Æg øger ikke risikoen for hjerte-kar-sygdomme og kan indtages som del af en hjertevenlig kost

Research output: Contribution to journalJournal articleResearchpeer-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 contributionEggs do not increase the risk of cardiovascular disease and can be safely consumed
Original languageDanish
Article numberV11160792
JournalUgeskrift for Laeger
Pages (from-to)2-6
Number of pages5
Publication statusPublished - 15 May 2017

ID: 178218126