7. Metabolic syndrome in adolescents: role of cholesterol sources, eggs, and others (original) (raw)
Related papers
The effect of ingestion of egg on serum lipid profile in healthy young free-living subjects
Indian journal of physiology and pharmacology, 2002
Egg is a major source of dietary cholesterol. Previous studies on the effect of egg on serum lipid profile have given conflicting results. Further, the serum lipid response to egg shows marked individual variation. Since the variation is at least partly genetically determined, and the response depends partly on the overall diet, studies on different ethnic groups are important. There is hardly any study on the subject available on Indians. In the present investigation, eighteen healthy young volunteers (7 male, 11 female) on a lacto-vegetarian diet were given one boiled egg per day for 8 wk in a randomized controlled cross-over study. Compared to the values obtained after 8 wk of egg-free period, the mean serum total cholesterol, LDL cholesterol, HDL cholesterol, total cholesterol/HDL ratio, VLDL cholesterol and triglycerides were not significantly different after 8 wk of egg consumption. However, the serum total cholesterol after 4 wk of egg consumption was significantly higher tha...
Carbohydrate-restricted diets (CRD) significantly decrease body weight and independently improve plasma triglycerides (TG) and HDL cholesterol (HDL-C). Increasing intake of dietary cholesterol from eggs in the context of a low-fat diet maintains the LDL cholesterol (LDL-C)/HDL-C for both hyper-and hypo-responders to dietary cholesterol. In this study, 28 overweight/obese male subjects (BMI ¼ 25-37 kg/m 2 ) aged 40-70 y were recruited to evaluate the contribution of dietary cholesterol from eggs in a CRD. Subjects were counseled to consume a CRD (10-15% energy from carbohydrate) and they were randomly allocated to the EGG group [intake of 3 eggs per day (640 mg/d additional dietary cholesterol)] or SUB group [equivalent amount of egg substitute (0 dietary cholesterol) per day]. Energy intake decreased in both groups from 10,243 6 4040 to 7968 6 2401 kJ (P , 0.05) compared with baseline. All subjects irrespective of their assigned group had reduced body weight and waist circumference (P , 0.0001). Similarly, the plasma TG concentration was reduced from 1.34 6 0.66 to 0.83 6 0.30 mmol/L after 12 wk (P , 0.001) in all subjects. The plasma LDL-C concentration, as well as the LDL-C:HDL-C ratio, did not change during the intervention. In contrast, plasma HDL-C concentration increased in the EGG group from 1.23 6 0.39 to 1.47 6 0.38 mmol/L (P , 0.01), whereas HDL-C did not change in the SUB group. Plasma glucose concentrations in fasting subjects did not change. Eighteen subjects were classified as having the metabolic syndrome (MetS) at the beginning of the study, whereas 3 subjects had that classification at the end. These results suggest that including eggs in a CRD results in increased HDL-C while decreasing the risk factors associated with MetS. J. Nutr. 138: 272-276, 2008.
Unscrambling the research: Eggs, serum cholesterol and coronary heart disease
Nutrition & Dietetics, 2007
The role of dietary cholesterol in raising plasma cholesterol levels has been debated over the past 25 years. Consequently, eggs, as a food high in dietary cholesterol, have been targeted as a food to limit when advising patients on a diet to lower serum cholesterol levels. The aim of the present review was to evaluate the literature to address the effects of dietary cholesterol from eggs on serum cholesterol levels and risk of coronary heart disease. An increase in dietary cholesterol from eggs by 100 mg daily, equivalent to half a medium egg or three to four eggs a week, results in an increase of approximately 0.05 mmol/L in LDL cholesterol. Adding 100 mg of cholesterol per day (equivalent to three to four eggs a week) to a high saturated fat diet caused an increase in LDL cholesterol of 0.061 Ϯ 0.006 mmol/L, whereas adding the same quantity of cholesterol to a low saturated fat diet caused an increase in LDL cholesterol of only 0.036 Ϯ 0.004 mmol/L (P = 0.03). Despite the small increase in LDL-cholesterol levels with increasing egg intake, most epidemiological studies have shown little or no association between egg intake and risk of coronary heart disease. However, the impact of dietary cholesterol for people with type 2 diabetes has been poorly studied. In conclusion, in a healthy Western population, there is insufficient evidence to excessively restrict egg intake as part of a healthy diet. Eggs should be considered in a similar way as other protein-rich foods and selected as part of a varied diet that is low in saturated fat and contains a variety of cardio-protective foods such as fish, wholegrains, fruits, vegetables, legumes and nuts.
