This study examined the health effects of eggs in people with coronary artery disease. Although restricting dietary cholesterol has been routinely recommended for patients with coronary disease, there has been a lack of consistent evidence that cholesterol in the diet affects cholesterol levels in the blood. Eggs contain cholesterol, but are an excellent source of protein and micronutrients, and are low in total fat and saturated fat. Our prior studies had shown that healthy adults and adults at risk for heart disease could consume eggs each day for 6 weeks without adverse effects on endothelial function (a measure of cardiac risk).
Further Study Details:
The study compared the effects of 6 weeks of daily intake of 2 eggs vs. egg substitute vs. a high carbohydrate breakfast, on endothelial function or serum lipids (cholesterol, triglycerides, HLD, LDL, or VLDL) in adults with coronary heart disease.
Findings:
In all, 32 adults (26 men and 6 women) with coronary heart disease, an average age 67 years, and average baseline body mass index of 31.2 completed the study. Endothelial function (the ability of blood vessels to constrict and dilate properly as blood flows through them) neither improved nor deteriorated significantly after eating 2 eggs or ½ cup egg substitute daily for 6 weeks when compared to a high carbohydrate breakfast. Body weight, body mass index, blood pressure, and serum lipids also did not improve or deteriorate significantly when compared to a high carbohydrate breakfast. Our findings, and the overall weight of evidence, argue against excluding eggs from heart-healthy diets, even among those with actual coronary disease.
Eligibility:
Men older than 35 years; post-menopausal women not taking hormone replacement therapy; non-smokers; coronary artery disease as defined by the presence of at least one coronary artery stenosis >50% or a documented history of myocardial infarction.
Yale-Griffin Prevention Research Center