EGG AND HEART DISEASE
Consumption of whole eggs can be a part of a heart healthy diet, even in those with existing coronary heart disease, a new study has found.
explored the impact of daily
whole egg consumption in men and women with coronary heart disease. Yale University
The subjects were randomized to consume either two eggs, half a cup of egg substitute or a high-carbohydrate breakfast for six weeks as part of their typical diet.
The subjects who ate either whole eggs or egg substitute did not experience any negative impact in total cholesterol, blood pressure, body weight or endothelial function.
Research from the
that daily whole egg consumption may have a positive effect on the function and
composition of HDL cholesterol in adults with metabolic syndrome. University
Subjects followed a carbohydrate-restricted diet, and consumed either three eggs per day or an equivalent amount of egg substitutes.
After 12 weeks, subjects consuming whole eggs experienced improvements in HDL (good cholesterol) composition and ability to remove cholesterol from the blood.
Those eating three whole eggs daily also had HDL that was lower in triacylglycerol and higher in a beneficial component of egg yolks (phosphatidylethanolaime)(2).
“Taken together with previously established benefits of egg intake on HDL profiles, these findings further support the notion that eggs serve as a functional food to reduce cardiovascular disease risk in individuals with metabolic syndrome,” Catherine Andersen, lead study author and PhD candidate at the University of Connecticut said.
presented data comparing the
effects of a normal-protein cereal breakfast (15 percent meal calories),
high-protein egg and pork breakfast (40 percent meal calories) and no breakfast
on satiety in overweight/obese adolescents who normally skip breakfast. University of Missouri
The group that consumed the high protein egg and pork breakfast reported a decrease in hunger and an increase in fullness compared to the individuals eating a high protein breakfast also voluntarily reduced their intake by more than 400 calories per day over the 12-week study.
No significant differences were seen in weight between groups; however, breakfast skippers were found to have significant increases in percent body fat mass compared to those who ate the normal and high protein breakfasts.
This study supports the benefits of a high protein breakfast as a weight management strategy among overweight and obese adolescents.