Top Health Tools
Top Health Tools
Top Reports
Top Reports
Top Articles
Top Articles
Top Reviews
Top Reviews
   
 

Share/Bookmark
...............................................................................................................

Aug 17, 2012 by MARCO TORRES
Nutritionist Challenges The Latest Study Vilifying Egg Yolks


Scientists recently stated that eating the yolk of an egg is almost as bad as smoking for people at risk of heart disease.
Nutritionist Dr Carrie Ruxton has challenged the latest study vilifying egg yolk as a contributor to coronary artery. disease.
The problem according to scientists is an increased risk of the hardening of the arteries, known as atherosclerosis. They revealed that eating the yolk of an egg is about two-thirds as bad as smoking when it comes to the build up of plaques.

The research, which examined data on more than 1,200 patients attending vascular prevention clinics, was spearheaded by Dr David Spence, professor of neurology at Western University, Canada.

Spence's findings linked egg yolk consumption to the build up of carotid plaque, leading to coronary artery disease -- or atherosclerosis - a risk factor for strokes and heart attacks. He found regular consumption of egg yolks appeared to be two thirds as bad as smoking when it comes to the disease by comparing data on egg consumption with data on smoking.

Ruxton told FoodNavigator: "What they are not thinking about is, is it a causal or unrelated association? They haven't corrected for other factors that could have created plaque. The person who has fried eggs for breakfast may also have butter on their toast [for example]."

Other factors to consider included sedentary behaviour, which the researchers had also appeared not to allow for, she said.

Peer reviewed

However, Spence's research was published in the peer-reviewed journal Atherosclerosis. And Spence adds that the effect of egg yolk consumption over time on increasing the amount of plaque in the arteries was independent of sex, cholesterol, blood pressure , smoking, body mass and diabetes.

The study also concludes: "Our findings suggest that regular consumption of egg yolk should be avoided by persons at risk of cardiovascular disease. This hypothesis should be tested in a prospective study with more detailed information about diet, and other possible confounders such as exercise and waist circumference."

The research relied heavily on epidemiology, said Ruxton, but more work was needed to establish a causal link. "One thing I was taught on when I was training as a dietician was never rely on epidemiology. You have to test a theory with a controlled trial."

Carotid plaques

The rupture of carotid plaques, which form on the inner arterial wall, is the commonest cause of heart attacks and strokes. The build up of such plaques in the arteries of participants in the study was measured by ultrasound and patients filled out questionnaires regarding their lifestyle and medications.

They indicated their pack-years of smoking (how many packs of cigarettes they smoked daily multiplied by how many years they had spent smoking). And they supplied their egg yolk-years (how many eggs they ate a week, multiplied by the number of years they had eaten eggs).

The research found carotid plaque area increased linearly with age after age 40, but exponentially with pack-years of smoking and egg yolk-years. The study also found that those eating three or more yolks a week had significantly more plaque area than those who ate two or fewer yolks a week.

'Egg yolks make plaque build up faster'

"What we have shown is that with ageing, plaque builds up gradually in the arteries of Canadians, and egg yolks make it build up faster -- about two thirds as much as smoking," said Spence.

The Harvard School of Public Health comments on its website: "While it's true that egg yolks have a lot of cholesterol--and so may weakly affect blood cholesterol levels--eggs also contain nutrients that may help lower the risk for heart disease, including protein, vitamins B12 and D, riboflavin, and folate.

It adds that substantial research also suggests cholesterol in food has a much smaller effect on blood levels of total and 'bad' (LDL) cholesterol than the mix of fats in the diet.

Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.

This site is owned and operated by PreventDisease.com 1999-2016. All Rights Reserved. All content on this site may be copied, without permission, whether reproduced digitally or in print, provided copyright, reference and source information are intact and use is strictly for not-for-profit purposes. Please review our copyright policy for full details.
aaa
Interact
volunteerDonateWrite For Us
Stay Connected With Our Newsletter