Eggs and cholesterol — have we been needlessly frightened for years?

Sources: 12 · Article: 11 618 characters

Andrzej Frydrychowski and Jerzy Jaśkowski suggest that warnings about eggs because of their cholesterol content were exaggerated: the body is supposed to limit its production or absorption of cholesterol.

Bracia Rodzeń cite the conclusion that there is not enough evidence linking heart disease to egg consumption as part of a natural diet.
Jerzy Jaśkowski says that higher cholesterol levels were considered normal in the past than under the standards adopted later.

What the authors write

Andrzej Frydrychowski

When we eat more foods containing cholesterol, such as egg yolks, the liver is supposed to produce less of it.

„If we eat more foods containing large amounts of cholesterol (e.g. egg yolks), the liver produces less of it. If the body needs more of it (e.g. to repair the walls of blood vessels), its level in the blood increases. If its level rises, that means the body's need for it is growing.”Jak jemy więcej produktów, zawierających duże ilości cholesterolu (np. żółtka jaj), to wątroba produkuje go mniej. Jeżeli organizm potrzebuje go więcej (np. do naprawy ścian naczyń), to jego poziom we krwi się zwiększa. Jeżeli jego poziom wzrasta, oznacza to, że zapotrzebowanie na niego rośnie.

Wpływ statyn na nasze zdrowie

Jerzy Jaśkowski

According to Jerzy Jaśkowski, no more than about 1 gram of cholesterol is absorbed from the digestive tract, regardless of how many eggs are eaten.

„Only about 0.5 to a maximum of 1 g of cholesterol is absorbed from the digestive tract. In other words, whether we eat 1 or 100 eggs (if anyone can manage that), only 0.5 g of cholesterol will pass through the wall of the digestive tract. And no one can come up with any other answer here.”Z przewodu pokarmowego wchłania się tylko około 0.5 do maksymalnie 1 gr cholesterolu. Innymi słowy, czy zjemy 1 czy 100 jajek (jeżeli ktoś potrafi), to i tak tylko 0.5 gr cholesterolu przejdzie przez ścianę przewodu pokarmowego. I nikt tutaj nie wymyśli niczego innego.

Statyny – lekarze o tym nie mówią

Bracia Rodzeń

Bracia Rodzeń cite the conclusion that there is not enough evidence linking heart disease to consumption of fats in their natural form, including eggs.

„LINK – leads to the source A 2009 systematic review of cohort studies and randomized clinical trials that examined potential links between dietary factors and heart disease concluded that there was “insufficient evidence of an association with consumption of saturated or polyunsaturated fatty acids, or fat in general in its natural form, such as meat, eggs and milk”:”LINK – przenosi do źródła W systematycznym przeglądzie badań kohortowych i randomizowanych badań klinicznychz 2009 r., w których analizowano potencjalne związki między czynnikami dietetycznymi,a chorobami serca stwierdzono, że „brak wystarczających dowodów na związek w przypadku spożycia nasyconych lub wielonienasyconych kwasów tłuszczowych, tłuszczu ogólnie w naturalnej postaci jak mięso, jaja i mleko”:

Dla Lekarzy

Jerzy Jaśkowski

Jerzy Jaśkowski says that as recently as 30 years ago, a cholesterol level of 250 mg was considered normal, and treatment was started at around 400 mg.

„As recently as 30 years ago, academic medicine considered a cholesterol level of 250 mg normal. In older people, it could be much higher because of lower sexual activity. Treatment was undertaken when a patient's cholesterol level was around 400 mg.”Jeszcze 30 lat temu w medycynie akademickiej, uważano że poziom 250 mg cholesterolu jest prawidłowy. U osób starszych, w związku z mniejszą aktywnością płciową, może być nawet znacznie wyższy. Leczeniem zajmowano się gdy poziom cholesterolu u pacjenta wynosił około 400 mg.

Czego nie wiemy o statynach?

Research from PubMed · Europe PMC

We selected 5 studies with the best, positive results. This is a selection, not a full review of all research.

Total number of studies on this topic in PubMed: 424.

The review found no association between egg consumption and many of the conditions studied, and noted a possible beneficial effect on stroke risk.

