Cholesterol in Eggs is Dangerous
November 3, 2010
Researchers caution that consuming eggs is not as harmless as some reports claim. The authors of a new publication in the Canadian Journal of Cardiology explain that the cholesterol in one egg exceeds the maximum amount recommended by the American Heart Association and the National Cholesterol Education Program. Both recommend less than 200 milligrams per day for people at risk for cardiovascular disease. Authors go on to caution that stopping egg consumption after a heart attack would be “a necessary act, but late.”
A recent report from the Dietary Guidelines Advisory Committee reiterated the recommendation to reduce dietary cholesterol to less than 200 milligrams per day for persons with or at high risk for cardiovascular disease or type 2 diabetes.
Spence JD, Jenkins DJA, Davignon J. Dietary cholesterol and egg yolks: not for patients at risk of vascular disease. Can J Cardiol. 2010;26:e336-e339.
Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010. Available at: http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/DGAC/Report/D-3-FattyAcidsCholesterol.pdf
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