Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-18T21:55:25.921Z Has data issue: false hasContentIssue false
  • English
  • Français

Egg intake and serum low density lipoprotein cholesterol in humans

Published online by Cambridge University Press:  23 October 2017

R. AYDIN Open the ORCID record for R. AYDIN [Opens in a new window]
R. AYDIN*
Affiliation:
Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine Balikesir University 10145 Balikesir, Turkey
*
Corresponding author: rahimaydin@yahoo.com
Get access

Abstract

Cholesterol plays an essential role in the synthesis of cell membrane, bile acids, and steroid hormones as well as vitamin D. Dietary cholesterol comes from only animal sources, such as meat, butter, cheese and eggs, and contributes about 20% per day to the body pool in humans. Chicken egg, which is a good source of essential amino acids, fatty acids, vitamins and minerals, contains approximately 213 mg cholesterol. Data available related to egg intake and the risk of cardiovascular disease (CVD) is inconsistent. Early research suggested that egg intake elevated plasma total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) identified as a major risk factor for CVD in humans. Recent studies show that dietary cholesterol may not be the actual factor in an individual's plasma TC, LDL-C and CVD. According to the latest nutrition recommendations, one egg may be eaten as long as one's total daily dietary cholesterol is limited to ≤300 mg per day. Health professionals suggest restricting dietary cholesterol to avoid elevating blood LDL-C and risk of CVD. This suggestion influences per capita consumption of the egg playing an important role in the nutrition of children and elderly people. This review focuses on egg intake, LDL-C and TC levels in the blood and the regulatory mechanism maintaining the homeostasis of serum cholesterol in the human body.

Keywords

egg cholesterolserum LDL cholesterol and CVD risk
Type
Reviews
Information
World's Poultry Science Journal , Volume 73 , Issue 4 , December 2017 , pp. 813 - 822
Copyright
Copyright © World's Poultry Science Association 2017 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

