Eggs are bad again? New study raises cholesterol questions

Eggs are bad again? New study raises cholesterol questions

Although some previous studies have failed to find a link between eggs, along with other forms of cholesterol consumption, and heart disease risk, the new study was able to thoroughly adjust for other foods in a person's diet in order to focus on the effect of eggs and cholesterol.

Egg yolks are the richest source of dietary cholesterol among all commonly consumed food - with one large egg providing 186 milligrams of cholesterol in its yolk, according to the study.

Still, Allen isn't ready to tell everyone to go cold turkey on eggs. They can still be part of a healthy diet, but in smaller quantities than many Americans have gotten used to, the researchers say. Do you eat many eggs?

It can be hard to translate the association between eggs and heart disease into advice, Allen allowed.

Dr. Terrence Sacchi, chief of cardiology at New York-Presbyterian Brooklyn Methodist Hospital in New York City and was not involved in the research, said this study is a "wake-up call not to overdo high-cholesterol foods".

Basically, it all boils down to this: Eggs - in moderation - can be part of a healthy diet. "That depends on a lot of factors including your genes and how you metabolize cholesterol". At the start, participants filled in questionnaires detailing the foods they ate. The study had up to 31 years of follow up (median: 17.5 years), during which 5,400 cardiovascular events and 6,132 all-cause deaths were diagnosed.

Researchers believed eggs could be the key to reducing strokes because they contain not only dietary cholesterol, but also high-quality protein, an array of vitamins and bioactive components including phospholipids and carotenoids.

For decades, experts have debated whether the cholesterol present in eggs outweighs their health benefits.

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The association was weakened to the point that it was no longer statistically significant when researchers accounted for total cholesterol consumption. The reduced intake of cholesterol will result in decreased risks of heart diseases.

Eggs should not be wiped from the menu entirely - as eggs and red meat are good sources of essential amino acids, iron and choline, according to lead study author Dr. Victor Wenze Zhong, a postdoctoral fellow in preventive medicine at Northwestern. "The particular contribution of cholesterol derived from eggs has also been studied in several studies, with varying and discrepant results", Bruemmer said.

She notes that while the JAMA report is scientifically sound and well-done, like any study it has its limitations. "This limits its validity".

The authors of the new study, from Northwestern University Feinberg School of Medicine, conclude that Americans should limit their cholesterol and egg consumption, and that current dietary guidelines for cholesterol may need to be reevaluated.

An adult in the USA gets an average of 300 milligrams per day of cholesterol and eats about three or four eggs per week. "They are not free from industry bias", she said. "There is no safe or unsafe amount [to eat] but I do like the saying an egg a day is OK".

The apparent back-and-forth on egg recommendations has meant that "this had become a confusing topic to discuss with patients", said Dr. Seth Martin, a cardiologist and associate professor of medicine at Johns Hopkins University School of Medicine.

CHICAGO - LIVING - Bacon and Eggs!

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