Cardiometabolic Health

Cardiometabolic health is a relatively new term that encompasses cardiovascular and metabolic diseases, including type 2 diabetes and metabolic syndrome. Collectively, such conditions are the leading cause of preventable death worldwide. They all share similar risk factors (e.g., overweight/obesity, elevated blood pressure) which can be modified by diet and lifestyle choices. The available evidence indicates that eggs, when consumed as part of an overall healthy diet pattern, do not affect risk factors for cardiometabolic disease. Recent recommendations from the American Heart Association, American College of Cardiology and American Diabetes Association do not limit egg or cholesterol intake, a change from earlier guidance from these organizations. In fact, several global health organizations, including Health Canada, the Canadian Heart and Stroke Foundation, the Australian Heart Foundation and the Irish Heart Foundation, promote eggs as part of a heart-healthy diet.

Given the public health significance of understanding cardiometabolic diseases, research on risk reduction remains an active area of pursuit. For example:

  • A randomized controlled study in people with metabolic syndrome showed that those consuming three whole eggs per day as part of a reduced carbohydrate diet experienced favorable changes in HDL-cholesterol, insulin sensitivity, and other aspects of the lipoprotein lipid profile
  • A randomized controlled weight loss trial in people with diagnosed type 2 diabetes showed improved lipid and glucose markers following consumption of 2 eggs per day for 12 weeks.
  • An egg-based breakfast, rich in protein (35% energy; 26.1 g egg protein), promoted glycemic control in people with type 2 diabetes and pre-diabetes relative to a high-carbohydrate breakfast.

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Daily Egg Intake May Decrease Stroke Risk: Q&A with Dr. Tia M. Rains

egg shells

Following release of the of the 2015-2020 Dietary Guidelines for Americans that placed no daily limit on dietary cholesterol, a new study published in the Journal of the American College of Nutrition associates eggs with a 12 percent reduction in the risk of stroke, the 5th leading cause of death in the United States.

Tia M. Rains, PhD, Executive Director of the Egg Nutrition Center, sat down to discuss the study and why it’s important to consumers.

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New Meta-Analysis Suggests Daily Egg Intake May Decrease Stroke Risk

One Egg a Day Reduces Stroke

A recent meta-analysis published in the Journal of the American College of Nutrition (JACN) suggests that daily egg intake does not appear to be associated with an increased risk of coronary heart disease, and may actually contribute to a decreased stroke risk. A comprehensive literature search of papers published through August 2015 was conducted to select the studies that fit the criteria for the meta- analysis. While meta analyses on the relationship between cholesterol intake and heart disease risk have been published previously, the authors indicated that they conducted this study to include newer cohort trials that had not been included in prior analyses and were specific to egg intake.

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UConn Professor, Dr. Maria-Luz Fernandez, Highlights her Recent Research

Breakfast Tacos

The Egg Nutrition Center interviewed Dr. Maria-Luz Fernandez, a nutrition researcher at the University of Connecticut. For many years, Dr. Fernandez has studied the impact of diet on various health indices in Hispanic and non-Hispanic subjects. She has done feeding studies in Mexico, and has a keen sense of the health and nutrition issues that impact the Hispanic community. We asked Dr. Fernandez about the role of eggs in the Hispanic household, as well as for an update on some of her latest research. Below are her responses to our questions: 

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Fish intake raises levels of a purported pro-atherogenic compound more than meat or eggs

Salmon Fillet

Featured article in the August, 2016 Issue of Nutrition Research Update

Trimethylamine-N-oxide (TMAO) has been linked by some researchers to the development and progression of heart disease.  TMAO is produced in the liver from trimethylamine, a by-product of microbial metabolism of the nutrients choline and carnitine.  Eggs and beef contain choline and carnitine and as such, have been brought into the discussion about TMAO.
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Insights from a Diabetes Educator


The American Association of Diabetes Educators (AADE) is a multi-disciplinary professional membership organization of over 13,000 health professionals dedicated to improving diabetes care through education. At their annual meeting held Aug 11-14, 2016 in San Diego, CA, Dr. Tia Rains of ENC sat down with Jill Weisenberger, Certified Diabetes Educator and Registered Dietitian Nutritionist to discuss key takeaways from the annual meeting, the challenges of living with diabetes, what the future may look like in designing optimal diets for people with diabetes.

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