Aim of the study: Egg consumption has been a source of controversy regarding its impact on human health, largely because of its cholesterol content and its potential role in cardiometabolic outcomes. This study aimed to summarise the level of evidence on the effects of egg consumption on various health outcomes.

Results: A systematic search for meta-analyses was conducted. Study design, dose-response relationships, heterogeneity, agreement between results over time, and potential confounding factors were considered when assessing the level of evidence. The results of this umbrella review showed substantial evidence of no association between egg consumption and a number of health outcomes, including cancer, cardiovascular disease and metabolic disorders. In contrast, evidence of possible beneficial effects on stroke risk was found. In conclusion, eggs may be part of a healthy diet; however, further studies exploring confounding factors are needed to establish any potential harmful effects.

Egg consumption and human health: an umbrella review of observational studies. · Int J Food Sci Nutr 2020

Money for the studynot stated

Do the authors have ties to companies?not stated

Did a manufacturer help with the study?unknown

Type of studyreview of many studies

“Not stated” does not mean nobody paid — the database does not always record it.

The review found that national bodies no longer consider eggs a risk factor for high cholesterol and cardiovascular disease.

Aim of the study: Hen's eggs (from Gallus gallus domesticus) provide choline, folate, vitamin D, iodine, B vitamins and high-quality protein, and are no longer viewed by national bodies as a risk factor for hypercholesterolaemia and cardiovascular disease (CVD). Yet, questions remain about the benefits and risks of eating eggs regularly.

Results: For type 2 diabetes (T2D) incidence and CVD risk in people with T2D, observational and RCT data were inconsistent: observational studies noted positive associations, while RCTs found no effect of higher egg intake on markers of T2D and CVD. Sustainability measures suggest that eggs have the lowest environmental impact among animal proteins. To lower allergy risk, eggs should be introduced earlier during weaning. In conclusion, the balance of evidence suggests that eggs are a nutritious food and that including them in the diet at levels higher than those currently consumed by European populations may offer broad health benefits.

Eggs: Healthy or Risky? A Review of Evidence from High Quality Studies on Hen's Eggs. · Nutrients 2023

Money for the studycompany or manufacturer · British Egg Industry Council

Do the authors have ties to companies?yes — the authors reported it

Did a manufacturer help with the study?YES

Type of studyanimal study

“Not stated” does not mean nobody paid — the database does not always record it.

The review concluded that healthy people can safely eat up to seven eggs a week, and that findings from observational studies may be due to other parts of the diet or to other risk factors.

Aim of the study: Eggs are rich in nutrients and are a source of essential fatty acids and amino acids, and they have the highest cholesterol content of any food. Since the 1970s, dietary recommendations have advised limiting egg intake to 2–4 a week for healthy people, and recommending even lower consumption for those diagnosed with cardiovascular disease (CVD) or type 2 diabetes (T2D).

Results: High-quality intervention studies have found no significant effects of increased egg consumption on CVD and T2D risk markers in healthy people or people with T2D. The associations found in observational studies are more likely to be explained by dietary patterns often accompanying high egg intake and/or the combination of other risk factors in people who eat many eggs. Dietary patterns, physical activity and genetics affect predisposition to CVD and T2D more than a single food such as eggs. In conclusion, up to seven eggs a week can be safely consumed, but patients with established CVD or T2D should do so only with special attention to a healthy lifestyle.

Egg consumption, cardiovascular diseases and type 2 diabetes. · Eur J Clin Nutr 2018

Money for the studynot stated

Do the authors have ties to companies?not stated

Did a manufacturer help with the study?unknown

Type of studydiscussion of other studies

“Not stated” does not mean nobody paid — the database does not always record it.

In a small study of healthy people, eating two eggs a day for six weeks raised HDL, did not change LDL or triglycerides, and the authors did not recommend strictly limiting moderate egg consumption.

Aim of the study: To examine whether increased egg consumption raises serum high-density lipoprotein (HDL) cholesterol in healthy individuals.

Results: After 6 weeks of extra egg consumption, serum HDL cholesterol increased by 10% (P < 0.05) and total cholesterol increased by 4% (P < 0.05), while the total cholesterol/HDL cholesterol ratio did not change significantly. Serum triglycerides and LDL cholesterol were also unchanged. Moderate egg intake should not be rigorously restricted in healthy individuals.

