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Egg Eaters Get Higher Vitamin D Levels and Less Cholesterol Than Thought

by Thilaka Ravi on April 14, 2011 at 7:08 PM
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 Egg Eaters Get Higher Vitamin D Levels and Less Cholesterol Than Thought

Many dread dietary cholesterol because they think it increases their risk for heart disease.

Experts from leading institutions have dispelled some common myths surrounding dietary cholesterol - they found that such diets don't increase the risk of heart disease.

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They also found that eggs contain higher Vitamin D levels and less cholesterol than thought.

An established research has shown that saturated fat intake may be more likely to raise a person's blood cholesterol than dietary cholesterol intake.
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The distinguished panel of the symposium speakers examined other factors impacting heart disease risk including refined carbohydrate intake, dietary cholesterol metabolism in the body and the effect of egg intake on blood vessels.

Experts from the United States Department of Agriculture's Agricultural Research Service (USDA-ARS) presented new nutrition data that indicates eggs are now lower in cholesterol.

The USDA-ARS study found that one large egg contains 185 mg of cholesterol (down from 215 mg), 14 percent lower than previously reported on Nutrition Facts panels.

The analysis also revealed that large eggs now contain 41 IU of vitamin D, an increase of 64 percent.

A follow-up study funded by USDA-ARS examined how the new nutrient analysis of eggs impacts the overall dietary cholesterol profile of the American diet.

Data from the What We Eat in America food consumption survey showed that among egg-eaters average dietary cholesterol consumption decreased by seven percent due to the decreased amount of cholesterol in eggs.

The investigators also reported that there was a slight shift in the percentage contribution of total cholesterol intake from eggs to other foods like meat, poultry and dairy.

"Eggs are a nutrient-rich food on their own and can easily be enjoyed with other nutrient-rich foods such as vegetables, whole grains and reduced fat milk without worry of increasing heart disease risk," said Mitch Kanter, Executive Director for the Egg Nutrition Center and session moderator of the symposium.

The findings were discussed at the Experimental Biology (EB) 2011 in Washington, D.C.

Source: ANI
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