Daily egg consumption in hyperlipidemic adults - Effects on endothelial function and cardiovascular risk

Valentine Njike,Anjelica L Gonzalez-Simon,Suparna Dutta,Zubaida Faridi,David L Katz

doi:10.1186/1475-2891-9-28

Valentine Njike, Anjelica L Gonzalez-Simon + Show 3 more

Open Access

https://doi.org/10.1186/1475-2891-9-28

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Abstract

BackgroundLimiting consumption of eggs, which are high in cholesterol, is generally recommended to reduce risk of cardiovascular disease. However, recent evidence suggests that dietary cholesterol has limited influence on serum cholesterol or cardiac risk.ObjectiveTo assess the effects of egg consumption on endothelial function and serum lipids in hyperlipidemic adults.MethodsRandomized, placebo-controlled crossover trial of 40 hyperlipidemic adults (24 women, 16 men; average age = 59.9 ± 9.6 years; weight = 76.3 ± 21.8 kilograms; total cholesterol = 244 ± 24 mg/dL). In the acute phase, participants were randomly assigned to one of the two sequences of a single dose of three medium hardboiled eggs and a sausage/cheese breakfast sandwich. In the sustained phase, participants were then randomly assigned to one of the two sequences of two medium hardboiled eggs and 1/2 cup of egg substitute daily for six weeks. Each treatment assignment was separated by a four-week washout period. Outcome measures of interest were endothelial function measured as flow mediated dilatation (FMD) and lipid panel.ResultsSingle dose egg consumption had no effects on endothelial function as compared to sausage/cheese (0.4 ± 1.9 vs. 0.4 ± 2.4%; p = 0.99). Daily consumption of egg substitute for 6 weeks significantly improved endothelial function as compared to egg (1.0 ± 1.2% vs. -0.1 ± 1.5%; p < 0.01) and lowered serum total cholesterol (-18 ± 18 vs. -5 ± 21 mg/dL; p < 0.01) and LDL (-14 ± 20 vs. -2 ± 19 mg/dL; p = 0.01). Study results (positive or negative) are expressed in terms of change relative to baseline.ConclusionsEgg consumption was found to be non-detrimental to endothelial function and serum lipids in hyperlipidemic adults, while egg substitute consumption was beneficial.

Highlights

Limiting consumption of eggs, which are high in cholesterol, is generally recommended to reduce risk of cardiovascular disease
Compared to other animal protein sources, eggs contain proportionately less saturated fat, which has generally been recognized as a strong dietary determinant of elevated lowdensity lipoprotein (LDL) levels and increased risk of coronary heart disease (CHD) [11] this topic is not without controversy [12]
Egg substitute led to a decrease in LDL and significantly improved endothelial function, as compared to sustained egg consumption

Summary

Introduction

Limiting consumption of eggs, which are high in cholesterol, is generally recommended to reduce risk of cardiovascular disease. As of the early 1970's, a reduction in consumption of eggs, a concentrated source of cholesterol (one yolk provides ~215 mg of cholesterol), had been widely recommended in an effort to lower blood cholesterol and reduce the risk of heart disease[1]. In 1973, the American Heart Association (AHA) guidelines advocated exclusion of eggs from the diet, accompanying the advised cholesterol restriction[2]. Compared to other animal protein sources, eggs contain proportionately less saturated fat, which has generally been recognized as a strong dietary determinant of elevated lowdensity lipoprotein (LDL) levels and increased risk of coronary heart disease (CHD) [11] this topic is not without controversy [12]

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