A
new study supports consuming eggs in moderation after finding no evidence that
eggs increase the risk of cardiovascular disease.
Conditions
that affect the heart or blood vessels are collectively known as cardiovascular
diseases. These include atherosclerosis (hardening of the arteries), coronary
artery disease, heart valve disease, arrhythmia (irregular heartbeat), heart
failure, high blood pressure, low blood pressure, shock, endocarditis
(bacterial infection of the heart), diseases of the aorta and its branches,
disorders of the peripheral vascular system and congenital heart disease.
Reducing
dietary cholesterol is important for preventing cardiovascular disease (CVD).
Researchers from Harvard Medical School explained that although eggs are high
in cholesterol, there is limited and inconsistent evidence that egg consumption
increases CVD risk and mortality.
The
researchers examined the association between egg consumption and cardiovascular
disease in 21,327 participants from the Physicians' Health Study I. Egg
consumption was assessed with an abbreviated food questionnaire.
After
an average follow-up of 20 years, 1,550 new heart attacks, 1,342 incident
strokes and 5,169 deaths occurred. The study found that egg consumption was not
associated with incident heart attack or stroke.
The
study authors concluded that occasional egg consumption does not seem to
influence the risk of CVD in males. However, egg consumption was positively
correlated with mortality, especially in diabetic subjects.
Integrative
therapies with strong scientific evidence in the treatment of heart conditions
include beta-glucan, beta-sitosterol, niacin, omega-3 fatty acids, policosanol,
psyllium, red yeast rice and soy. These can be ingested through a healthy diet
in addition to eggs.
Beta-glucan
is a fiber that comes from the cell walls of algae, bacteria, fungi, yeasts and
plants. Numerous trials have examined the effects of oral beta-glucan on
cholesterol. Small reductions in total and low density lipoprotein (LDL) cholesterol
("bad" cholesterol) have been reported. Little to no significant
changes have been noted to occur on triglyceride levels or high density
lipoprotein (HDL) cholesterol ("good" cholesterol) levels.
Beta-sitosterol
is found in plant-based foods such as fruits, vegetables, soybeans, breads,
peanuts and peanut products. It is also found in bourbon and oils. Many human
and animal studies have found that supplementation of beta-sitosterol into the
diet decreases total serum cholesterol as well as low-density lipoprotein
cholesterol.
Niacin,
also known as vitamin B3 or nicotinic acid, is a well-accepted treatment for
high cholesterol. Multiple studies show that niacin (not niacinamide) has
significant benefits on levels of high-density cholesterol. Niacin has been
shown to produce better results than prescription drugs. There are also
benefits on levels of low-density cholesterol, although these effects are less
dramatic.
Omega-3
fatty acids are found in fish oil and certain plant/nut oils. Fish oil contains
both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Multiple human
trials report small reductions in blood pressure with intake of omega-3 fatty
acids. There is strong scientific evidence from human trials that omega-3 fatty
acids from fish or fish oil supplements (EPA + DHA) significantly reduce blood
triglyceride levels. Benefits appear to be dose-dependent. Fish oil supplements
also appear to cause small improvements (increases) in high-density
lipoprotein. However, increases (worsening) in low-density lipoprotein levels
are also observed. The American Heart Association has published recommendations
for EPA + DHA. Because of the risk of bleeding from omega-3 fatty acids, a
qualified healthcare provider should be consulted prior to starting treatment
with supplements.
Policosanol
is a natural mixture of alcohols derived from plant-based waxes that has been
shown to lower cholesterol. Policosanol has been used and recommended to treat
high cholesterol (hypercholesterolemia). Numerous studies have analyzed the
effects of policosanol on cholesterol levels and have found benefits. At this
time, the evidence supporting the efficacy of this agent is compelling,
although greater acceptance in the U.S. market may await additional larger
studies.
Psyllium,
also known as ispaghula, comes from the husks of the seeds of Plantago ovata.
Psyllium is well studied as a lipid-lowering agent with generally modest
reductions seen in blood levels of total cholesterol and low-density
lipoprotein. Because only small reductions have been observed, people with high
cholesterol should discuss the use of more potent agents with their healthcare
providers. Effects have been observed in adults and children, although
long-term safety in children is not established.
Red
yeast rice (RYR) is the product of yeast (Monascus purpureus) grown on
rice. Since the 1970s, human studies have reported that red yeast lowers blood
levels of total cholesterol, low-density lipoprotein/LDL and triglyceride
levels. Other products containing red yeast rice extract can still be
purchased. However, these products may not be standardized and effects are
unpredictable. For lowering cholesterol, there is better evidence for using
prescription drugs such as lovastatin.
Soy
is a subtropical plant native to southeastern Asia. Numerous human studies
report that adding soy protein to the diet can moderately decrease blood levels
of total cholesterol and low-density lipoprotein. Small reductions in
triglycerides may also occur, while high-density lipoprotein does not seem to
be significantly altered. It is unknown if products containing isolated soy
isoflavones have the same effects as regular dietary intake of soy protein.
For
more information on these therapies, please visit Natural Standard's Foods, Herbs & Supplements and Medical
Conditions databases.
