Dietary Cholesterol, Serum Lipids, and Heart Disease: Are Eggs Working for or Against You?
Dietary Cholesterol, Serum Lipids, and Heart Disease: Are Eggs Working for or Against You?
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DOI：
10.3390/nu10040426
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发表时间：
2018-03-29
期刊：
影响因子：
5.9
通讯作者：
Fernandez ML
中科院分区：
文献类型：
--
作者：
Blesso CN;Fernandez ML
血液胆固醇和心脏病之间的关系是公认的，降低血清低密度脂蛋白（LDL）-胆固醇是预防性治疗的主要目标。此外，流行病学研究报告说，高密度脂蛋白（HDL）-胆固醇浓度较高，心脏病的风险较低。人们对研究膳食胆固醇摄入量与心脏病风险之间的关系也有相当大的兴趣。鸡蛋是饮食中胆固醇最丰富的来源之一。然而，大规模的流行病学研究发现，鸡蛋的摄入量和心血管疾病风险之间的联系很微弱。严格控制的临床研究表明，通过鸡蛋摄入的饮食胆固醇挑战对血脂的影响是高度可变的，大多数个体（约2/3的人群）只有最小的反应，而那些具有显著反应的人会增加LDL和HDL-胆固醇，通常会维持LDL/HDL胆固醇比率。最近针对HDL-胆固醇的药物试验在减少心血管事件方面并不成功，因此尚不清楚通过长期摄入鸡蛋来提高HDL-胆固醇是否有益。鸡蛋摄入量的其他重要变化包括对脂蛋白颗粒分布和增强HDL功能的潜在有利影响。总的来说，在人类饮食胆固醇喂养中通常观察到的HDL-胆固醇增加似乎也与HDL功能的其他标志物的改善一致。然而，对膳食胆固醇对人体HDL功能的影响进行更多的研究是必要的。在鸡蛋中发现的其他因素可能会通过降低血脂（如磷脂）来影响心脏病的风险，这些因素也可能会改变鸡蛋中对饮食胆固醇的反应。在这篇综述中，我们讨论了鸡蛋和膳食胆固醇如何影响血清胆固醇浓度，以及更先进的脂蛋白测量，如脂蛋白颗粒谱和HDL代谢。
The relationship between blood cholesterol and heart disease is well-established, with the lowering of serum low-density lipoprotein (LDL)-cholesterol being the primary target of preventive therapy. Furthermore, epidemiological studies report lower risk for heart disease with higher concentrations of high-density lipoprotein (HDL)-cholesterol. There has also been considerable interest in studying the relationship between dietary cholesterol intake and heart disease risk. Eggs are one of the richest sources of cholesterol in the diet. However, large-scale epidemiological studies have found only tenuous associations between the intake of eggs and cardiovascular disease risk. Well-controlled, clinical studies show the impact of dietary cholesterol challenges via egg intake on serum lipids is highly variable, with the majority of individuals (~2/3 of the population) having only minimal responses, while those with a significant response increase both LDL and HDL-cholesterol, typically with a maintenance of the LDL/HDL cholesterol ratio. Recent drug trials targeting HDL-cholesterol have been unsuccessful in reducing cardiovascular events, and thus it is unclear if raising HDL-cholesterol with chronic egg intake is beneficial. Other important changes with egg intake include potentially favorable effects on lipoprotein particle profiles and enhancing HDL function. Overall, the increased HDL-cholesterol commonly observed with dietary cholesterol feeding in humans appears to also coincide with improvements in other markers of HDL function. However, more investigation into the effects of dietary cholesterol on HDL functionality in humans is warranted. There are other factors found in eggs that may influence risk for heart disease by reducing serum lipids, such as phospholipids, and these may also modify the response to dietary cholesterol found in eggs. In this review, we discuss how eggs and dietary cholesterol affect serum cholesterol concentrations, as well as more advanced lipoprotein measures, such as lipoprotein particle profiles and HDL metabolism.
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影响因子：
9.8
作者：
Herron, KL;Lofgren, IE;Fernandez, ML
通讯作者：
Fernandez, ML
影响因子：
5.9
作者：
Blesso CN
通讯作者：
Blesso CN
影响因子：
5.2
作者：
Cho, Clara E.;Taesuwan, Siraphat;Caudill, Marie A.
通讯作者：
Caudill, Marie A.
影响因子：
7.1
作者：
Ballesteros, MN;Cabrera, RM;Fernandez, ML
通讯作者：
Fernandez, ML
影响因子：
4.2
作者：
Herron, KL;McGrane, MM;Fernandez, ML
通讯作者：
Fernandez, ML