SciELO - Scientific Electronic Library Online

 
vol.34 número3El Lactobacillus rhamnosus GG reduce la fibrosis hepática en un modelo de enfermedad hepática crónica en ratasEficacia del soporte nutricional enteral tras el alta hospitalaria en pacientes con cirugía digestiva: revisión sistemática índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Nutrición Hospitalaria

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

Resumen

DUSSAILLANT, Catalina et al. Egg intake and cardiovascular disease: a scientific literature review. Nutr. Hosp. [online]. 2017, vol.34, n.3, pp.710-718. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.473.

Eggs are a highly nutritive food. They contain high quality protein and several nutrients with potential health benefits. Nevertheless, the appearance of cardiovascular disease as an important public health issue, with high morbidity and mortality rates worldwide, along with the identification of high blood cholesterol levels as a risk factor for this disease, was responsible for the advice to limit dietary cholesterol (and, therefore, eggs) that was promoted by health care professionals and institutions during the 70s. To date, several cohort studies show that the intake of one egg a day does not increase cardiovascular risk in the general population. However, this evidence is not clear among diabetic patients, and raises the question whether its consumption in large quantities is entirely safe in this particular population. Additionally, intervention studies have shown that egg consumption does not adversely affect cardiovascular risk factors neither in healthy individuals nor in those with cardiometabolic disease. Moreover, these studies suggest that the incorporation of egg to the diet could bring additional benefits such as promoting a less atherogenic lipid profile.

Palabras clave : Egg consumption; Diet; Cardiovascular disease.

        · resumen en Español     · texto en Español     · Español ( pdf )