J Nutr Health.  2014 Dec;47(6):385-393. 10.4163/jnh.2014.47.6.385.

Nutritional roles and health effects of eggs

• Yang EJ
• Lee YE
• Moon HK

• KMID: 2327093
• DOI: http://doi.org/10.4163/jnh.2014.47.6.385

Abstract

PURPOSE
The aim of this study is to examine the effects of egg consumption and suggest proper guidelines for consumption of eggs by determining the relationship between eggs and cholesterol.
METHODS
Literature review was conducted on the relationship between nutritional, functional properties of eggs and serum cholesterol, as well as cardiovascular disease.
RESULTS
Eggs, which are a good protein food with complete amino acid composition, contain vitamin A, riboflavin, vitamin B1(2), folic acid, vitamin D, vitamin E, vitamin K, calcium, iron, choline, selenium, beta-carotene, lutein, zeaxanthin, etc. However the egg yolk has a high cholesterol content, which is associated with chronic diseases, including heart disease and hypertension. As a result, its intake is subject to regulation. Outbreak of heart disease by yolk intake can show different results depending on the characteristics of the subjects, amount of egg intake, and the implications of other foods eaten. It is difficult to determine whether eggs are beneficial, as they are the main supplying source for other major nutritive elements as well. Several research studies insist that when cholesterol intake increases by 100 mg, the level of serum cholesterol increases by 2.2~4.5 mg/dL and when serum cholesterol increases by 1%, the risk of heart disease increases by 2%. This indicates that a large intake of eggs can increase the risk of heart disease. Although the cholesterol of egg yolk and serum cholesterol are correlated, it is insufficient to conclude that only cholesterol and not other components are related to heart disease. In fact, other components in egg such as various unsaturated fatty acids and phospholipids could be related as well. Rather than concluding egg as a 'good' or 'bad' food according to its cholesterol content, it is important to define egg as a part of dietary patterns.
CONCLUSION
Generalizing an indiscriminate and uniform amount of egg intake for all seems inadequate. However, patients with diabetes or heart disease should pay particular attention to the amount of egg intake. As for the norm, eating egg with vegetables as a substitute for other animal products seems beneficial.

Keyword

eggs; serum cholesterol; cardiovascular diseases; guidelines

MeSH Terms

Animals
beta Carotene
Calcium
Cardiovascular Diseases
Cholesterol
Choline
Chronic Disease
Eating
Egg Yolk
Eggs*
Fatty Acids, Unsaturated
Folic Acid
Heart Diseases
Humans
Hypertension
Iron
Lutein
Ovum*
Phospholipids
Riboflavin
Selenium
Vegetables
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamins
Calcium
Cholesterol
Choline
Fatty Acids, Unsaturated
Folic Acid
Iron
Lutein
Phospholipids
Riboflavin
Selenium
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamins
beta Carotene

Reference

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