Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies

Re: Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies

16 January 2013

In India, particularly in Tamilnadu, there is a mid-day meal scheme to provide a boiled egg for five days a week. This scheme has a multi-purpose like providing enough calories to the children and also to act as an incentive for the children to attend school. This novel scheme, which started with a view to retain students to study, had its nutritious benefits. Many such school going children are poor and can ill-afford a good meal per day. For them egg consumption is to avoid malnutrition whereas for general population it is a matter of health.

The studies and analyses show that egg consumption doesn’t act as an additional risk factor for atherogenesis taking it as a rich source of dietary cholesterol. Rather it is shown to benefit the population who take eggs in the diet. The average intake of protein in certain populations is low when compared to western population. Therefore, it is better to consider egg as one of the nutrients present in a balanced diet taken by the individuals. It is always necessary to view whole body metabolism when one analyses the effect of all components of a diet to the well-being of an individual.

The methods used to rear and maintain poultry do play a role in the nutritive value of the eggs produced. Egg is a good source of cholesterol. Cholesterol is one of the essential biochemical components of cellular and metabolic function. We cannot consider or create an ambiguous feeling whether cholesterol is a friend or foe like egg is a friend or foe because of its cholesterol content.

Competing interests: None declared

dhastagir s sheriff, Professor

Faculty of Medicine, Benghazi University, Benghazi, Libya

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