Cholesterol is belangrijk voor je lichaam, en het wordt door het lichaam zeer nauw gereguleerd. Ingewanden kunnen de opname van cholesterol verhogen wanneer er te weinig cholesterol in de voeding zit. Het lichaam kan zelfs eigen cholesterol gaan produceren.
Voor veel mensen is niet te weinig cholesterol waar ze wakker van liggen. Het is de vraag of cholesterol in de voeding kan leiden tot een te hoge waarde van bloedcholesterol waardoor aderen kunnen dichtslibben. Enkele tientallen jaren geleden leek daar consensus over te zijn. Eieren bevatten veel cholesterol en dus is het eten van eieren bloedcholesterol verhogend. Dat dacht men toen.
Wat zeggen wetenschappelijke onderzoeken over dit onderwerp?
Onderzoek 1: "Recent epidemiological studies have not shown any relationship between cardiovascular risk and dietary cholesterol intake and/or egg consumption, or else have shown a very low effect, except in diabetic subjects"
Onderzoek 2: "Higher consumption of eggs (up to one egg per day) is not associated with increased risk of coronary heart disease or stroke. The increased risk of coronary heart disease among diabetic patients and reduced risk of hemorrhagic stroke associated with higher egg consumption in subgroup analyses warrant further studies."
Onderzoek 3: "Eating one egg daily is not associated with increase in CVD or all-cause mortality. The small observed reduction in stroke risk needs to be confirmed. Our findings support current guidelines recommending eggs as part of a healthy diet, and should be considered in other dietary recommendations."
Onderzoek 4: "People with prediabetes or T2D who consumed a 3-mo high-egg weight-loss diet with a 6-mo follow-up exhibited no adverse changes in cardiometabolic markers compared with those who consumed a low-egg weight-loss diet.
Onderzoek 5: "Incorporating daily whole egg intake into a moderately carbohydrate-restricted diet provides further improvements in the atherogenic lipoprotein profile and in insulin resistance in individuals with MetS."
Onderzoek 6: "We have shown in this study that the additional intake of cholesterol from eggs does not increase the risk for heart disease in a young population. Data from PBMC gene expression strongly suggests that cholesterol from eggs downregulates cholesterol biosynthesis and additionally increases HDL cholesterol, leading to the maintenance of the LDL-C/HDL-C ratio."
Onderzoek 7: "These results demonstrate that compared to an oatmeal breakfast, two eggs per day do not adversely affect the biomarkers associated with CVD risk, but increase satiety throughout the day in a young healthy population."
Onderzoek 8: "High egg consumption did not have an adverse effect on the lipid profile of people with T2D in the context of increased MUFA and PUFA consumption. This study suggests that a high-egg diet can be included safely as part of the dietary management of T2D, and it may provide greater satiety."
Onderzoek 9: "Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species."