15 February 2016
A new study has offered evidence that dietary intake of eggs and high-cholesterol foods may not increase a person's risk of heart attack.
The University of Eastern Finland research assessed the dietary habits of 1,032 men aged between 42 and 60 years and with no baseline diagnosis of a cardiovascular disease over a period of 21 years.
Of these, 230 men had a myocardial infarction, and 32.5 per cent of the study participants were carriers of APOE4, a gene known to affect cholesterol metabolism and therefore potentially put these individuals at a particularly high risk.
However, it was found that a high intake of dietary cholesterol was not associated with a risk of incident coronary heart disease, nor was the consumption of cholesterol-rich eggs. This was true for the general study population and those with the APOE4 phenotype.
Moreover, no link was found between dietary cholesterol or eating eggs, and a thickening of the common carotid artery walls.
As such, the researchers concluded that high-cholesterol diets or frequent consumption of eggs do not increase the risk of cardiovascular disease - even in people who are genetically predisposed to a greater effect of dietary cholesterol.
Posted by Edward Bartel
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