Egg yolks may help improve lipid profile

Including whole eggs as part of a weight loss diet may have positive effects on lipoprotein profiles for individuals with metabolic syndrome, a new study has suggested.

In this study, middle-aged men and women with metabolic syndrome consumed either three whole eggs or an equivalent amount of egg substitute daily as part of a carbohydrate-restricted, weight loss diet.

Although participants eating the whole eggs were consuming twice as much cholesterol as they had at the beginning of the study, the researchers observed no effects on total blood cholesterol or LDL cholesterol levels after 12 weeks on the diet.  All participants, including those consuming whole eggs, had improved lipid profiles with decrease in plasma triglycerides and increases in HDL cholesterol.

“Eating egg yolks was actually associated with enhanced health benefits in these high-risk individuals,” Dr. Maria Luz Fernandez, lead author of the study from the University of Connecticut, said.  “Subjects consuming whole eggs had greater increases in HDL cholesterol and more significant reductions in the LDL/HDL cholesterol ratio than those who ate the cholesterol-free egg substitute,” she said.

Naturally nutrient-rich, one large egg provides varying amounts of 13 essential vitamins and minerals, including nutrients that aren’t found abundantly in other foods, including vitamin D and choline.

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