Egg Nutrition Center, Park Ridge, IL, USA.
Adv Nutr. 2012 Sep 1;3(5):711-7. doi: 10.3945/an.111.001321.
This paper summarizes presentations given at the 2011 Experimental Biology meetings about the latest research and a paleoanthropological perspective pertaining to the relationship between dietary cholesterol intake and cardiovascular disease risk. For much of the past 50 years, a great deal of the scientific literature regarding dietary fat and cholesterol intake has indicated a strong positive correlation with heart disease. In recent years, however, there have been a number of epidemiological studies that did not support a relationship between cholesterol intake and cardiovascular disease. Further, a number of recent clinical trials that looked at the effects of long-term egg consumption (as a vehicle for dietary cholesterol) reported no negative impact on various indices of cardiovascular health and disease. Coupled with data indicating that the impact of lowering dietary cholesterol intake on serum LDL levels is small compared with other dietary and lifestyle factors, there is a need to consider how otherwise healthy foods can be incorporated in the diet to meet current dietary cholesterol recommendations. Because eggs are a healthful food, it is particularly important that sensible strategies be recommended for inclusions of eggs in a healthy diet.
本文总结了 2011 年实验生物学会议上的演讲，内容涉及饮食胆固醇摄入与心血管疾病风险之间关系的最新研究和古人类学观点。在过去的 50 年中，大量关于饮食脂肪和胆固醇摄入的科学文献表明，这两者与心脏病之间存在很强的正相关关系。然而，近年来，有许多流行病学研究并不支持胆固醇摄入与心血管疾病之间存在关系。此外，一些最近的临床试验观察了长期食用鸡蛋（作为饮食胆固醇的载体）对心血管健康和疾病各种指标的影响，并未发现负面作用。再加上数据表明，与其他饮食和生活方式因素相比，降低饮食胆固醇摄入对血清 LDL 水平的影响很小，因此有必要考虑如何将其他健康食品纳入饮食中，以满足当前饮食胆固醇的建议。由于鸡蛋是一种健康食品，因此特别重要的是，建议采取合理的策略，将鸡蛋纳入健康饮食中。
