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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

FUERTES GARCIA, Antonio. Egg consumption and cardiovascular risk. Nutr. Hosp. [online]. 2016, vol.33, suppl.4, pp.41-43. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.344.

Diet, along with exercise, is the determining factor in primary prevention -and secondary- of cardiovascular disease (CVD). This disease remains the leading cause of death in our country, as well as neighboring countries. After the publication of the results of the study of the Seven Countries in 1980, egg consumption was discouraged because it was thought falsely that the consumption of it had the same harmful effect as saturated fats increasing CVD risk. This idea, that was proved wrong later, was in general accepted by the medical profession as much as the general population. Simultaneously numerous clinical studies were performed and they clearly contradict that belief, concluding that egg intake do not increase CVD risk. In conclusion, although the literature on this topic is abundant, we cite the works that seem most significant in this regard. Consequently and following the recommendations of the American Heart Association Guidelines, since 2000, we can conclude that intake of up to one egg a day does not modify the risk for CVD in healthy adults.

Palabras clave : Eggs; Cardiovascular risk; Saturated fat; Cholesterol; Intake.

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