Wpływ jajek na funkcjonowanie organizmu.

Jeżeli ktoś z was dysponuje jakimiś rzetelnymi informacjami na temat odkładania się cholesterolu, a przez to zmian w ciśnieniu, wywołanego przez spożywanie jajek to proszę o zamieszczenie tego w tym temacie wraz ze źródłem. Wiem jedynie, że jakieś badania przeprowadzone na grupie kontrolnej (nie wiem jak licznej i nie wiem kto przeprowadzał badanie co podważa wiarygodność tego badania), która spożywała 2 jajka dziennie przez 6 tygodni (co stanowi zbyt krótki czas) nie wykazały pogorszenia się wyników złego cholesterolu. Podobno w jednym jajku jest go 200 mg, czego kompletnie nie mogę odnieść do niczego, więc liczba zupełnie abstrakcyjna. Pytam się ponieważ ostatnio dość dużo jajek zacząłem jeść i jednocześnie wróciło mi dawne, podwyższone ciśnienie (nie wiem czy to wpływ sesji czy zmian w diecie). Z góry dzięki za wszelki podstawne sugestie.

a co powiesz o staruszku ktory umarl w wieku 90 paru lat
zjadajacym dziennie 20 jajek - i niewiele wiecje innych rzeczy

badany nonstop przez lekarzy - bo podobno jajka zabijaja ;D - o wynikach krwi przez wiekszosc zycia jak niemowlak

jajko (nie) Twoj wrog :D

Biniu piękna opowieść i w dodatku z puentą. Tylko, jak zaznaczyłem, nie oczekuję od nikogo inicjowania kącika opowieści i domniemań.

w jajku cholesterol eliminuje leucyna , tak czytalem z jakichs badan... ja tam jem od dluzszego czasu po 8 jaj dziennie i nie widze problemow. - JEM BO LUBIE!!!! :p

bla bla bla

znowu jajka

milo wiedziec ze sie jest przydatnym

[Effect of an egg-milk-vegetarian diet on nutritional and blood status. II. Findings of a study on circulation, blood status; discussion]

[Article in German]

Wirths W, Rehage-Thones C, Bonnhoff N, Passelewitz U.

Lehrstuhl fur Ernahrungsphysiologie, Universitat Bonn.

Blood analyses were performed concerning glucose, uric acid, potassium, total protein, s-GOT, S-GPT, total cholesterol, HDL-, LDL-cholesterol, triglycerides, iron, ferritine, iron binding capacity (IBC), hemoglobin, thiamine, riboflavin, ascorbic acid. Significant changes with regard to improving blood levels at the end of period L, compared with the initial position, could be registrated for the following parameters: uric acid, s-GPT, HDL-, VLDL-cholesterol, triglycerides, IBC, thiamine, ascorbic acid. In both periods, the food volumes actually eaten served basically for the comparison of clinical-chemical parameters. Only a few subjects with inconvenient blood levels had an inadequate intake of the nutrient that was to be correlated with a blood parameter. On the other hand, every blood parameter showed subjects with levels above the average of the group, but averaging, at the same time, far beyond the group's nutrient supply.

Lack of an effect of dietary saturated fat and cholesterol on blood pressure in normotensives.

Sacks FM, Marais GE, Handysides G, Salazar J, Miller L, Foster JM, Rosner B, Kass EH.

The effect on blood pressure (BP) levels of modifying the saturated fat and cholesterol content in the diet was studied in two separate protocols in normotensive volunteers. For 3 months, 19 men and women, aged 14 to 54 years, adhered to a diet that eliminated meat, poultry, eggs, and dairy fat from the subjects' customary nonvegetarian diet, which had included 71 g/day (35%) of dietary fat. The experimental diet reduced the consumption of saturated fat from 21 to 10 g, dietary cholesterol was lowered from 398 to 69 mg per day, but consumption of polyunsaturated fatty acids, carbohydrates, and dietary fiber was unchanged. Body weight and urinary sodium and potassium excretion were not significantly altered. Mean BP before and after the low fat diet was 116/74 and 115/74 mm Hg, respectively. A second double-blind study tested the effect on BP of dietary cholesterol at levels of 155 and 471 mg/day. Seventeen semivegetarian college students consumed one egg per day concealed in desserts for 3 weeks, and identical desserts containing no eggs for an additional 3 weeks. Mean BP at the end of the egg and eggless periods was 108/69 and 107/69 mm Hg, respectively. Thus, in short-term nutritional studies, dietary saturated fat and cholesterol at low-to-moderate levels of intake have no significant effects on BP in normotensive adults.

Pre-menopausal women, classified as hypo- or hyperresponders, do not alter their LDL/HDL ratio following a high dietary cholesterol challenge.

Herron KL, Vega-Lopez S, Conde K, Ramjiganesh T, Roy S, Shachter NS, Fernandez ML.

Department of Nutritional Sciences, University of Connecticut, Storrs 06269, USA. [email protected]

BACKGROUND: Cholesterol is the dietary component that has elicited the most public interest in conjunction with coronary heart disease. However, the impact of excess dietary cholesterol intake on plasma cholesterol levels cannot be accurately predicted; therefore, its role in disease progression is not straightforward. Individual response variation can be due to factors such as ethnicity, hormonal status, obesity and genetic predisposition. OBJECTIVE: The purpose of this study was to evaluate the differences that occur within the plasma compartment of normolipidemic pre-menopausal women, classified based on their response to a high dietary cholesterol challenge. DESIGN: We recruited 51 pre-menopausal women (29 Caucasian and 22 of Hispanic origin) aged 18 to 49 years with initial plasma cholesterol concentrations ranging from 3.62 to 5.17 mmol/L. Using a cross-over research design, women were randomly allocated to an egg (640 mg additional dietary cholesterol per day) or placebo group (0 mg additional dietary cholesterol per day) initially, and the two 30 day periods were separated by a three-week washout. RESULTS: An initial evaluation of the ethnicity effects revealed elevations in both plasma LDL-C (p < 0.0001) and HDL-C (p < 0.001) concentrations in both Hispanics and Caucasians during the high dietary cholesterol period. However, these increases were not accompanied by a change in the LDL/HDL ratio. Subjects were then classified as hypo- (< 0.05 mmol/L increase in total plasma cholesterol per each additional 100 mg of dietary cholesterol consumed per day) or hyper-responders (> or =0.06 mmol/L increase in total blood cholesterol per each additional 100 mg of dietary cholesterol consumed per day), based on their reaction to the additional dietary cholesterol provided. Hypo-responders did not experience an increase in LDL-C or HDL-C during the egg period, while both lipoproteins were elevated in hyper-responders. However, the LDL/HDL ratio, an important parameter of coronary heart disease risk, was maintained for all subjects during the egg period independent of response. Furthermore, hyper-responders had higher concentrations of apo C-III (p < 0.001), apo B (p < 0.001) and cholesterol ester transfer protein (CETP) (p < 0.05) during this period. CONCLUSION: These data revealed that excess dietary cholesterol does not increase the risk of developing an atherogenic lipoprotein profile in pre-menopausal women, regardless of their response classification. Although the addition of 640 mg of cholesterol to the diet did result in an increase in plasma cholesterol in hyperresponders, the LDL/HDL ratio was maintained. This result, accompanied by increases in CETP activity, leads to the speculation that hyper-responders may process the excess cholesterol in the plasma compartment through an enhancement of the reverse cholesterol transport pathway. With this mechanism identified, further measurement of additional parameters is needed to verify this conclusion.