Egg consumption and CAD

in the midst of the anti-cholesterol panic over the past few decades, there were a couple of notable studies (like the nurses health study in the 80's to 90's) which found the unexpected finding that egg consumption (ie, cholesterol) was not associated with CAD events.  it has been clear for a long time that saturated fats increase serum cholesterol levels close to 3 times than of consuming cholesterol itself, and that trans fats increase serum cholesterolabout 10x more than cholesterol consumption. however, the popular culture, reinforced by the medical and nutrition establishments, suggested a strict avoidance of cholesterol (witheggs as perhaps the major villain), with perhaps more leniency to other (and more pathologic) foods, such as trans and saturated fats.
 
in this light, meta-anal in bmj (see cad egg consumption bmj 2013 in dropbox) which assessed 264K people for CAD and 210K for stroke, with 5847 cases of CAD and 7579 of stroke during followup of 9-22 yrs. found:
    --no correlation between egg consumption and CAD
    --25% lower risk of hemorrhagic stroke in those consuming higher egg consumption
    -- 54% increase in CAD in patients with diabetes
    --(important to note that these last 2 findings of hemorrhagic strokes and diabetics/heart disease were from subgroup analyses of a more limited number of studiesand are therefore less reliable)
 
bottom line: eggs probably are not so bad overall, and may even be beneficial. some data that increasing protein consumption (which may not be the best for the kidneys,,,,) can be assoc with decreasing carbs (lowering glycemic index) and improvement in lipids

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