鸡蛋摄入与心脑血管疾病风险研究

鸡蛋是膳食胆固醇的重要来源,但也含有多种防治心血管疾病的成分.对相关流行病学研究的汇总分析表明,糖尿病患者每周超过4个鸡蛋可能增加死亡率,但健康人每日1个鸡蛋不会增加冠心病和中风的风险.对膳食胆固醇的反应因人而异,但来自蛋黄的胆固醇使脂蛋白颗粒发生有利减少心血管疾病风险的变化,而在降低碳水化合物摄入的减肥饮食中摄入蛋黄可增加高密度脂蛋白胆固醇水平.合理烹调的鸡蛋可作为健康膳食的一部分.

Eggs Consumption and Risk of Cardiovascular Disease

Egg is a major source of dietary cholesterol as well as has many components beneficial to cardiovascular diseases.Meta-analysis of the relevant epidemiological studies showed that diabetes patients should limit their egg intake below 4 eggs a week,while healthy people could consume one egg a day without increasing the risk of coronary heart disease and stroke.Response to dietary cholesterol differed from person to person,but cholesterol intake from egg yolk resulted in less atherogenic low-density lipoprotein particles in dependent of response classification.In carbohydrate-reduced weight loss diets,intake of egg yolk increased high-density lipoprotein cholesterol levels.Therefore,appropriately cooked egg c ould be included as a part of a healthy diet.