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Wild-Type Food in Health Promotion and Disease Prevention pp 155–167Cite as

Egg Composition vs CVD Risk

From Lipid to Endothelial and Inflammatory Hypotheses

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Abstract

Where the egg debate was initially focused on quantitative-cholesterol aspects, assuming all eggs are the same, recent understanding of atherosclerotic processes has raised questions regarding additional qualitative-composition aspects.

According to the “lipid hypothesis” of atherosclerosis, in which diets high in cholesterol and animal fat were assumed to be high-risk, egg consumption was rigidly restricted. However, accumulating research showing a relatively small effect of dietary cholesterol on blood plasma levels, and the accepted possibility of including eggs in some cholesterol-reducing diets, partially alleviated these restrictions. Recent understanding of contributions by endothelial dysfunction (ED) and inflammation to CVD processes has prompted reconsideration of eggs, with a focus on composition-related risks and/or benefits.

Aside from high cholesterol levels, eggs are rich in unsaturated fatty acids (FA) (≥60% fat), which may reduce blood cholesterol response. Egg composition may further influence blood lipids and endothelial response when high in antioxidants and monounsaturated FA (MUFA), which may reduce the LDL-oxidative response (by ≥30–40% compared to regular high-poly unsaturated FA [PUFA] eggs), or rich in n-3 FA, which may reduce postprandial lipemia (PPL) and resulting ED and inflammation.

“Paleolithic,” “wild,” and/or traditional “ethnic” eggs, which are higher in MUFA, n-3 FA, and antioxidants than industrially-produced eggs, could offer functional advantages within current egg recommendations, possibly even leading to new guidelines to benefit the general public and/or specific population segments. CVD etiology and risk factors as relate to modern vs. traditional egg composition are discussed in this chapter, and may warrant consideration in future egg recommendations and production.

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  1. Stanley Steyer School of Health Professions, Tel-Aviv University, Ramat-Aviv, Tel-Aviv, Israel

    Niva Shapira PhD, RD, Agr

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  1. Niva Shapira PhD, RD, Agr
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  1. Belovo S. A., Bastogne, Belgium

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  2. Division of Health Promotion Sciences Mel and Enid Zuckerman College of Public Health School of Medicine, University of Arizona, Tucson, AZ

    Ronald Ross Watson PhD

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Shapira, N. (2008). Egg Composition vs CVD Risk. In: De Meester, F., Watson, R.R. (eds) Wild-Type Food in Health Promotion and Disease Prevention. Humana Press. https://doi.org/10.1007/978-1-59745-330-1_12

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