Effect of egg consumption in overweight and obese hypercholesterolemic women
Journal of Nutrition & Food Sciences, 2012
Background: The objective of this study was to determine the effect of egg consumption on lipid parameters in overweight and obese hypercholesterolemic womentreated with lipid-lowering agents. Methods: Forty overweight and obese hypercholesterolemic women, mean age of 58 years and mean body mass index of 27 kg/m 2 , who had been treated with lipid-lowering agents. Every patient was assigned to consume additional 3 eggs daily with their regular diet for 12 weeks. Lipid parameters and body compositions were measured. Results: An additional consumption of 3 eggs daily for 12 weeks increased HDL-cholesterol by 4.75 mg/dl (P <0.01) and decreased LDL-cholesterol to HDL-cholesterol ratio by 0.35 (P <0.05). No statistically significant changes were found in other lipid parameters. Body weight, body mass index, body composition and blood pressure were insignificantly changed. Conclusion: Addition of 3 eggs daily to their regular diet will increase the level of HDL-cholesterol and lower the ratio of LDL-cholesterol to HDL-cholesterol in overweight and obese hypercholesterolemic women who were treated with lipid-lowering agents.
Dietary Cholesterol, Serum Lipids, and Heart Disease: Are Eggs Working for or Against You?
Nutrients, 2018
The relationship between blood cholesterol and heart disease is well-established, with the lowering of serum low-density lipoprotein (LDL)-cholesterol being the primary target of preventive therapy. Furthermore, epidemiological studies report lower risk for heart disease with higher concentrations of high-density lipoprotein (HDL)-cholesterol. There has also been considerable interest in studying the relationship between dietary cholesterol intake and heart disease risk. Eggs are one of the richest sources of cholesterol in the diet. However, large-scale epidemiological studies have found only tenuous associations between the intake of eggs and cardiovascular disease risk. Well-controlled, clinical studies show the impact of dietary cholesterol challenges via egg intake on serum lipids is highly variable, with the majority of individuals (~2/3 of the population) having only minimal responses, while those with a significant response increase both LDL and HDL-cholesterol, typically wi...
The effect of ingestion of egg on the serum lipid profile of healthy young Indians
Indian journal of physiology and pharmacology, 2004
Thirty four healthy young volunteers (22 men, 12 women; age 25.7 +/- 5.8 years; BMI 20.8 +/- 2.3 kg/m2) participated in a randomized controlled cross-over trial on the effect of consuming one boiled egg every day for 8 wk on the serum lipid profile. The only significant change after 8 wk of egg consumption was an elevation of the total cholesterol/HDL cholesterol ratio. However, scrutiny of individual responses revealed that twelve of the subjects (10 men, 2 women) had a greater than 15% rise in the LDL cholesterol level after 8 wk of egg consumption. These subjects, considered hyperresponders, showed significant increases (P < 0.025) at both 4 wk and 8 wk after egg consumption in total cholesterol and LDL cholesterol levels, and at 8 wk in total cholesterol/HDL cholesterol ratio. The remaining 22 hyporesponders showed no change in any of the variables measured at 4 wk or 8 wk after egg consumption. In view of the high nutritional value of eggs, a blanket ban on eggs is not justi...
British Journal of Nutrition, 1986
1. The influence of a low-energy diet when associated with high-cholesterol intake was investigated in seventeen normal men during an 8-week cross-over study. The subjects were given a daily supplement of two whole eggs and two egg yolks (approximately 1 g cholesterol) either with their usual diet for 4 weeks or with a low-energy diet for 4 weeks. Each subject took part randomly in both dietary periods.2. During the first part of the study, no changes occurred in the plasma cholesterol of the subjects with egg supplementation of the usual diet.3. In contrast, the low-energy diet and associated weight loss markedly decreased the tolerance to high- cholesterol intake resulting in increased plasma cholesterol. The mean rise was 22.7% but with wide individual variations in the response. This was almost completely normalized when the subjects returned to their usual energy intake indicating the involvement of weight reduction in the increase observed.4. Changes in low-density-lipoprotein...
