Egg consumption, cardiovascular diseases and type 2 diabetes

Publikation: Bidrag til tidsskriftReviewForskningfagfællebedømt

Nina Rica Wium Geiker, Mogens Lytken Larsen, Jørn Dyerberg, Steen Stender, Arne Astrup

Eggs are rich in nutrients and a source of essential fatty- and amino acids, and the food item with highest cholesterol content. Since the 1970s dietary recommendations have advised limiting egg intake to 2-4 a week for the healthy population, and in those diagnosed with cardiovascular disease (CVD) and type 2 diabetes (T2D) an even more restricted consumption. The aim of the present paper was to assess the recommendation to lower the dietary intake of cholesterol and especially the intake of egg to reduce the risk of CVD and T2D. We performed three web-based literature searches on human studies (observational and interventional) published within the past 10 years during spring 2015. High-quality intervention studies have found nonsignificant effects of increasing the consumption of eggs on risk markers for CVD and T2D in healthy subjects and subjects with T2D. The risk associations found in the observational studies are more likely to be attributed to a dietary pattern often accompanying high egg intake and/or the cluster of other risk factors in people with high egg consumption. Dietary patterns, physical activity and genetics affect the predisposition of CVD and T2D more than a single food item as eggs. In conclusion, up to seven eggs per week can safely be consumed, but in patients with established CVD or T2D only with special emphasis on a healthy lifestyle.European Journal of Clinical Nutrition advance online publication, 27 September 2017; doi:10.1038/ejcn.2017.153.

OriginalsprogEngelsk
TidsskriftEuropean Journal of Clinical Nutrition
Vol/bind72
Udgave nummer1
Sider (fra-til)44-56
Antal sider13
ISSN0954-3007
DOI
StatusUdgivet - 2018

Bibliografisk note

CURIS 2018 NEXS 034

ID: 183835965