http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra
ct&list_uids=15721501&query_hl=1&itool=pubmed_docsum

Egg consumption and endothelial function: a randomized controlled
crossover trial.

Katz DL, Evans MA, Nawaz H, Njike VY, Chan W, Comerford BP, Hoxley ML.

Yale Prevention Research Center, 130 Division Street, Derby, CT 06418,
USA. katzdl@pol.net

BACKGROUND: Because of egg cholesterol content, reduction in egg
consumption is generally recommended to reduce risk of cardiovascular
disease. Recently, however, evidence has been accumulating to suggest
that dietary cholesterol is less relevant to cardiovascular risk than
dietary saturated fat. This randomized controlled crossover trial was
conducted to determine the effects of egg ingestion on endothelial
function, a reliable index of cardiovascular risk. METHODS: Forty-nine
healthy adults (mean age 56 years, 40% females) underwent a baseline
brachial artery reactivity study (BARS), and were assigned to two eggs
or oats daily for 6 weeks in random sequence with a 4-week washout. A
BARS was done at the end of each treatment phase, measuring
flow-mediated vasodilation (FMD) in the brachial artery using a
high-frequency ultrasound. RESULTS: FMD was stable in both egg and oat
groups, and between-treatment differences were not significant (egg
-0.96%, oatmeal -0.79%; p value >0.05). Six weeks of egg ingestion had
no effect on total cholesterol (baseline: 203.8 mg/dl; post-treatment:
205.3) or LDL (baseline: 124.8 mg/dl; post-treatment: 129.1). In
contrast, 6 weeks of oats lowered total cholesterol (to 194 mg/dl; p =
0.0017) and LDL (to 116.6 mg/dl; p = 0.012). There were no differences
in body mass index (BMI), triglyceride, HDL or SBP levels between egg
and oat treatment assignments. CONCLUSION: Short-term egg consumption
does not adversely affect endothelial function in healthy adults,
supporting the view that dietary cholesterol may be less detrimental
to cardiovascular health than previously thought.

Susan