The skeptical cardiologist has been telling his patients for several years not to worry about the amount of cholesterol in the food that they eat. Despite recommendations from the AHA and the USDA’s 2010 Dietary Guidelines for America which suggest limiting daily cholesterol for all to 300 mg and for those with heart disease to 200 mg there has never been any convincing evidence that cholesterol consumption increases an individual’s risk of heart attack or stroke.
I am really happy to discover that the Committee which makes recommendations for the US government published 2015 Dietary Guidelines for America has written that cholesterol is “not a nutrient of concern.”(http://www.health.gov/dietaryguidelines/2015.asp#qanda).
In celebration of this sea change in guideline recommendations I am reblogging one of my earliest posts from two years ago on eggs, cholesterol and heart disease
The Wonderful Egg and Your Heart
I think eggs are wonderful. They are little balls of nutrition that can be prepared in numerous fascinating ways to make breakfast interesting and delicious. I particularly like omelets. Alas, when I was training as a medical student the medical establishment had embraced the diet-heart hypothesis. It was felt that dietary cholesterol and fat (subsequently modified to saturated fat) by increasing levels of cholesterol in the blood (subsequently modified to raising levels of bad or LDL cholesterol) were responsible for the increasing rate of coronary heart disease that was being observed.
This certainly made sense at the time: If you eat too much cholesterol, of course it’s going to raise your blood cholesterol levels and contribute to the buildup of those nasty cholesterol plaques that would clog your arteries and give you heart attacks and strokes.
Since egg yolks contain 210 mg of cholesterol…
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