Cholesterol in foods not affecting blood cholesterol?

  1. Cholesterol in foods not affecting blood cholesterol?

    I thought i remember seeing some studies or maybe it was just "A" study talking about cholesterol found in foods doesn't have the impact that was previously thought... Was i just hallucinating?

  2. no you werent high cholesterol foods do not effect blood cholersterol unless it is high in saturated fat.

    for example.... eggs, lean Meat ect...

    but there are also other factors like in obese individuals or people with a history of high cholesterol that may have problems even if they have cholesterol and low saturated fat diets.

  3. Here's one
    Increased dietary cholesterol does not increase plasma low density lipoprotein when accompanied by an energy-restricted diet and weight loss.

    Harman, Nicola
    Leeds, Anthony
    Griffin, Bruce

    European Journal of Nutrition; Sep2008, Vol. 47 Issue 6, p287-293, 7p

    Document Type:

    Subject Terms:
    LOW density lipoproteins
    NUTRITION -- Research
    WEIGHT loss -- Research
    EGGS as food

    Diets enriched with dietary cholesterol, frequently from eggs, have been shown to produce a small but variable increase in plasma low density lipoprotein (LDL) cholesterol. There is evidence to suggest that energy-restricted diets, that may contain a relatively high proportion of fat and cholesterol, can attenuate the cholesterol-raising effect of dietary cholesterol on plasma LDL. To determine the combined effects of increased dietary cholesterol and weight loss produced by energy restriction on plasma LDL cholesterol and lipoproteins. A randomized, controlled, parallel study was performed in two groups of free-living volunteers on an energy-restricted diet for 12 weeks, one group was instructed to consume two eggs a day ( n = 24), the other, to exclude eggs ( n = 21). Dietary advice on energy restriction was based on the British Heart Foundation guidelines on how to lose weight for men and women. Energy intake fell by 25 and 29% in the egg-fed and non-egg-fed groups, resulting in a moderate weight loss of 3.4 kg ( P < 0.05) and 4.4 kg ( P < 0.05), respectively. The daily intake of dietary cholesterol increased significantly in the egg-fed group from 278 to 582 mg after 6 weeks. The concentration of plasma LDL cholesterol decreased in the non-egg-fed groups after 6 weeks ( P < 0.01) and in the egg-fed and non-egg-fed at 12 weeks relative to baseline. There were no other significant changes in plasma lipoproteins or LDL particle size. An increased intake of dietary cholesterol from two eggs a day, does not increase total plasma or LDL cholesterol when accompanied by moderate weight loss. These findings suggest that cholesterol-rich foods should not be excluded from dietary advice to lose weight on account of an unfavorable influence on plasma LDL cholesterol. [ABSTRACT FROM AUTHOR]

    Copyright of European Journal of Nutrition is the property of Springer Science & Business Media B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts)



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    Here is another one that contradicts, however.

    Dietary cholesterol from eggs: the effect on blood cholesterol

    Clinical bottom line

    Consuming one additional egg a day (about 200 mg cholesterol) will increase the ratio of total to HDL cholesterol concentrations by 0.040 units; increasing the risk of myocardial infarction by an estimated 2%.

    RM Weggemans et al. Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol in humans: a meta-analysis. American Journal of Clinical Nutrition 2001 73: 885-891.

    Dietary cholesterol increases total and LDL cholesterol; established risk factors for coronary heart disease. However, studies have shown that dietary cholesterol also increases HDL cholesterol which may protect against coronary heart disease. It is therefore possible that dietary cholesterol's adverse effect on LDL cholesterol is offset by its favourable effect on HDL cholesterol.

    The following meta-analysis reviews the effect of dietary cholesterol, from egg consumption, on the ratio of total to HDL cholesterol. This ratio was chosen because it incorporates the effects of both LDL and HDL cholesterol on coronary heart disease risk.

    The literature was searched using MEDLINE (1974 to 1999) and Biological Abstracts (1989 to 1999). Reference lists were then reviewed. Studies were included if they met the following criteria:

    * they were published in English;
    * their design was either parallel (groups of participants given different diets) or randomised crossover (all participants given different diets in random order);
    * the experimental diets only differed in the amount of dietary cholesterol or number of eggs;
    * the diets lasted for 14 days or more;
    * the HDL concentrations were reported.

    Seventeen studies met these criteria. Participants totalled 556 (422 men and 134 women), aged between 18 and 75 years, with an average body mass index (kg/sq m) ranging from 20.8 to 28 and initial cholesterol concentration ranging from 4.06 to 5.92 mmol/L. The change in cholesterol intake ranged from 167 to 897 mg/d.

    Assuming one egg contains 200 mg cholesterol, consuming one additional egg a day increased total cholesterol by 0.111 mmol/L, LDL cholesterol by 0.100 mmol/L, HDL cholesterol by 0.016 mmol/L and the ratio of total to HDL cholesterol by 0.041 units. The ratio of HDL to LDL cholesterol decreased by 0.011 units.

    In studies with a background diet low in saturated fat, the change in LDL cholesterol was weaker than in those with a background diet high in saturated fat. Each additional 100 mg of dietary cholesterol increased LDL cholesterol by 0.036 mmol/L versus 0.061 mmol/L.

    For most people, the effect of dietary cholesterol is minimal and the reduction of total and saturated fat is more important. However, for those with raised blood cholesterol levels (above 5.2 mmol/L), reducing the amount of high-cholesterol foods will help, along with other modifiable cholesterol-lowering behaviours, such as reducing saturated fat intake, increasing fibre consumption, maintaining a healthy weight and exercising. Besides egg yolks, other sources of dietary cholesterol include meat, dairy products, offal and shellfish.
    This one suggests that eggs can raise both LDL and HDL, but also goes on to say that a diet low in saturated fat had less increase in cholesterol, which might suggest that the Saturated fat is more responsible for raising plasma cholesterol levels.

  4. Thanks for the help. Seems i need to do a bit more research on the subject.

  5. there will always be conflicting studies,

    i have blood work after like 5 weeks on a keto diet and had 6 whole eggs almost every day and my cholesterol levels were A OK!

  6. Studies vary from person to person

  7. Quote Originally Posted by crazyfool405 View Post
    there will always be conflicting studies,

    i have blood work after like 5 weeks on a keto diet and had 6 whole eggs almost every day and my cholesterol levels were A OK!
    I've had 6eggs/day for the past few years along with Coconut Oil for the past year+, and my cholesterol levels are still quite good (Admittedly not as amazing as it was before I picked up eating the eggs). There's definitely a genetic component.

  8. I've read that it can make up to about 20% of your total blood cholesterol so if you have a genetic problem with high cholesterol, cutting it out of your food can help. Otherwise it's not a huge deal for most people.


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