The Role of Eggs in Heart Disease.
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 in both men and women. This means that while HDL 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.
Weggemans RM, Zock PL, Katan MB. 2001. Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol in humans: a meta-analysis. Am J Clin Nutr 73: 885-891.
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|Article Type:||Brief Article|
|Date:||Sep 1, 2001|
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