BALLESTEROS, M.N., CABRERA, R.M., SAUCEDO, M.S. and FERNANDEZ, M.L. (2004) Dietary cholesterol does not increase biomarkers for chronic disease in a pediatric population from northern Mexico. The American Journal of Clinical Nutrition 80 (4): 855-861.Google Scholar
BARONA, J. and FERNANDEZ, M.L. (2012) Dietary cholesterol affects plasma lipid levels, the intravascular processing of lipoproteins and reverse cholesterol transport without increasing the risk for heart disease. Nutrients 4: 1015-1025.Google Scholar
BEZKOROVAINY, A. and RAFELSON, M.E. (1996) Lipid digestion and metabolism, in: Concise Biochemistry, pp. 497-534 (Marcel Dekker, Inc. New York, New York).Google Scholar
BLESSO, C.N., ANDERSEN, C.J., BARONA, J., VOLEK, J.S. and FERNANDEZ, M.L. (2013) Whole egg consumption improves lipoprotein profiles and insulin sensitivity to a greater extent than yolk-free egg substitute in individuals with metabolic syndrome. Metabolism 62 (3): 400-410.Google Scholar
BROWN, D.J. and SCHRADER, L.F. (1990) Cholesterol information and shell egg consumption. American Journal of Agricultural Economics 72 (3): 548-555.Google Scholar
CHAIT, A., BRUNZELL, J.D. and DENKE, M.A. (1993) Rationale of the diet-heart statement of the American Heart Association. Report of the Nutrition Committee. Circulation 88 (6): 3008-3029.Google Scholar
COHEN, D.E. (2008) Balancing cholesterol synthesis and absorption in the gastrointestinal tract. Journal Clinical Lipidology 2 (2): S1-S3.Google Scholar
COSKUN, A., SERTESER, M. and UNSAL, I. (2013) Inhibition of cholesterol biosynthesis in hypercholesterolemia. Is it the right choice? Journal Medical Biochemistry 32: 16-19.CrossRefGoogle Scholar
COX, R.A. and GARCÍA-PALMIERI, M.R. (1990) Clinical methods: The history, physical, and laboratory examinations. 3rd edition. Boston (Butterworths) USA.Google Scholar
DANIELS, T.F., KILLINGER, K.M. and MICHAL, J.J. (2009) Lipoproteins, cholesterol homeostasis and cardiac health. International Journal Biological Sciences 5 (5): 474-488.CrossRefGoogle ScholarPubMed
DAWBER, T.R., NICKERSON, R.J., BRAND, F.N. and POOL, J. (1982) Eggs, serum cholesterol, and coronary heart disease. The American Journal of Clinical Nutrition 36 (4): 617-625.Google Scholar
DIETSCHY, J.M. (1984) Regulation of cholesterol metabolism in man and other species. Klinische Wochenschrift 62: 338-345.CrossRefGoogle ScholarPubMed
DIETSCHY, J.M., TURLEY, S.D. and SPADY, D.K. (1993) Role of the liver in the maintenance of cholesterol and low density lipoprotein homeostasis in different animal species, including humans. The Journal of Lipid Research 34: 1637-1659.Google Scholar
DÍEZ-ESPINO, J., BASTERRA-GORTARI, F.J., SALAS-SALVADÓ, J., BUIL-COSIALES, P., CORELLA, D., SCHRÖDER, H., ESTRUCH, R., ROS, E., GÓMEZ-GRACIA, E., ARÓS, F., FIOL, M., LAPETRA, J., SERRA-MAJEM, L., PINTÓ, X., BABIO, N., QUILES, L., FITO, M., MARTI, A. and TOLEDO, E. (2016) Egg consumption and cardiovascular disease according to diabetic status: The PREDIMED study. Clinical Nutrition http://dx.doi.org/10.1016/j.clnu.2016.06.009.Google Scholar
DJOUSSÉ, L. and GAZIANO, J.M. (2008) Egg consumption in relation to cardiovascular disease and mortality: the Physicians' Health Study. The American Journal of Clinical Nutrition 87 (4): 964-969.Google Scholar
DIMARCO, D.M., NORRIS, G.H., MILLAR, C.L., BLESSO, C.N. and FERNANDEZ, M.L. (2017) Intake of up to 3 eggs per day is associated with changes in HDL function and increased plasma antioxidants in healthy, young adults. Journal of Nutrition 147 (3): 323-329.Google Scholar
EDINGTON, J., GEEKIE, M., CARTER, R., BENFIELD, L., FISHER, K., BALL, M. and MANN, J. (1987) Effect of dietary cholesterol on plasma cholesterol concentration in subjects following reduced fat, high fibre diet. British Medical Journal (Clinical Research Edition) 294: 333-336.CrossRefGoogle ScholarPubMed
ELKIN, R.G. (2007) Reducing shell egg cholesterol content. II. Review of approaches utilizing non-nutritive dietary factors or pharmacological agents and an examination of emerging strategies. World's Poultry Science Journal 63: 5-32.Google Scholar
GIBBONS, G.F. (2002) From gallstones to genes: two hundred years of sterol research. A tribute to George J. Schroepfer Jr. Lipids 37 (12): 1153-1162.CrossRefGoogle Scholar
