclassified

Hubungan Kadar High Density Lipoprotein (HDL) Dengan Kejadian Hipertensi

Rafsanjani

Asriati

Kholidha

et al. 2019

JPM

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Eventyally this study aims to determine the correlation between HDL levels as a risk factor of hypertension. This research used observational analytic design with cross sectional approach. The independent variable was total cholesterol levels and the dependent variable was hypertension. The research was located in Selabangga Village, Moramo District with the total sample of 57 samples based on the inclusion and exclusion criteria selected by the purposive sampling method. These data were obtained by using a measurement instrument of HDL level (lipids Pro) and blood pressure measurement devices (aneroid sphygmomanometer). The result of data was processed by Chi Square statistic test and Prevalence Odds Ratio (POR). The results of HDL research on hypertension found that from the 57 respondents, 34 respondents (56,9%) were hypertension and 25 respondents (43,9%) were hypertension whit HDL level at risk. Based on Chi-square statistical test, it was found that between HDL level and hypertension showed p value of 0.000 <α (0,05). While, the POR value of the HDL variable was 10,000 CI 95% 2,865-34,899. The conclusion of this study was the HDL level correlated as a risk factor for hypertension incidence.

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Section: Pendahuluanunclassified

Hubungan Kadar High Density Lipoprotein (HDL) Dengan Kejadian Hipertensi

Rafsanjani

Asriati

Kholidha

et al. 2019

JPM

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“…Eggs are a major source of dietary cholesterol, but they are also an affordable source of high quality protein, iron, unsaturated fatty acids, phospholipids, and carotenoids 4. However, because of the cholesterol content in eggs, the association between egg intake and cardiovascular disease risk has been a topic of intense debate in the past decade.…”

Section: Introductionmentioning

confidence: 99%

Egg consumption and risk of cardiovascular disease: three large prospective US cohort studies, systematic review, and updated meta-analysis

Drouin‐Chartier

Chen

et al. 2020

BMJ

113

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Objective To evaluate the association between egg intake and cardiovascular disease risk among women and men in the United States, and to conduct a meta-analysis of prospective cohort studies. Design Prospective cohort study, and a systematic review and meta-analysis of prospective cohort studies. Setting Nurses’ Health Study (NHS, 1980-2012), NHS II (1991-2013), Health Professionals’ Follow-Up Study (HPFS, 1986-2012). Participants Cohort analyses included 83 349 women from NHS, 90 214 women from NHS II, and 42 055 men from HPFS who were free of cardiovascular disease, type 2 diabetes, and cancer at baseline. Main outcome measures Incident cardiovascular disease, which included non-fatal myocardial infarction, fatal coronary heart disease, and stroke. Results Over up to 32 years of follow-up (>5.54 million person years), 14 806 participants with incident cardiovascular disease were identified in the three cohorts. Participants with a higher egg intake had a higher body mass index, were less likely to be treated with statins, and consumed more red meats. Most people consumed between one and less than five eggs per week. In the pooled multivariable analysis, consumption of at least one egg per day was not associated with incident cardiovascular disease risk after adjustment for updated lifestyle and dietary factors associated with egg intake (hazard ratio for at least one egg per day v less than one egg per month 0.93, 95% confidence interval 0.82 to 1.05). In the updated meta-analysis of prospective cohort studies (33 risk estimates, 1 720 108 participants, 139 195 cardiovascular disease events), an increase of one egg per day was not associated with cardiovascular disease risk (pooled relative risk 0.98, 95% confidence interval 0.93 to 1.03, I 2 =62.3%). Results were similar for coronary heart disease (21 risk estimates, 1 411 261 participants, 59 713 coronary heart disease events; 0.96, 0.91 to 1.03, I 2 =38.2%), and stroke (22 risk estimates, 1 059 315 participants, 53 617 stroke events; 0.99, 0.91 to 1.07, I 2 =71.5%). In analyses stratified by geographical location (P for interaction=0.07), no association was found between egg consumption and cardiovascular disease risk among US cohorts (1.01, 0.96 to 1.06, I 2 =30.8%) or European cohorts (1.05, 0.92 to 1.19, I 2 =64.7%), but an inverse association was seen in Asian cohorts (0.92, 0.85 to 0.99, I 2 =44.8%). Conclusions Results from the three cohorts and from the updated meta-analysis show that moderate egg consumption (up to one egg per day) is not associated with cardiovascular disease risk overall, and is associated with potentially lower cardiovascular disease risk in Asian populations. Systematic review registration PROSPERO CRD42019129650.

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“…Eggs are consumed by millions of people worldwide, being considered a complete food for the human diet due to their large amounts of essential nutrients such as proteins, lipoproteins (ovalbumin, ovotransferrin, HDL and LDL), a wide variety of minerals (potassium, phosphorus, calcium, iron, magnesium), vitamins (A, D, E, K, B6, B9, B12, riboflavin), lipids (MUFAs, PUFAs, carotenoids, choline and phospholipids) and other bioactive compounds [1]. It is also proved that a moderate consumption of eggs can improve the lipid profile [2], decreasing the risk of cardiovascular disease [3,4] or reducing the prevalence of metabolic syndrome [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Franco

Rois²,

Arias³

et al. 2020

Foods

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Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet.

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The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis

Cited by 78 publications

References 209 publications

Hubungan Kadar High Density Lipoprotein (HDL) Dengan Kejadian Hipertensi

Hubungan Kadar High Density Lipoprotein (HDL) Dengan Kejadian Hipertensi

Egg consumption and risk of cardiovascular disease: three large prospective US cohort studies, systematic review, and updated meta-analysis

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

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