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Whole Eggs and Cholesterol Absorption

by Katie Hayes | Nov 01, 2018
Dietary cholesterol intake from whole eggs has shown to elicit a highly variable impact on blood cholesterol levels, with approximately two-thirds of the population having a minimal or no response.

This has certainly effected a shift in modern day thinking regarding dietary cholesterol. Why wouldn’t dietary intake directly affect body levels? A recent study in Nutrients delved further into the relationship between cholesterol in eggs and plasma cholesterol levels by measuring how cholesterol is absorbed immediately after a meal.

To measure how cholesterol is absorbed after a meal, the investigators measured changes in cholesterol concentrations in triacylglycerol-rich lipoprotein (TRL) fractions. Cholesterol in TRL’s represent newly absorbed cholesterol, and are a better indicator of recently absorbed cholesterol than standard blood cholesterol measures that are performed in a fasting state.

This study combined two previous investigations in which researchers assessed a group of men and a group of women who ate meals of vegetables with canola oil, with either no egg or with varying amounts of cooked whole egg added. TRL fractions were measured after each meal, with the goal of assessing cholesterol absorption from eggs.

The researchers concluded: “The findings from the current two studies indicate that the dietary cholesterol found in whole eggs may not be well absorbed and does not acutely affect plasma total cholesterol concentration.”

The study authors suggest that compounds in egg yolk and egg white protein may work together to limit cholesterol absorption. This is great news for people who want to reap health benefits from eating whole eggs. Click here to read more about the unique nutrient package in eggs.

 

Reference: Kim JE, Campbell WW. Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Nutrients. 2018 Sep 9;10(9).

1 Comment

  1. 1 Otto 06 Nov
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Rose AcreTM Recipe of the Month

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream        
          
Ingredients:
  • 3 cups whole milk

  • 3 cups heavy cream

  • 9 large egg yolks

  • ½ vanilla bean

  • 2 cups sugar

Instructions:
  1. Separate the egg yolks from the whites.
  2. In a large saucepan combine the sugar and milk. Over medium-low heat, stir to combine. Make sure that the mixture does not come to a boil.
  3. Cut the vanilla bean in half and scrape out one half of the vanilla caviar into milk and sugar mixture. Add half of the entire bean to the mixture. Continue to stir. Heat until hot, but not boiling.
  4. Add the yolks to a large bowl and whisk for 2 minutes until light in color.
  5. Temper the eggs- add a couple ladles of the hot milk mixture to the eggs. You do this so the eggs are not scrambled in the hot milk. Once the eggs are tempered, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture begins to thicken.
  6. Using a fine mesh strainer, strain the mixture into a large glass bowl. Discard any lumps.
  7. Slowly stir in the heavy cream
  8. Follow your ice cream makers instructions for preparation.
  9. Ice cream may still be soft after churning, put in freezer for 3-4 hours before serving.
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