GILLINGHAM, L.G., LINDA CASTON, L., LEESON, S., HOURTOVENKO, K. and HOLUB, B.J. (2005) The effects of consuming docosahexaenoic acid (DHA)-enriched eggs on serum lipids and fatty acid composition in statin-treated hypercholesterolemic male patients. Food Research International 38 (10): 1117-1123.Google Scholar
GOLDBERG, S., GARDENER, H., TIOZZO, E., KUEN, C.Y., ELKIND, M.S.V., SACCO, R.L. and RUNDEK, T. (2014) Egg Consumption and Carotid Atherosclerosis in the Northern Manhattan Study. Atherosclerosis 235 (2): 273-280.Google Scholar
GOLDSTEIN, J.L. and BROWN, M.S. (1984) Progress in understanding the LDL receptor and HMG-CoA reductase, two membrane proteins that regulate the plasma cholesterol. J ournal of Lipid Research 25: 1450-1461.Google Scholar
GOLDSTEIN, J.L. and BROWN, M.S. (2009) The LDL Receptor. Arteriosclerosis Thrombosis and Vascular Biology 29: 431-438.Google Scholar
GOODROW, E.F, WILSON, T.A., HOUDE, S.C, VISHWANATHAN, R., SCOLLIN, P.A., HANDELMAN, G. and NICOLOSI, R.J. (2006) Consumption of one egg per day increases serum lutein and zeaxanthin concentrations in older adults without altering serum lipid and lipoprotein cholesterol concentrations. Journal of Nutrition136: 2519-2524.CrossRefGoogle ScholarPubMed
GREENE, C.M, ZERN, T.L., WOOD, R.J., SHRESTHA, S., AGGARWAL, D., SHARMAN, M.J., VOLEK, J.S. and FERNANDEZ, M.L. (2005) Maintenance of the LDL cholesterol:HDL cholesterol ratio in an elderly population given a dietary cholesterol challenge. Journal of Nutrition 135 (12): 2793-2798.Google Scholar
HERRON, K.L. and FERNANDEZ, M.L. (2004) Are the Current Dietary Guidelines Regarding Egg Consumption Appropriate? Journal of Nutrition 134: 187-190.Google Scholar
HU, F.B., STAMPFER, M.J., RIMM, E.B., MANSON, J.E., ASCHERIO, A., COLDITZ, G.A., ROSNER, B.A., SPIEGELMAN, D., SPEIZER, F.E., SACKS, F.M., HENNEKENS, C.H. and WILLETT, W.C. (1999) A prospective study of egg consumption and risk of cardiovascular disease in men and women. The Journal of the American Medical Association 281 (15): 1387-1394.CrossRefGoogle ScholarPubMed
JONES, P.J. (2009) Dietary cholesterol and the risk of cardiovascular disease in patients: a review of the Harvard egg study and other data. International Journal of Clinical Practice Suppl. 163 (1-8): 28-36.Google Scholar
KATZ, D.L., EVANS, M.A., NAWAZ, H., NJIKE, V.Y., CHAN, W., COMERFORD, B.P. and HOXLEY, M.L. (2005) Egg consumption and endothelial function: a randomised controlled crossover trial. International Journal of Cardiology 99: 65-70.Google Scholar
KISHIMOTO, Y., TAGUCHI, C., SUZUKI-SUGIHARA, N., SAITA, E., USUDA, M., WANG, W., MASUDA, Y. and KONDO, K. (2016) The effect of the consumption of egg on serum lipids and antioxidant status in healthy subjects. Journal of Nutritional Science and Vitaminology 62: 361-365.CrossRefGoogle ScholarPubMed
KISHIMOTO, Y., TAGUCHI, C., SAITA, E., SUZUKI-SUGIHARA, N., NISHIYAMA, H., WANG, W., MASUDA, Y. and KONDO, K. (2017) Additional consumption of one egg per day increases serum lutein plus zeaxanthin concentration and lowers oxidised low-density lipoprotein in moderately hypercholesterolemic males. Food Research International (in press) https://doi.org/10.1016/j.foodres.2017.03.003.CrossRefGoogle Scholar
KLANGJAREONCHAI, T., PUTADECHAKUM, S., SRITARA, P. and ROONGPISUTHIPONG, C. (2012) The effect of egg consumption in hyperlipidemic subjects during treatment with lipid-lowering drugs. Journal of Lipids: Article ID 672720, 1-4 doi:10.1155/2012/672720.CrossRefGoogle Scholar
KRITCHEVSKY, S.B. (2000) A review of scientific research and recommendations regarding eggs. Journal of the American College of Nutrition 23 (6): 596S-600S.Google Scholar
LAMMERT, F. and WANG, D.Q. (2005) New insights into the genetic regulation of intestinal cholesterol absorption. Gastroenterology 129 (2): 718-734.Google Scholar
LEHNINGER, A.L., NELSON, D.L. and COX, M.M. (1993) Lipid Biosynthesis, in: Principles of Biochemistry, Second Edition (Worth Publishers. New York, NY).Google Scholar
MCNAMARA, D.J. (2000) The impact of egg limitations on coronary heart disease risk: do the numbers add up? The Journal of the American College of Nutrition 19: 540S-548S.CrossRefGoogle ScholarPubMed
