Æg øger ikke risikoen for hjerte-kar-sygdomme og kan indtages som del af en hjertevenlig kost
Research output: Contribution to journal › Journal article › Research › peer-review
Eggs are nutrient dense, rich in essential amino- and fatty acids, and the most cholesterol containing food. Based on observational studies the consumption of eggs has since the 1970's been claimed to increase the risk of cardiovascular disease (CVD). Intervention studies on intake of eggs and plasma cholesterol do however not support causality. The higher incidence of CVD in egg eaters is more likely to be caused by the clustering of other CVD risk factors. Up to seven eggs per week can safely be consumed but in patients with CVD or diabetes only with special emphasis on a prudent diet and proper medical treatment.
|Translated title of the contribution||Eggs do not increase the risk of cardiovascular disease and can be safely consumed|
|Journal||Ugeskrift for Laeger|
|Number of pages||5|
|Publication status||Published - 15 May 2017|