Egg Consumption and Cardiovascular Risk

Posted on June 28, 2008
Filed Under Heart Disease, Hypertension |

Cholesterol, clear
The disease of the coronary arteries of the heart remains the leading cause of death in many Western countries. Since the so-called fraction of LDL cholesterol (the “bad cholesterol”) has been identified as major risk factors for cardiovascular disease, the dietary guidelines for preventing these diseases, the recommended reduction of dietary cholesterol to less than 300 mg / day.

Eggs are a primary source of cholesterol in the diet, as an average egg contains 200 mg of cholesterol.

But not everything is bad
Moreover, eggs contain other nutrients such as minerals, folic acid, vitamin B, protein and monounsaturated fatty acids that could reduce the risk of coronary artery disease of the heart.

While some studies have shown positive associations between dietary cholesterol and blood, others have found no effect. There is great variability in individual response to dietary cholesterol. In any case, it is important to determine the net benefit or harm from the consumption of eggs as a complete food.

The study
The authors of this study were to prospectively assess whether egg consumption was associated with an increased risk of acute myocardial infarction, stroke or cerebral thrombosis, and all causes of death. In addition, assessed the influenza type 2 diabetes mellitus and history of hypercholesterolemia as potential effect modifiers of these associations.

The project used data from the study of health of the doctors who wanted to study the effect of low-dose aspirin and beta-carotene in the primary prevention of cardiovascular disease and cancer among American male doctors. Finally participated in the study over 21,000 patients who reported their consumption of eggs by a specific questionnaire.

The results showed that the majority of the population studied consumed, on average one egg a week. Egg consumption was not associated with an increased incidence of acute myocardial infarction or different types of cerebral stroke. Whereas egg consumption of up to 6 weeks was not associated with increased risk of death from all causes, consumption of 7 or more eggs a week was associated with a 23% higher risk of death, after controlling for various confounding factors.

Worse in diabetics
A striking fact was that the researchers saw a significantly stronger association between egg consumption and all causes of death among individuals with diabetes than among non-diabetics (twice the risk of death among individuals who consumed 7 or more eggs per week among those who consumed less than 1 egg per week).

No more than 6 eggs per week
The authors conclude that their data suggest that consumption of 6 or fewer eggs per week has no significant effects on risk of cardiovascular disease and death and that the consumption of 7 or more eggs a week was associated with a modestly increased risk of overall mortality American male doctors. However, among diabetic individuals any egg consumption was associated with an increased risk of all causes of death and there was suggestive evidence of an increased risk of acute myocardial infarction and stroke in these patients.

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