CHAPTER 3. Vitamins and Folate Fortification in the Context of Cardiovascular Disease Prevention

Antonopoulos, Alexios S; Shirodaria, C; Antoniades, Charalambos

doi:10.1039/9781849734714-00035

Cited by 2 publications

(2 citation statements)

References 27 publications

(43 reference statements)

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“…Eggs contain carotenoids (lutein and zeaxanthin) recognised for their role in protecting against age-related macular degeneration and cataracts, as well as for their antioxidant and anti-inflammatory properties [ 75 , 84 ]. They provide arginine (a precursor to nitric oxide), which in turn causes blood vessels to dilate, thereby playing a key role in endothelial function [ 85 ], and folate, which may reduce the risk of T2DM and cardiovascular disease [ 86 , 87 ], and risk of neural tube defects during pregnancy [ 88 ].…”

Section: Positive and Negative Nutritional Qualities Of Eggsmentioning

confidence: 99%

Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

et al. 2015

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The guidelines for dietary cholesterol and/or egg intake for both the general population and those at higher risk of cardiovascular disease (for example, people with type 2 diabetes mellitus (T2DM)) differ between countries, and even for different specialist societies in a country. The disparity between these guidelines is at least in part related to the conflicting evidence as to the effects of eggs in the general population and in those with T2DM. This review addresses the effect of eggs on cardiovascular disease (CVD) risk from both epidemiological research and controlled prospective studies, in people with and without cardio-metabolic disease. It also examines the nutritional qualities of eggs and whether they may offer protection against chronic disease. The evidence suggests that a diet including more eggs than is recommended (at least in some countries) may be used safely as part of a healthy diet in both the general population and for those at high risk of cardiovascular disease, those with established coronary heart disease, and those with T2DM. In conclusion, an approach focused on a person’s entire dietary intake as opposed to specific foods or nutrients should be the heart of population nutrition guidelines.

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Section: Positive and Negative Nutritional Qualities Of Eggsmentioning

confidence: 99%

Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

et al. 2015

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“…Eggs contain a number of nutrients (5,6) that may reduce risk of T2D and cardiovascular disease (CVD), including folate (7) and arginine (8,9). Eggs were also shown to increase circulating concentrations of HDL cholesterol (10,11), which is associated with reduced CVD risk (12).…”

Section: Introductionmentioning

confidence: 99%

The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) study—a 3-mo randomized controlled trial

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Caterson

Sainsbury

et al. 2015

The American Journal of Clinical Nutrition

101

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High egg consumption did not have an adverse effect on the lipid profile of people with T2D in the context of increased MUFA and PUFA consumption. This study suggests that a high-egg diet can be included safely as part of the dietary management of T2D, and it may provide greater satiety. This trial was registered at the Australia New Zealand Clinical Trials Registry (http://www.anzctr.org.au/) as ACTRN12612001266853.

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CHAPTER 3. Vitamins and Folate Fortification in the Context of Cardiovascular Disease Prevention

Cited by 2 publications

References 27 publications

Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) study—a 3-mo randomized controlled trial

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