Biochemical effects of consumption of eggs containing omega-3 polyunsaturated fatty acids
Upsala Journal of Medical Sciences, 2008
Today, eggs with an increased content of ω-3 fatty acids are available but there are few publications on the effects of consumption of such eggs on the lipoproteins and acute phase markers in humans. The aim of the present study was to evaluate the effects of consumption of standard eggs and ω-3 enriched eggs on lipoproteins, glucose and inflammation markers. Nineteen healthy volunteers consumed one extra egg per day of either standard eggs or ω-3 enriched eggs in a double-blind, cross-over study. The duration of each period was 1 month. The effects of the different egg diets on apolipoprotein A1 and B (Apo A1 and B), lipoprotein (a), creatinine, cystatin C, Creactive protein, serum amyloid protein A, interleukin 6, triglycerides, glucose, total-, high-density lipoprotein and low-density lipoprotein cholesterol concentrations were analyzed. Addition of one regular egg per day to the normal diet had no negative impact on blood lipids or inflammation markers. Consumption of ω-3 enriched eggs resulted in higher levels of ApoA1, lower ApoB/ApoA1 ratio and lower plasma glucose. These effects have been associated in previous studies with a reduced risk for cardiovascular mortality and diabetes.
Journal of Agriculture and Food Research, 2019
Background: It has been demonstrated that some individuals (approximately 1/3 of the population) can be classified as hyper-responders to dietary cholesterol. Objective: The objective of this study was to evaluate whether the response to dietary cholesterol (provided by eggs) would mediate lipoprotein metabolism and the bioavailability of lutein, zeaxanthin, and choline, nutritional components present in eggs. Methods: We recruited 36 healthy subjects who underwent a two-week washout period in which they consumed zero eggs. Participants were then consecutively fed 1, 2, and 3 eggs/day for 4 weeks each. In this analysis, we compared intake of 0 eggs/day to 3 eggs/day (540 additional mg of dietary cholesterol/day). Plasma lipids, lipoprotein particle subfractions, and plasma lutein, zeaxanthin, and choline were measured. We classified the normal plasma response to dietary cholesterol as an increase of 2.2 mg/dL for each 100 mg of dietary cholesterol/ day. Therefore, those individuals with >12 mg/dL increase in plasma cholesterol after the intervention (n ¼ 12) were considered hyper-responders while the remaining 24 subjects presented changes in plasma cholesterol ranging from À16 to 9 mg/dL and were considered normal responders. Results: Compared to 0 eggs, hyper-responders had significant increases in plasma total, LDL and HDL cholesterol (p < 0.001) with no changes in the LDL/HDL ratio following intake of 3 eggs/day. They also had higher concentrations of large LDL (p < 0.01) with no changes in small LDL. Interestingly, both hyper-and normal responders had significant increases in large HDL particle concentration (12%) and plasma lutein (17%), zeaxanthin (30%), and choline (12%) (p < 0.001) compared to 0 eggs. Conclusions: These results suggest that egg intake increases the bioavailability of carotenoids and choline present in eggs independently of individual responses to dietary cholesterol. Further, the observed increases in large HDL in all individuals could be associated with HDL being a major transporter of lutein and zeaxanthin in plasma.
[Egg consumption and cardiovascular health]
Turk Kardiyoloji Dernegi Arsivi Turk Kardiyoloji Derneginin Yayin Organidir, 2009
Egg has been accepted as a symbol of high cholesterol diet for years and its consumption has been a matter of debate for cardiovascular health. Clinical studies have yielded conflicting results, increasing the amplitude of arguments. This article reviews the current literature related to egg consumption and summarizes the merits and demerits of egg consumption on a scientific basis. Current guidelines recommend to restrict dietary cholesterol consumption to 200 mg daily for cardiovascular health. Therefore, when making dietary suggestions especially for patients with cardiovascular disease, diabetes, severe risk factors and hypercholesterolemia, or a family history of premature atherosclerosis, we should keep in mind that an average egg yolk contains >200 mg cholesterol even though its negative effect on serum lipid levels is less than that of other sources of dietary cholesterol.