Egg consumption and high-density-lipoprotein cholesterol. · J Intern Med 1994

Money for the studynot stated

Do the authors have ties to companies?not stated

Did a manufacturer help with the study?unknown

Type of studyclinical study in people

“Not stated” does not mean nobody paid — the database does not always record it.

The review found that moderate consumption of one egg a day was not associated with adverse cardiovascular effects in people without heart disease or type 2 diabetes.

Aim of the study: There is considerable debate about the association between cholesterol intake from egg consumption and the incidence of cardiovascular disease (CVD).

Results: To provide a current perspective on the significance of moderate egg consumption for the primary incidence of CVD, a focused Medline search of English-language literature published between 2010 and March 2020 was conducted using the terms cholesterol intake, egg consumption, coronary artery disease, CVD, and T2DM. Nineteen relevant articles were found and, together with related literature, are discussed in this review. Analysis of the data from the articles found that several studies showed moderate egg consumption (1 egg/d) was not associated with adverse cardiovascular effects in people without CVD or T2DM, while other studies found a positive association, especially in patients with pre-existing CVD or T2DM. Therefore, there is currently no unanimous agreement on this subject, and the controversy will continue until new confirmatory evidence becomes available.

The Debate Over Egg Consumption and Incident Cardiovascular Disease. · Cardiol Rev 2021

Money for the studynot stated

Do the authors have ties to companies?not stated

Did a manufacturer help with the study?unknown

Type of studydiscussion of other studies

“Not stated” does not mean nobody paid — the database does not always record it.

Perspectives and opinion materials

The content below presents the authors’ opinions, interpretations and hypotheses. It is not treated as equal to scientific studies and systematic reviews.

Orthomolecular Medicine News Service Opinion material

„Artificial trans fats remained widespread in the US food supply while the public was advised to avoid eggs and other natural foods containing cholesterol because cholesterol consumption was wrongly linked to heart disease. Dr. Kummerow subsequently lost his NIH funding. Fortunately, private funding allowed his work to continue through 2014. In 1977, Dr.”Artificial trans-fats remained widespread in the US food supply while the public was advised to avoid eggs and other cholesterol containing natural foods due to a misattribution of cholesterol consumption with heart disease. Dr. Kummerow subsequently lost his NIH funding. Fortunately, private funding allowed his work to continue through 2014. In 1977, Dr.

Save Lives and Improve Public Health: Following the Data from Pellagra to Atherosclerosis

Orthomolecular Medicine News Service Opinion material

„Research suggests that high fructose consumption, particularly from high-fructose corn syrup (HFCS), may contribute to dyslipidemia and other metabolic disorders. Studies have shown that fructose intake can increase postprandial triglycerides, LDL cholesterol, and apolipoprotein B levels (32,33). Fructose consumption has also been linked to visceral adiposity, insulin resistance, and hepatic de novo lipogenesis (fatty liver disease) (34,35). The metabolic effects of fructose differ from those of glucose because fructose is rapidly converted and taken up by the liver (36).”Research suggests that high fructose consumption, particularly from high-fructose corn syrup (HFCS), may contribute to dyslipidemia and other metabolic disorders. Studies have shown that fructose intake can increase postprandial triglycerides, LDL cholesterol, and apolipoprotein B levels (32,33). Fructose consumption has also been linked to visceral adiposity, insulin resistance, and hepatic de novo lipogenesis (fatty liver disease) (34,35). The metabolic effects of fructose differ from glucose due to its rapid hepatic conversion and extraction (36).

Understanding the Root Causes of Dyslipidemia in Atherosclerotic Cardiovascular Disease

Orthomolecular Medicine News Service Opinion material

„This situation seemed similar to the unforgivably simplistic thinking applied to the cholesterol problem: cholesterol is bad for your heart; eggs contain cholesterol; therefore, don't eat eggs.”This situation seemed similar to the unforgivable simplistic thinking applied to the cholesterol problem: cholesterol is bad for your heart; eggs are a source of cholesterol; therefore, don't eat eggs.

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