To brainstorm the reasons why eggs might not be the best health food:
worsened TC/HDL - particularly in hyper-responders, cholesterol oxidation (exogenic due to preparation, but also increased in vitro susceptibility?), super-additive effects in combination with saturated fat?, increased postprandial lipemia due to the cholesterol?, diabetogenic?, high methionine content (or amino acid profile in general..), pro-inflammatory? CRP, serum amyloid A responses; relatively high both in PUFA & SAFA (PUFA - oxidation liability when cooked, SAFA not the greatest fatty acid anyway)
Now of course these aren't favorable attributes on top of mixed epidemiological studies (eggs or dietary chol. always neutral OR detrimental)
(read mi*ch*ael rae's posts)
http://www.crsociety...9896#msg-189896http://www.crsociety...8328#msg-158328http://www.crsociety...7322#msg-157322Dietary cholesterol and coronary artery disease: a systematic review.
Djoussé L, Gaziano JM.
Curr Atheroscler Rep. 2009 Nov;11(6):418-22. Review.
http://www.springerl...864165p27515w5/From the egg-critics, not a good review of the epidemiology, but mentions almost all negative impacts eggs (might) have on risk factors + the emerging evidence on diabetes.
http://www.pulsus.co...Ctype=PhysicianThe eggs are good/ok for your cholesterol claim is bollocks; no, not even in hypo (normal-)responders. (they're at best neutral for those people.)
Am J Clin Nutr. 2001 May;73(5):885-91. Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol in humans: a meta-analysis. Weggemans RM, Zock PL, Katan MB.
http://www.ajcn.org/...t/full/73/5/885(great rev. from the pro-egg fraction:)
McNamara DJ: The impact of egg limitations on coronary heart disease risk: do the numbers add up? J Am Coll Nutr 2000, 19:540S–548S.
http://www.jacn.org/...19/suppl_5/540S
Edited by kismet, 07 November 2010 - 01:15 PM.