Dussaillant Catalina, Echeverría Guadalupe, Rozowski Jaime, Velasco Nicolás, Arteaga Antonio, Rigotti Attilio
Pontificia Universidad Católica de Chile.
Nutr Hosp. 2017 Jun 5;34(3):710-718. doi: 10.20960/nh.473.
Eggs are a highly nutritive food. They contain high quality protein and several nutrients with potential health benefi ts. Nevertheless, the appearance of cardiovascular disease as an important public health issue, with high morbidity and mortality rates worldwide, along with the identifi cation of high blood cholesterol levels as a risk factor for this disease, was responsible for the advice to limit dietary cholesterol (and, therefore, eggs) that was promoted by health care professionals and institutions during the 70s. To date, several cohort studies show that the intake of one egg a day does not increase cardiovascular risk in the general population. However, this evidence is not clear among diabetic patients, and raises the question whether its consumption in large quantities is entirely safe in this particular population. Additionally, intervention studies have shown that egg consumption does not adversely affect cardiovascular risk factors neither in healthy individuals nor in those with cardiometabolic disease. Moreover, these studies suggest that the incorporation of egg to the diet could bring additional benefits such as promoting a less atherogenic lipid profile.
鸡蛋是一种营养丰富的食物。它们含有高质量的蛋白质和几种具有潜在健康益处的营养素。然而，心血管疾病作为一个重要的公共卫生问题出现，在全球范围内发病率和死亡率都很高，同时高血胆固醇水平被确定为该疾病的一个风险因素，这导致了在70年代医疗保健专业人员和机构提倡限制膳食胆固醇（因此也限制鸡蛋）的建议。迄今为止，几项队列研究表明，每天吃一个鸡蛋不会增加普通人群患心血管疾病的风险。然而，在糖尿病患者中，这一证据并不明确，并且引发了在这一特定人群中大量食用鸡蛋是否完全安全的问题。此外，干预研究表明，食用鸡蛋对健康个体和患有心脏代谢疾病的个体的心血管风险因素均无不利影响。而且，这些研究表明，将鸡蛋纳入饮食中可能会带来额外的益处，比如促进形成较少致动脉粥样硬化的血脂谱。
