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Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...
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Although not a source of energy, cholesterol plays a significant role as a foundational structure for bile salts, steroid hormones, and vitamin D, as well as being a crucial component of plasma membranes. Approximately 15% of blood cholesterol is derived from our diet, with the remainder synthesized from acetyl CoA by the liver and intestines. Cholesterol is eliminated from the body through its conversion into bile salts, which are eventually discarded in the feces.
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In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth
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Nutritional Viewpoints on Eggs and Cholesterol.

Michihiro Sugano1,2,3, Ryosuke Matsuoka4

  • 1Kyushu University, Fukuoka 819-0395, Japan.

Foods (Basel, Switzerland)
|March 6, 2021
PubMed
Summary

Daily egg consumption shows no link to blood cholesterol or heart disease risk in Japanese populations, similar to US studies. Unique dietary patterns may offer protection against potential adverse effects.

Keywords:
Japanese characteristicscardiovascular diseasecholesterolcoronary heart diseasediabetes mellitusdietary patterneggfood matriclifestylestroke

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Area of Science:

  • Nutrition Science
  • Cardiovascular Epidemiology
  • Dietary Patterns

Background:

  • Epidemiologic studies generally show no significant association between daily egg consumption and blood cholesterol levels or cardiovascular risk.
  • However, persistent arguments suggest a positive association, highlighting diet as a key influential factor.

Purpose of the Study:

  • To investigate the association between egg consumption and cardiovascular risk markers in Japanese individuals, considering their distinct dietary patterns.
  • To compare findings with the US population and explore potential protective factors in the Japanese diet.

Main Methods:

  • Review and analysis of available epidemiologic studies on healthy Japanese populations.
  • Comparison of nutrient intake and food sources of cholesterol between Japanese and US populations.

Main Results:

  • Epidemiologic studies in healthy Japanese individuals show no association between consuming one egg daily and blood cholesterol levels, consistent with US findings.
  • Despite potentially consuming more eggs, Japanese people may possess dietary factors that mitigate the influence of eggs on cardiovascular risk markers.

Conclusions:

  • The Japanese dietary pattern may offer a protective effect against potential adverse cardiovascular effects of egg consumption.
  • Further research is needed on egg nutrients, dietary patterns, gut microbe interactions, and personalized responses to dietary cholesterol.
  • Eggs are considered a healthy and cost-efficient food globally from a nutritional standpoint.