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Diet and IBS
Published in Melissa G. Hunt, Aaron T. Beck, Reclaim Your Life From IBS, 2022
Melissa G. Hunt, Aaron T. Beck
Egg yolks have been demonized by a number of groups, primarily because they contain high levels of cholesterol. They are also typically listed in the “must avoid” column on many lists of IBS trigger foods because of their high fat content. But egg yolks also contain high levels of vitamins E, A, and D; folate; riboflavin; and omega-3 fatty acids, all of which are essential and contribute substantially to health in many ways. If you throw out the yolk, you throw out most of the nutritional value in an egg beyond the pure protein. By all means, spend a few extra dollars a week and purchase organic eggs laid by cage-free hens. Their eggs tend to contain even more of the healthy fats and vitamins we need, and you can feel good about supporting ethical and ecologically sound farming practices. But don’t throw out those yolks! Eat whole eggs, as nature intended.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Eggs and milk are the best sources of proteins and non-carcinogens. However, egg yolk is rich in cholesterol. Therefore, limiting egg consumption to about seven eggs a week may be helpful for the health of normal adults.
Crocus sativus and the Prized Commodity, Saffron
Published in Raymond Cooper, Jeffrey John Deakin, Natural Products of Silk Road Plants, 2020
Jeffrey John Deakin, Raymond Cooper
Lutein belongs to the xanthophyll family of carotenoids. Again, the molecular structure is made up of isoprene building blocks in the form of a tetra-terpenoid compound but oxygen atoms also present (see Figure 8.9). Lutein is obtained from green leafy vegetables such as spinach and kale. Lutein is also responsible for the yellow color of egg yolk, chicken skin, and fat. The very name, lutein, comes from Latin meaning “yellow”.
Nutrition intake among the Japanese elderly: an intergenerational comparison based on national health and nutrition survey scores
Published in Annals of Human Biology, 2019
Yuta Yokoyama, Masako Sasaki, Kanae Sato
Eggs are a source of protein and this category includes chicken eggs, quail eggs, egg tofu, and omelettes (Ministry of Health, Labour and Welfare 2018b). Eggs are quality protein sources that are available at stable prices, and are also rich in fats, vitamins, minerals and essential amino acids. There was no difference in egg consumption between the two Classes and these values have barely shifted in 28 years. Japan is one of the biggest consumers of eggs in the world. According to the 2014 survey, annual consumption per capita was 329, or number 3 in the world. Eggs are incorporated in daily meals. In particular, Japan has the practice of eating eggs raw, which is rare in the world. This is mostly possible due to Japan’s excellent hygiene controls, with the convenience of being able to consume raw eggs safely considered one of the factors for stable egg intake over the years. Chicken eggs are high in cholesterol. According to meta-analysis data, an increase in egg yolk intake raises TC, LDL-C and HDL-C (Weggemans et al. 2001; Chakrabarty et al. 2004), so it is presumed that increased egg intake leads to an increased risk of atherosclerotic disease as a result of high cholesterol. However, no correlation has been found between egg consumption and coronary artery disease and stroke development. Thus, the fact that eggs have been consumed regardless of age and period suggests that egg intake contributes to meeting the requirements of protein intake and preventing malnutrition, particularly for Class A.
Egg Intake Has No Adverse Association With Blood Lipids Or Glucose In Adolescent Girls
Published in Journal of the American College of Nutrition, 2019
Melanie M. Mott, Megan A. McCrory, Linda G. Bandini, Howard J. Cabral, Stephen R. Daniels, Martha R. Singer, Lynn L. Moore
For many years, egg consumption has been thought to be linked with higher levels of total and low-density lipoprotein cholesterol (LDL-C) as well as increased coronary heart disease (CHD) risk. As a result, Americans have been advised to avoid consuming eggs, particularly egg yolks. However, evidence to support such advice is weak (1,2) and higher egg intake has been reported to have favorable effects on high-density lipoprotein cholesterol (HDL-C) levels and composition (3). In fact, the absence of an adverse effect of egg consumption on CHD risk is thought to be due, at least in part, to these beneficial effects on HDL-C that may mediate any concurrent adverse effects on LDL-C (4). In one of the few studies to examine cardiometabolic effects of egg consumption in younger populations, children aged 8 to 12 years eating two whole eggs daily for 30 days (vs. an equivalent amount of egg whites) lowered their diastolic blood pressure, maintained their LDL-C to HDL-C ratio, and generated fewer atherogenic small, dense LDL-C particles (5).
Facts and ideas from anywhere
Published in Baylor University Medical Center Proceedings, 2018
The human food that has the highest concentration of cholesterol is the egg, and specifically the egg yolk. The typical “large” egg weighs about 60 grams (2 ounces) and contains at least 0.2 grams (215 to 275 mg) of cholesterol, the maximum daily quantity of dietary cholesterol recommended until recently by the American Heart Association. With this huge cholesterol “hit,” why has the American Heart Association withdrawn its recommendation to limit the dietary intake of cholesterol to <300 mg (0.3 g) in healthy adults and to <200 mg daily in adults with a “high risk” of an atherosclerotic event? The reason is that many studies on the consequences of adults’ consuming no more than one egg a day have shown no effect or little effect on the blood LDL cholesterol levels. But is this result indicative of the harmless effect of dietary cholesterol on our arteries or is it the difficulty in doing studies focused on a single food item? Many reported studies are only several weeks in duration, and some very-long-duration studies (>20 years) usually do not take into consideration changes in dietary cholesterol intake over time or consumption of cholesterol in processed foods, cakes, cookies, or salad dressings. Many studies relied on self-reporting of the eggs consumed. All reported dietary studies concerned fasting blood cholesterol levels, and at least three-quarters of our days are spent in the nonfasting state.