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The Blood Type Diet Archives Volume 5




Re: Eggs - The bad.

Posted By: Jay
Date: July-05, 1998 at 21:44:11

In Response To: Eggs - The good and the bad. (Paul K)

"Just a quick note on Cholesterol (C). The egg does contain several nutrients that can lower a person's C. But no matter what anyone says, there will still be those that continue to believe the old cereal industry's propaganda of the 1950's, which convinced most everyone that eggs will give you high C."

Eggs not only raise the level of LDL-cholesterol (the "bad" cholesterol), new research shows that they also increase the oxidizability of LDL-cholesterol, which makes LDL-chosetesrol even more damaging. Eggs are 60% fat (by calories), predominantly saturated fat. If there are, as you say, constituents of eggs that reduce serum cholesterol, their effects are not clinically significant. Read the following abstract:

Ann Nutr Metab 1996;40(5):243-251

Consumption of eggs with meals increases the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation.

Levy Y, Maor I, Presser D, Aviram M

Lipid Research Laboratory, Rambam Medical Center, Haifa, Israel.

Consumption of eggs for a long period was shown to result in hypercholesterolemia and is generally restricted for this reason. In the present study we analyzed the effect of eggs consumption for 3 weeks on lipoprotein atherogenicity. Consumption of 2 eggs per day with the meals, for 3 weeks resulted in a minor elevation in plasma glucose and urea concentrations. Plasma cholesterol concentration increased by 11% (p < 0.05) as a result of increased plasma low-density lipoprotein (LDL) cholesterol levels. Plasma triglycerides decreased by 13% (p < 0.01), but there were no significant alterations in plasma apolipoproteins A-I or B-100 concentrations. Plasma high-density lipoprotein (HDL) cholesterol decreased by 11% (p < 0.05). There was a 13% reduction, though not significant, in the cholesterol efflux from J-774 A.1 macrophages by HDL that was derived after eggs consumption in comparison to HDL that was obtained at baseline. The susceptibility of plasma [using 100 mM of 2,2' azobis 2-amidinopropane (AAPH)] as well as that of LDL (using 10 microM of copper ions) to lipid peroxidation was increased by 42% and 34%, respectively, as measured by the thiobarbituric acid reactive substance (TBARS) assay (p < 0.01). Kinetic analysis of LDL oxidation by copper ions revealed a 37% reduction in the lag time required for the initiation of LDL oxidation after 3 weeks of eggs consumption. The total plasma fatty acids concentration increased from 2.2 +/- 0.5 to 3.2 +/- 0.6 mg/ml. The plasma antioxidants, vitamin E and carotenoids were not significantly affected by eggs consumption. We conclude that eggs consumption, in addition to its hypercholesterolemic effect, increases plasma and LDL oxidizability, a phenomenon which was shown to enhance the progression of atherosclerosis. The atherogenic properties may contribute to the accelerated atherosclerosis prevalent in populations with high cholesterol intake.




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