The Role of Eggs in Heart Disease.Eggs are a major source of dietary cholesterol. This is the basis for one of the recommendations to reduce the risk of developing heart disease: limit the number of eggs you eat. Dietary cholesterol has been shown to increase blood cholesterol and LDL cholesterol LDL cholesterol n. See low-density lipoprotein. LDL Cholesterol Low-density lipoprotein cholesterol is the primary cholesterol molecule. High levels of LDL increase the risk of coronary heart disease. levels, both of which increase risk of heart disease. However, some researchers believe that eggs should not be avoided because they may also increase levels of HDL (Hardware Description Language) A language used to describe the functions of an electronic circuit for documentation, simulation or logic synthesis (or all three). Although many proprietary HDLs have been developed, Verilog and VHDL are the major standards. (good) cholesterol. The public has been told to "eat more eggs because they're good for you" and "eat fewer eggs since they are high in cholesterol." A recent review of studies of eggs attempted to resolve these contradictory messages by examining the effect of eggs on blood levels of cholesterol. Researchers from the Netherlands combined results from 17 studies where subjects were fed varied amounts of cholesterol or eggs. They found that dietary cholesterol increased the ratio of total cholesterol to HDL-cholesterol HDL-cholesterol Good cholesterol Cholesterol bound to high-density lipoprotein; ↑ HDL-C and HDL-C:total cholesterol ratio are linked to ↑ longevity and ↓ morbidity and death from MI, CAD, cholesterol-related morbidity ; ↑ HDL-C commonly affects in both men and women. This means that while HDL cholesterol HDL cholesterol n. See high-density lipoprotein. HDL Cholesterol About one-third or one-fourth of all cholesterol is high-density lipoprotein cholesterol. increased, total cholesterol also increased; in fact, it increased more than HDL cholesterol did. This will increase risk of developing heart disease. The researchers concluded that eggs and other foods rich in cholesterol should be limited in order to reduce the risk of heart disease. See our website at <www.vrg.org/nutshell/faqgeneral.htm#cooking> for more information on egg substitutes for baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. . Weggemans RM, Zock PL, Katan MB. 2001. Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol high-density lipoprotein cholesterol See HDL-cholesterol. in humans: a meta-analysis. Am J Clin Nutr 73: 885-891. |
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