ISSN 1016-5169 | E-ISSN 1308-4488
Archives of the Turkish Society of Cardiology
Egg consumption and cardiovascular health [Turk Kardiyol Dern Ars]
Turk Kardiyol Dern Ars. 2009; 37(5): 353-357

Egg consumption and cardiovascular health

Meral Kayıkçıoğlu, İnan Soydan
Ege Üniversitesi Tıp Fakültesi, Kardiyoloji Anabilim Dalı, İzmir, Turkey

Egg has been accepted as a symbol of high cholesterol diet for years and its consumption has been a matter of debate for cardiovascular health. Clinical studies have yielded conflicting results, increasing the amplitude of arguments. This article reviews the current literature related to egg consumption and summarizes the merits and demerits of egg consumption on a scientific basis. Current guidelines recommend to restrict dietary cholesterol consumption to 200 mg daily for cardiovascular health. Therefore, when making dietary suggestions especially for patients with cardiovascular disease, diabetes, severe risk factors and hypercholesterolemia, or a family history of premature atherosclerosis, we should keep in mind that an average egg yolk contains >200 mg cholesterol even though its negative effect on serum lipid levels is less than that of other sources of dietary cholesterol.

Keywords: Cholesterol, dietary, coronary disease, diet; eggs; risk factors.

How to cite this article
Meral Kayıkçıoğlu, İnan Soydan. Egg consumption and cardiovascular health. Turk Kardiyol Dern Ars. 2009; 37(5): 353-357

Corresponding Author: Meral Kayıkçıoğlu, Türkiye
Manuscript Language: Turkish

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