Egg cholesterol in the diet

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“Egg Cholesterol in the Diet” The egg industry got their
huevos handed to them last fall in a devastating review published in
the Canadian Journal of Cardiology by three academic heavy hitters. David Spence is the Director of the Stroke Prevention &
Atherosclerosis Research Centre; David Jenkins, the guy who
invented the glycemic index; and Dr. Davignon, the Director of the Hyperlipidemia and
Atherosclerosis Research Group at the Montreal Institute
for Clinical Research. The last time Dr. Spence spoke
out publicly against eggs, his house got its cholesterol raised too.


But the reason they felt the
need to set the record straight is that “(r)recent media reports
reflect the remarkable effectiveness of the sustained propaganda campaign of the egg producers’ lobby” to
downplay the risks of cholesterol. The fundamental flaw of the studies the egg industry uses to
muddy the waters on the issue is that they tend to only measure
fasting cholesterol levels, which just reflect what’s happening to your arteries for the
last few hours of the night, not after you’ve eaten breakfast. Not only do eggs make your
bad cholesterol goes up, but for hours after you eat, dietary cholesterol increases the
susceptibility of LDL (bad cholesterol) to oxidization, vascular inflammation, oxidative stress, and
postprandial hyperlipemia, and potentiates the harmful
effects of saturated fat impairs endothelial function and increases cardiovascular
events (meaning heart attacks). Dietary cholesterol may only increase
our fasting cholesterol levels by 10%, but it may increase the susceptibility
of our bad cholesterol to oxidize by 37% to 39%, and that’s what triggers much
of the arterial inflammation that leads to the artery–
clogging plaque development.


So maybe an omelet might not be good, but how much dietary cholesterol
is in just, like, one egg? A single egg yolk contains approximately
215 mg to 275 mg of cholesterol (depending on the size). The yolk of a large egg provides
more than the 210 mg of cholesterol in a Hardee’s Monster Thickburger, which contains two-thirds
of a pound of beef, three slices of cheese,
and four strips of bacon. The media storm that
followed compared an egg to the fast food monstrosity du jour, the KFC Double Down, where even the bun is made out of meat. What came worst: the chicken or the egg? A single egg yolk thus exceeds the
recommended daily intake of cholesterol.


So you could eat just, like,
celery the whole rest of the day, and you could still be over the limit. Despite the harassment he’s gotten,
“he remains unperturbed. He said [egg] ‘yolks shouldn’t
be regarded as an item that’s suitable for human diets’ for anyone at risk of vascular disease. ‘And you name me
[one person] that isn’t.’”.

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