Eggs: Less Impact on Obese People

A new study of the impact of adding eggs to the diet revealed some surprising results. It is known that obese, insulin-resistant people are more likely to have higher levels of “bad” choleserol in their blood and less “good” (HDL) cholesterol. Paradoxically, this new study showed that these same people are much less responsive to the cholesterol-raising effects of saturated fat and cholesterol from eggs than are normal subjects.1So why do obese people generally have more atherogenic cholesterol levels? It appears that insulin resistance itself promotes much of the adverse changes seen with weight gain and the metabolic syndrome. The impact on blood lipids of eating 4 eggs a day is significantly less in obese, insulin-resistant people than in people with normal insulin sensitivity. This may be why blood lipids often do not get much worse and even sometimes improve when obese, insulin-resistant people go on an Atkins-style diet and consume more cholesterol-rich foods such as eggs. However, weight loss itself usually improves insulin sensitivity. As weight is lost, this would likely restore the cholesterol-raising impact of eating more eggs. This may be why Dr. Flemming observed adverse changes in the blood lipids of obese subjects who lost 13.7% of their initial body weight by consuming an Atkins-style diet for one year. This would also help to explain why there was an alarming increase in “bad” cholesterol levels seen in Dr. Kwiterovich’s study of normal-weight children to a ketogenic diet high in saturated fat and cholesterol.By contrast, the far more modest changes observed in the blood lipids of obese adults in several studies when they adopt an Atkins-style diet may be due the fact that most were less responsive to the cholesterol-raising effects of eating more cholesterol-rich foods due to insulin resistance. Weight loss and a reduced calorie intake would tend to blunt the cholesterol-raising impact of a diet with a higher percentage of saturated fat and cholesterol.By James Kenney, PhD, RD, LD, FACN1. Arterioscler Thromb Vasc Biol 2003;23:1437-43.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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