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PHARMACY INFORMATICS

Janeth C. Bienvenuto

INTRODUCTION

Reduction in dietary cholesterol is recommended to prevent cardiovascular disease


(CVD). Although eggs are important sources of cholesterol and other nutrients,
limited and inconsistent data are available on the effects of egg consumption on
the risk of CVD and mortality

eggs are a major source of dietary cholesterol, with one large egg containing almost
210 mg of cholesterol, the public has been recommended to limit egg consumption
unless the intake of other foods high in cholesterol is restricted.However, eggs are
also an inexpensive and low calorie source of many other nutrients, including
minerals, proteins, and unsaturated fatty acids, which could lower the risk of
cardiovascular disease. Additionally, in populations following a carbohydrate
restricted diet, dietary cholesterol from eggs could increase plasma concentrations
of high density lipoprotein (HDL) cholesterol,which has been suggested to protect
against vascular disease.Therefore, some organizations have recommended that
reducing egg intake might not be important for healthy people with normal levels of
cholesterol in the blood.

Coronary heart disease (CHD) remains the leading cause of


death in the US. Since elevated low-density lipoprotein (LDL)cholesterol has been identified as a major risk factor for CHD,
dietary guidelines to prevent CHD emphasize the reduction in
dietary cholesterol to less than 300 mg per day(1;2). Egg is a
major source of dietary cholesterol with an average egg
containing 200 mg of cholesterol. On the other hand, eggs
contain other nutrients(3;4) such as minerals, folate, B
vitamins, proteins, and monounsaturated fatty acids that could
reduce the risk of CHD.

CHOLESTEROL REQUIRED PER DAY

dietary cholesterol (e.g Egg )may prompt the oxidation of LDL


and increase postprandial lipemia, which could raise the risk of
vascular disease.To minimize the elevation of blood
cholesterol and reduce the risk of cardiovascular disease, the
American Heart Association (AHA) has recommended the
public to consume less than 300 mg/day of cholesterol.

EGG CONSUMPTION

sufficient number of person-times per category of egg


consumption and to maintain a gradient of exposure. Thus, we
classified each subject into one the following categories of egg
consumption: less than one per week, one per week, two to
four per week, five to six per week, and seven or more eggs
per week. For each endpoint (MI, stroke, or death),

DEFINITION OF TERMS

CVD Cardiovascular disease(CVD) is a general term that describes


adiseaseof theheartor blood vessels. Blood flow to theheart, brain or body
can be reduced as the result of a blood clot (thrombosis), or by a build-up of fatty
deposits inside an artery that cause the artery to harden and narrow
(atherosclerosis).

Cholesterol -Two kinds of lipoproteins carry cholesterol throughout your body: lowdensity lipoproteins (LDL) and high-density lipoproteins (HDL). Having healthy
levels of both types of lipoproteins is important.

LDL cholesterol sometimes is called bad cholesterol. A high LDL level leads to a
buildup of cholesterol in your arteries. (Arteries are blood vessels that carry blood
from your heart to your body.)

HDL cholesterol sometimes is called good cholesterol. This is because it carries


cholesterol from other parts of your body back to your liver. Your liver removes the
cholesterol from your body.

Stroke - The sudden death of brain cells due to lack of oxygen, caused by blockage
of blood flow or rupture of an artery to the brain. Sudden loss of speech,
weakness, or paralysis of one side of the body can besymptoms.

PRIMARY REFERENCES

www.medicinenet.com ... medterms medical dictionary az


list

Egg consumption and risk of coronary heart disease


and stroke: dose-responseBMJ2013;346doi:
http://dx.doi.org/10.1136/bmj.e8539(Published 07 January
2013)Cite this as:BMJ2013;346:e8539

Egg consumption in relation to cardiovascular disease


and mortality: the story gets more complex1,2 by
Robert H Eckel1
The American journal clinical nutrition

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