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Æg øger ikke risikoen for hjerte-kar-sygdomme og kan indtages som del af en hjertevenlig kost

Forfattere
Nina Rica Wium Geiker1, Mogens Lytken Larsen2, Jørn Dyerberg3, Steen Stender4 & Arne Astrup5 1) Enhed for Klinisk Ernæringsforskning, Herlev og Gentofte Hospital 2) Kardiologisk Afdeling, Aalborg Universitetshospital 3) Det Sundhedsvidenskabelige Fakultet, Københavns Universitet 4) Klinisk Biokemisk Afdeling, Herlev og Gentofte Hospital 5) Institut for Idræt og Ernæring, Københavns Universitet Ugeskr Læger 2017;179:V11160792
Reference: 
Ugeskr Læger 2017;179:V11160792
Blad nummer: 
Sidetal: 
2-6
Eggs do not increase the risk of cardiovascular disease and can be safely consumed
Eggs are nutrient dense, rich in essential amino- and fatty acids, and the most cholesterol containing food. Based on observational studies the consumption of eggs has since the 1970’s been claimed to increase the risk of cardio­vascular disease (CVD). Intervention studies on intake of eggs and plasma cholesterol do however not support causality. The higher incidence of CVD in egg eaters is more likely to be caused by the clustering of other CVD risk factors. Up to seven eggs per week can safely be consumed but in patients with CVD or diabetes only with special emphasis on a prudent diet and proper medical treatment.

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