Decreases in total cholesterol intake due to decreased cholesterol in eggs in What We Eat In America, NHANES, 2007–2008

Abstract

Laboratory analysis of the nutrient content of large eggs by the USDA Nutrient Data Laboratory showed a decrease of 12% from the previous value for cholesterol (372 vs. 423 mg/100g). To determine the effect of the reduced values on estimated total dietary cholesterol intake, 1-day food intakes from What We Eat In America (WWEIA), NHANES, 2007–2008 were analyzed. On the reporting day, 20% of individuals ≥2y (N=1883) reported consuming an egg or egg dish. Using the new value, mean daily cholesterol intake of all individuals (ALL) (N=8529) decreased 3% (mean ± SEM: 267 ± 5.1 vs. 276 ± 5.4 mg). In egg reporters(R) only, mean cholesterol intake decreased 7%, from 577 ± 13.4 mg to 534 ± 12.4; intake of non-reporters was 200 ± 3.8 mg. The percentage with daily cholesterol intake > 300 mg/d decreased slightly (30 ± 1 vs. 31 ± 1%). Contribution of eggs to cholesterol intake for ALL was 25% vs. 27%; in R, it was 62% vs. 65%. Other major food groups that contributed to cholesterol intake for ALL were meat, poultry, fish mixtures (12%); meat (9%); chicken (8%); processed meats (7%); milks/yogurt (5%); cheese (5%); and pizza (3%). Using the new value, mean cholesterol intake estimated from 1-day dietary intakes in WWEIA showed a very modest decrease in those who report egg consumption. For the population as a whole, there was a slight shift in percentage contribution of eggs to total cholesterol intake in comparison to other foods. Funded by ARS, USDA.