Egg Yolk Consumption And Carotid Plaque, Atherosclerosis, August 2012
Here's a press release on the study:
Research Finds Egg Yolks Almost As Bad As Smoking
... Spence and his team looked at total plaque area in 1262 patients attending a vascular prevention clinic.
"Spence found regular consumption of egg yolks is about two-thirds as bad as smoking when it comes to increased build-up of carotid plaque, a risk factor for stroke and heart attack."So, both smoking and eating eggs was associated with increased plaque. Smoking was worse, but eating three or more eggs a week came close.
People with diabetes who eat eggs have an even greater risk for heart attack than people without diabetes:
"In diabetics, an egg a day increases coronary risk by two to five-fold," said Spence.In his paper from 2010, Spence said the problem with dietary cholesterol* was three-fold. It:
- Increases the susceptibility of LDL to oxidation "by 37% in one study and by 39% in another." (Oxidized LDL contributes to the formation of plaque.)
- Increases postprandial lipemia. (Increases triglycerides and other lipid particles after a meal.)
- Potentiates the adverse effects of dietary saturated fat. (This is called the "bacon and egg effect" or the "egg and cheese effect." At high cholesterol intake, a high saturated fat diet leads to higher LDL than if you paired the same saturated fat diet to a lower cholesterol intake.)
Related: Small Amounts of Dietary Cholesterol Cause Arterial Lesions