Eggs, serum cholesterol, and coronary heart disease

Dawber, Thomas R.; Nickerson, R. J.; Brand, Frederick N.; Pool, Jan

doi:10.1093/ajcn/36.4.617

Cited by 135 publications

(66 citation statements)

References 15 publications

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“…In an earlier study it was also concluded that differences in egg consumption were unrelated to blood cholesterol level or to coronary heart disease incidence (Dawber et al, 1982). This is in agreement with another study in humans suggesting that a moderate egg intake should not be rigorously restricted in healthy individuals (Schnohr et al, 1994).…”

Section: Nutrient Stabilitysupporting

confidence: 78%

Designer egg evaluation in a controlled trial

Surai¹,

Macpherson²,

Speake³

et al. 2000

Eur J Clin Nutr

119

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Objective: To evaluate the ability of designer eggs enriched in vitamin E, lutein, selenium (Se) and docosahexaenoic acid (DHA) to deliver micronutrients to the human in a palatable and visually acceptable form. Design: Double-blind, placebo-controlled trial, two treatment groups balanced for sex and age. Setting: Department of Biochemistry and Nutrition, SAC, Scotland. Subjects: Forty healthy adult volunteers completed the study. Volunteers were recruited among staff of the Scottish Agricultural College Interventions: Volunteers consumed, for 8 weeks, either a designer egg or a normal table egg per day. Fasting blood samples were taken before and at the end of the study. Results: Consumption of designer eggs enriched in vitamin E, lutein, Se and DHA signi®cantly increased the levels of a-tocopherol, lutein and DHA in plasma as compared to the changes found after consumption of normal table eggs, with the largest increases found in plasma lutein (1.88-fold increase). The proportion of DHA was increased in all the main lipid classes of the plasma including triacylglycerol (2.3-fold), free fatty acids (1.6-fold), cholesteryl ester (1.4-fold) and phospholipid (1.3-fold). Egg consumption did not change Se concentration in plasma, blood pressure, total plasma lipid concentrations or the concentrations of total cholesterol and HDLcholesterol in plasma. Conclusion; Consumption of designer eggs enriched in vitamin E, lutein, DHA and Se as part of normal diet for 8 weeks effectively increased the blood levels of a-tocopherol, lutein and DHA.

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Section: Nutrient Stabilitysupporting

confidence: 78%

Designer egg evaluation in a controlled trial

Surai¹,

Macpherson²,

Speake³

et al. 2000

Eur J Clin Nutr

119

View full text Add to dashboard Cite

show abstract

“…It is widely accepted that diets high in saturated fat increase the risk of CHD [52][53][54], and there is a fairly broad-based consensus on the role of dietary fat (especially saturated fatty acids) in hyperlipidemia and on the role of hyperlipidemia in CHD. Patients with diabetes are particularly vulnerable to CHD.…”

Section: Discussionmentioning

confidence: 99%

Low-carbohydrate and high-fat intake among adult patients with poorly controlled type 2 diabetes mellitus

Olendzki

Hafner

et al. 2006

Nutrition

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Objective-This study examined baseline dietary intake, body weight, and physiologic status in patients enrolled in a dietary intervention for type 2 diabetes mellitus (T2DM).Methods-Dietary, physiologic, and demographic information were collected at baseline from 40 adult patients with poorly controlled T2DM (glycosylated hemoglobin >7%) who participated in a clinical trial at an academic medical center in Worcester, Massachusetts, USA.Results-The average age at enrollment was 53.5 y (SD 8.4), average body mass index was 35.48 kg/m 2 (SD 7.0), and glycosylated hemoglobin was 8.3% (SD 1.2). Participants were predominantly white, married, and employed full time. Forty-eight percent were men. Seventy-eight percent had hyperlipidemia, and 68% had hypertension. Reported baseline daily average energy intake was 1778 kcal (SD 814), daily carbohydrate was 159 g (SD 71.5), and dietary fiber was 11.4 g (SD 5.2). The dietary composition was 35% carbohydrate, 45% fat (15% saturated fat), and 20% protein. The American Diabetes Association (ADA) guidelines recommends 45-65% of energy from carbohydrate, 20-35% from fat (<7% saturated), and 20% from protein.Conclusion-These patients reported a low-carbohydrate, low-fiber, high-fat (especially saturated) diet, although they stated they are not following any of the popular low-carbohydrate diets. Patients with T2DM may find the current trend toward reducing weight through low-carbohydrate diets attractive for control of blood glucose, despite ADA recommendations. This dietary pattern may represent a popular trend that extends beyond our particular study and, if so, has serious cardiovascular implications in this vulnerable population of T2DM patients.

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“…Therefore, the relationship between diet and CHD has been studied intensively. Studies on diet quality and CHD have focused largely on determining the dietary risk factors of CHD (6)(7)(8)(9)(10)(11)(12). Accordingly, dietary risk factors for CVD are diets high in saturated and trans fat and low in polyunsaturated fatty acids, vegetables, fruits, and fiber (13)(14)(15)(16)(17)(18)(19)(20).…”

Section: Dietary Quality After Diagnosis Of Coronary Heart Diseasementioning

confidence: 99%

Dietary Quality after Diagnosis of Coronary Heart Disease

Öztürk

Toksöz

2016

Int Cardiovasc Res J

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A B S T R A C TBackground: Dietary saturated fat and cholesterol are the cause of atherosclerosis and cardiovascular disease. Objectives: This study aimed to assess diet quality after diagnosis of Coronary Heart Disease (CHD). Patients and Methods: This descriptive study was performed on 242 patients with diagnosis of acute coronary syndrome admitted to a coronary care unit in a cardiology clinic between December 2005 and December 2006. The study questionnaire, including questions about personal information such as age, sex, and education level, was completed by face-to-face interview. Additionally, Diet Quality Index (DQI) was used to assess the subjects' nutritonal status. Then, one-way ANOVA and chi-square tests were used where appropriated to compare the study groups. Besides, linear regression models were used to assess the associations between DQI score and the patients' sociodemographic characteristics and lifestyle factors. P value ≤ 0.05 was considered to be statistically significant. Results: The patients' ages ranged from 26 to 85 years and 68.5% of the patients were male. Considering DQI scoring, 22.7%, 75.2%, and 2.1% of the patients got "inadequate/ low", "average", and "acceptable/high" DQI, respectively. In addition, 28% of the patients consumed 40% of calories from total fat, while 55% consumed 30 -40% of calories from total fat. Also, nearly 30% of the patients consumed greater than 13% of calories from saturated fat, while 64% consumed 10 -13% of calories from saturated fat. Conclusions: In this study, most of the CHD patients got low DQI scores. In general, CHD can be prevented. However, if precautions regarding lifestyle modification are not followed, CHD is expected to progress.

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Eggs, serum cholesterol, and coronary heart disease

Cited by 135 publications

References 15 publications

Designer egg evaluation in a controlled trial

Designer egg evaluation in a controlled trial

Low-carbohydrate and high-fat intake among adult patients with poorly controlled type 2 diabetes mellitus

Dietary Quality after Diagnosis of Coronary Heart Disease

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