MIZRAK, C., DURMUŞ, I., KAMANLI, S., DEMIRTAŞ, S.E., KALEBAŞI, S., KARADEMIR, E. and DOĞU, M. (2012) Determination of egg consumption and consumer habits in Turkey. Turkish Journal of Veterinary and Animal Sciences 36 (6): 592-601.Google Scholar
MUTUNGI, G., RATLIFF, J., PUGLISI, M., TORRES-GONZALEZ, M., VAISHNAV, U., LEITE, J.O., QUANN, E., VOLEK, J.S. and FERNANDEZ, M.L. (2008) Dietary cholesterol from eggs increases plasma HDL cholesterol in overweight men consuming a carbohydrate-restricted diet. Journal of Nutrition 138: 272-276.Google Scholar
NAKAMURA, Y., OKAMURA, T., TAMAKI, S., KADOWAKI, T., HAYAKAWA, T., KITA, Y., OKAYAMA, A. and UESHIMA, H. (2004) Egg consumption, serum cholesterol, and cause-specific and all cause mortality: the National Integrated Project for Prospective Observation of Non-communicable Disease and Its Trends in the Aged, 1980 (NIPPON DATA80). The American Journal of Clinical Nutrition 80: 58-63.Google Scholar
NES, W.D. (2011) Biosynthesis of cholesterol and other sterols. Chemical Reviews 111: 6423-6451.Google Scholar
NJIKE, V., FARIDI, Z., DUTTA, S., GONZALEZ-SIMON, A.L. and KATZ, D.L. (2010) Daily egg consumption in hyperlipidemic adults-Effects on endothelial function and cardiovascular risk. Nutrition Journal 9: 1-9.Google Scholar
ORTH, M. and BELLOSTA, S. (2012) Cholesterol: Its Regulation and Role in Central Nervous System Disorders. Cholesterol: Article ID 292598, 19 pages.Google Scholar
RHEE, E-J., RYU, S., LEE, J-Y., LEE, S.H., CHEONG, E., PARK, S.E., PARK, C.Y., WON, Y.S., KIM, J.M., CHO, D-S., CHUNG, H-K. and SUNG, K.C. (2017) The association between dietary cholesterol intake and subclinical atherosclerosis in Korean adults: The Kangbuk Samsung Health Study. Journal of Clinical Lipidology: http://dx.doi.org/10.1016/j.jacl.2017.01.021.Google Scholar
SCHNOHR, P., THOMSEN, O.O., RIIS HANSEN, P., BOBERG-ANS, G., LAWAETZ, H. and WEEKE, T. (1994) Egg consumption and high-density-lipoprotein cholesterol. Journal of Internal Medicine 235 (3): 249-251.Google Scholar
SHIN, J.Y., XUN, P., NAKAMURA, Y. and HE, K. (2013) Egg consumption in relation to risk of cardiovascular disease and diabetes: a systematic review and meta-analysis. American Journal of Clinical Nutrition 98 (1): 146-159.Google Scholar
SONG, W.O. and KERVER, J.M. (2000) Nutritional contribution of eggs to American diets. Journal of the American College of Nutrition 19: 556S-562S.Google Scholar
QURESHI, A.I., SURI, F.K., AHMED, S., NASAR, A., DIVANI, A.A. and KIRMANI, J.F. (2007) Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Medical Science Monitor 13 (1): CR1-8.Google Scholar
USDA (1991) Nutrient content of foods. Dairy and Egg Products Handbook 8-1. United States Department of Agriculture, Washington, DC.Google Scholar
USDA (2002) Agricultural Statistics. United States Department of Agriculture, Washington, DC.Google Scholar
VIRTANEN, J.K., MURSU, J., VIRTANEN, H.E.K., FOGELHOLM, M., SALONEN, J.T., KOSKINEN, T.T., VOUTILAINEN, S. and TUOMAINEN, T-P. (2016) Associations of egg and cholesterol intakes with carotid intima-media thickness and risk of incident coronary artery disease according to apolipoprotein E phenotype in men: the Kuopio Ischaemic Heart Disease Risk Factor Study. The American Journal of Clinical Nutrition: doi:10.3945/ajcn.115.122317.Google Scholar
VISHWANATHAN, R., GOODROW-KOTYLA, E.F., WOOTEN, B.R., WILSON, T.A. and NICOLOSI, R.J. (2009) Consumption of 2 and 4 egg yolks/d for 5 wk increases macular pigment concentrations in older adults with low macular pigment taking cholesterol-lowering statins. The American Journal of Clinical Nutrition 90: 1272-1279.Google Scholar
WU, T., TREVISAN, M., GENCO, R.J., FALKNER, K.L., DORN, J.P. and SEMPOS, C.T. (2000) Examination of the relation between periodontal health status and cardiovascular risk factors: serum total and high density lipoprotein cholesterol, C-reactive protein, and plasma fibrinogen. American Journal of Epidemiology 151: 273-282.Google Scholar
YING, R., LI, C., TINGTING, Z. and YADONG, S. (2013) Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies. British Medical Journal: 346:e8539; doi:10.1136/bmj.e8539.Google Scholar
ZEIDLER, G. (2000) Egg products around the world: Today and tomorrow, in: SIM, J.S. (Ed.) Egg Nutrition and Biotechnology, pp. 65-92 (CABI Publishing, New York, NY).Google Scholar