Department of Nutritional Sciences, The University of Connecticut, 3624 Horsebarn Road Extension, Storrs, CT 06269, USA.
Food Funct. 2010 Nov;1(2):156-60. doi: 10.1039/c0fo00088d. Epub 2010 Oct 19.
Extensive research has not clearly established a link between egg consumption and risk for coronary heart disease. This lack of connection can be explained by two major reasons: First, eggs are a good source of numerous nutrients including lutein and zeaxanthin, potent antioxidants, which may exert a protective effect against lipoprotein oxidation. Second, it has been well established that dietary cholesterol increases the concentrations of both circulating LDL and HDL cholesterol in those individuals who experience a higher increase in plasma cholesterol following egg consumption (hyper-responders). It is also important to note that 75% of the population experiences a mild increase or no alterations in plasma cholesterol concentrations when challenged with high amounts of dietary cholesterol (normal responders and hypo-responders). Egg intake has been shown to promote the formation of large LDL and HDL subclasses in addition to shifting individuals from the LDL pattern B to pattern A, which is less atherogenic. For these reasons, dietary recommendations aimed at restricting egg consumption should be taken with caution and not include all individuals. We need to acknowledge that diverse healthy populations experience no risk in developing coronary heart disease by increasing their intake of cholesterol but in contrast, they may have multiple beneficial effects by the inclusion of eggs in their regular diet.
大量研究并未明确确定鸡蛋摄入量与冠心病风险之间的联系。这种无关联可以用两个主要原因来解释：首先，鸡蛋是叶黄素和玉米黄质等多种营养素的良好来源，这些强效抗氧化剂可能对脂蛋白氧化起到保护作用。其次，人们已经充分认识到，膳食胆固醇会增加那些在摄入鸡蛋后血浆胆固醇升高幅度较大的个体（高反应者）的循环 LDL 和 HDL 胆固醇浓度。同样重要的是要注意，当摄入大量膳食胆固醇时，有 75%的人群的血浆胆固醇浓度会出现轻度升高或没有变化（正常反应者和低反应者）。鸡蛋摄入已被证明可以促进形成大的 LDL 和 HDL 亚类，此外还可以使个体的 LDL 模式从 B 型转变为 A 型，后者的动脉粥样硬化程度较低。基于这些原因，限制鸡蛋摄入量的饮食建议应谨慎采用，并且不应包括所有人群。我们需要认识到，增加胆固醇摄入量并不会使不同健康人群增加患冠心病的风险，相反，通过在日常饮食中加入鸡蛋，他们可能会获得多种有益的效果。
