Health conscious people in Syracuse like people elsewhere are always searching for the right information about the association between eggs and cholesterol levels. An article in ScienceDaily, http://www.sciencedaily.com, reports "One Egg Yolk Worse Than Some Fast-Food Meals When It Comes to Cholesterol, Canadian Physicians Say."
A review has been published in the Canadian Journal of Cardiology, http://www.pulsus.com, "Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease", by three leading physicians warning about the danger of dietary cholesterol for those at risk of a heart attack or stroke. And these physicians say one of the worst offenders is the egg yolk which, depending on size, can contain 215 to 275 mg of cholesterol. Some of the fast-food meals contain as much as 150 mg of cholesterol. Patients who are at risk of cardiovascular disease are advised to limit their total dietary cholesterol to less than 200 mg per day.
Dr. David Spence of The University of Western Ontario, nutrition expert, Dr. David Jenkins of the Risk Factor Modification Centre at St. Michael's Hospital in Toronto, and cholesterol expert Dr. Jean Davignon of the Clinique de nutrition métabolisme et athérosclérose in Montreal authored this review of studies. Dr. Spence, a professor and scientist at the Schulich School of Medicine & Dentistry, Robarts Research Institute, has said "We wanted to put cholesterol into perspective, as there's been a widespread misconception developing among the Canadian public and even physicians, that consumption of dietary cholesterol and egg yolks is harmless. Much of this has to do with effective egg marketing."
This review discusses two large studies which showed no harm from egg consumption in healthy people. However, the authors have pointed out that in both studies, those who developed diabetes while consuming an egg a day doubled their risk of cardiovascular disease compared to those eating less than an egg a week. These studies have also shown a significant increase of new onset diabetes with regular egg consumption. The study authors have concluded "There is no question that egg white is classed as a valuable source of high-quality protein. Egg yolks, however, are not something that should be eaten indiscriminately by adults without regard to their global cardiovascular risk, genetic predisposition to heart attacks and overall food habits."
This report helps to confirm the long held belief for Syracuse residents and people elsewhere that egg yolks are very high in cholesterol which may lead to serious health problems.
Mandel News Service: http://www.mandelnews.com
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