I’m surprised that studies are still being done on this. Isn’t it old news that the cholesterol in eggs does not translate into cholesterol in blood? It’s saturated fat (and trans fat) that increases cholesterol (bad or LDL cholesterol to be more specific). If my memory serves, the whole anti-egg campaign began in the 1980s when popular attention turned to the link between blood cholesterol and heart disease. This seems like a great example of the lasting effects the media can have by poorly handling health-related issues. It’s almost 30 years later, and people still swear off eggs (which are the best and cheapest source of complete protein available in the diet today). I’ve also heard of people eschewing shrimp and lobster, two delicious low-fat and high-protein food sources, because of their cholesterol content. Just because the nightly news reports it doesn’t mean it’s true.
Posted by: mo | May 09, 2008 at 12:56 PM
Mo,
I agree. This study really should come as no surprise, considering that only a small amount of cholesterol from food actually makes its way into the blood. Saturated and trans fats have much bigger effects on blood cholesterol levels.
But, it's one of those things that's going to take a long time to change public opinion. It's similar to how the general public believes vitamin C prevents cold when studies have continually shown that it doesn't.
Posted by: Chels | May 12, 2008 at 09:51 AM
It's important to note that diabetics who had one egg a day were more likely to develop heart disease than those who rarely ate eggs. For those who are worried, you can still enjoy eggs minus the cholesterol. Try using yolk-free products, such as Egg Beaters. You can also take out the yolk because it contains all of the cholesterol.
Posted by: Adi | May 12, 2008 at 09:54 AM
Mo - I think this raises a bigger issue in the scientific community, which is the lag time in publications. The average follow up in this paper was 20 years! That means that the whole debate on eggs was open and closed before this study was even completed. From a research perspective, it is interesting to see that, at some point, a long-term study doesn't really pay off because by the time the data are published - it is old news!
Posted by: Jen | May 12, 2008 at 11:01 AM
Mo - that is a really good point - and important to raise awareness in the scientific community. The follow-up time for epidemiological and population studies is certainly a concern.
What is interesting to note is that in the study, the authors concluded that OCCASIONAL egg consumption does not seem to influence the risk of CVD in males. HOWEVER, egg consumption was positively correlated with mortality, especially in diabetic subjects.
So, although the effects on egg consumption on normal populations or patients with cardiovascular disease may be a moot point, perhaps research into such effects on other populations, such as diabetics, may in fact, be worthy of further investigation.
Posted by: Leah Cohen | May 14, 2008 at 09:51 AM
It's going to take a long time to change public opinion about eggs and cholesterol. Everyone seems to believe that all high-cholesterol foods will increase your cholesterol levels. But, as other people have mentioned, this is not the case. On the last episode of Top Chef, the competitors were asked to create healthy meals, and one woman was criticized because she used shrimp in her dish. Since shrimp don't significantly increase blood cholesterol levels (even though they do contain a lot of cholesterol), I was angry with the judges' responses.
Posted by: Franz | May 19, 2008 at 10:13 AM
One trick I’ve always used is to decrease the number of yolks I use. For example, I’ll make a big frittata using six eggs, but only two or three of the egg yolks. Some eggs have smaller yolks and bigger whites, which works well for this approach. After all, the yolks aren’t really essential for cooking and baking. But egg yolk does add the characteristic color and a nice texture. It’s sort of like switching from whole milk to 1% and doesn’t require buying additional products like Egg Beaters.
Posted by: mo | May 20, 2008 at 05:20 PM
I agree with your informations. I have heard a lot about this, but it's important to note that diabetics who had one egg a day were more likely to develop heart disease than those who rarely ate eggs.
Posted by: Emily | May 31, 2008 at 01:54 AM
Does anyone know if there are public health stats on this, or if any further research has been done on cholesterol/egg consumption correlation with diabetic mortality, or mortality in other populations?
Posted by: Leah Cohen | June 02, 2008 at 12:07 PM
I find it confusing when they say that eggs are not contributing to heart disease, but that they do raise cholesterol, which we are told does lead to heart disease. I have read so many conflicting reports of the health value or risk in egg consumption. I’m not sure they have a handle on this yet.
Posted by: Izzy | July 17, 2008 at 08:01 PM
Information in this article is very referential. To add about heart attack, as I know from a book entitled, "Avoid Addiction to Medicine," heart disease can also be caused by excessive cholesterol, salt and nicotine. Pennasia normalization is a natural treatment for normalizing the reaction happening in your body so that the sufferer could get well naturally.
Posted by: ihtiary | August 25, 2008 at 10:07 PM
Good and useful information.
Posted by: Tan | February 22, 2009 at 11:30 AM
I believe that eggs contain high cholesterol. Here is some information about cholesterol.
High cholesterol is considered to be a risk factor for the development of heart disease. It contributes to the process of atherosclerosis, or plaque formation within the artery walls. This leads to serious consequences when the blood supply to an organ is restricted, due to the blockage by the plaque.
Cholesterol is transported by lipoproteins in the bloodstream. There are different kinds of lipoproteins with distinct functions.
Supplementation with mangosteen, coupled with regular exercise and healthy diet, are found to help lower the levels of total cholesterol, triglycerides and bad cholesterol LDL (low-density lipoprotein), while raising the good cholesterol.
Posted by: Bobby Reduces His Cholesterol | August 05, 2010 at 05:17 AM