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Fortified Eggs Did Not Raise Cholesterol in Modest-Sized Cardiology Study

The AHA! Team — Wed, 18 Sep 2024 09:04:44 +0000

Duke Health – Further study needed to investigate secondary findings. DURHAM, NC – There are often conflicting headlines about whether certain foods are good or bad for you, and the news about eggs has been especially confusing. Search the topic online and you’ll find a wealth of articles spanning back decades. A study presented at the American College of Cardiology’s Annual Scientific Session and led by researchers at Duke, offers new evidence on fortified eggs, which are eggs enriched with various vitamins or nutrients. In a modest-sized randomized trial, researchers found that fortified eggs did not have a negative impact on bad cholesterol (LDL cholesterol) or good cholesterol (HDL cholesterol) over the course of the four-month study. The study was sponsored by Eggland’s Best The study was sponsored by Eggland’s Best, a company that makes and sells fortified eggs. It also provided the eggs used in the research. The study had 140 participants, all people aged 50 or older, who had experienced at least one cardiac event in the past or had risk factors for cardiovascular disease such as diabetes. Researchers randomized participants into two groups, asking half to eat two or fewer eggs per week for four months. The other half were provided with fortified eggs and asked to eat 12 per week for the same period of time. While no significant changes in bad or good cholesterol were found, a secondary finding hinted there could be some benefit associated with fortified egg consumption for older patients and patients with diabetes. That secondary finding was not statistically significant due to the number of study participants, but senior researcher, Robert Mentz, M.D., associate professor in the Department of Medicine at the Duke University School of Medicine, said it’s an interesting signal that the researchers would like to investigate in future work. “If we can explore this area further, in a larger study, specifically focusing on the type of patients who appear to have potentially experienced some benefit, and over a longer period of time, we could see if it is possible for fortified eggs to improve cholesterol,” Mentz said. The study’s first author, Nina Nouhravesh, M.D., a cardiology fellow at the Duke Clinical Research Institute, said the study can be viewed as a pilot study. “While it was modest in size, it did include a broadly generalized population,” Nouravesh said. “The average age of participants was 66 years, half were women, and more than 25% identified as Black.” Mentz said the enrollment was representative of the community, especially for a study aimed at cardiology patients. He said he would like to move forward with a larger study assessing clinical outcomes, particularly when considering the topic of equity and food access. “There are disparities around access to food,” Mentz said. “Individuals who are the most socially disadvantaged (and likely have more instances of high blood pressure and diabetes), often have less access to healthy foods. Often what we hear described in the community is access to fresh fruits and vegetables. Those are really time-limited foods that may go bad quickly. Fortified eggs can be safely stored in the refrigerator for longer periods of time. Investigating potential health benefits of an easily accessible and less time-limited food is something we should be doing.” “I think we are in this exciting time where people think of food as medicine,” Mentz said. “Some foods are fortified and nutritionally optimized before they’re disseminated, similar to medications, so it’s exciting to use the same rigor that’s applied in medication trials to food science.” In addition to Mentz and Nouhravesh, study authors include Josephine Harrington, Laura H. Aberle, Cynthia L. Green, Kathleen Voss, Dave Holdsworth, Kurt Misialek, Bartel T. Slaugh, Mandee Wieand, William S. Yancy and Neha Pagidipati. To read the original article click here.

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Baked Avocado Eggs

AHA Publisher — Thu, 08 Apr 2021 07:00:34 +0000

Dr. Don Colbert – Looking for a quick and easy keto breakfast option? If so, these delicious baked avocado eggs are sure to do the trick! We all have busy lives. Who can afford to spend all morning making breakfast? This low-carb recipe looks and tastes like a gourmet meal but it can be ready with little effort in less than 20 minutes! Avocados are loaded with heart-healthy monounsaturated fat as well as fiber and minerals like potassium. Eggs are one of the most nutrient dense foods on the planet with protein, healthy fats, fat-soluble vitamins, and minerals. These baked avocado eggs are sure to keep you full and satiated without any carbs so you can keep burning fat in the Keto Zone all day! INGREDIENTS 2 large organic avocados 4 pasture-raised/organic eggs 1 limes 2 tablespoons organic cilantro, chopped Sea salt, to taste Black pepper, to taste 4 tablespoons grass-fed cheese, optional INSTRUCTIONS Preheat oven to 450°F. Cut the avocados in half. Remove the pit and discard. Use a spoon to scrape out enough room in the avocado to house an egg. (excess avocado flesh may be eaten) Add a squeeze of lime juice over each avocado and then top with salt and pepper. On baking sheet, place each seasoned avocado half. Carefully break one whole egg into the center of each avocado half. It is okay if egg white spills over the side, just keep the yolk from breaking. Place avocados in the oven and bake for about 10 minutes or until the whites are cooked but the yolk is still runny. Remove from oven and garnish with cilantro, more salt and pepper, and cheese, if desired. Serve warm and enjoy! Recipe adapted from www.seriouseats.com. To read the original article click here. For more articles from Dr. Colbert click here.

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Crustless Spinach Quiche Recipe

AHA Publisher — Sun, 07 Jun 2020 07:00:30 +0000

Dr. Axe – This crustless spinach quiche recipe is keeping things simple yet delicious with only five key ingredients. It’s loaded with impressive spinach nutrition, eggs and healthy raw cheese. Get ready to make a healthy crustless spinach quiche recipe so loaded with flavor you’ll easily end up eating it for breakfast, lunch and dinner. And that’s really one of the best things about a quiche — that it makes a perfect snack or meal any time of the day. This crustless spinach quiche recipe is delicious, so easy to make and high in protein. Plus, it’s gluten-free, vegetarian and ketogenic diet-approved. The History of Quiches Where are quiches from? Most people think of quiches as a classic part of French cuisine … and they are, but some sources say quiches actually got their start in a different European country — Germany. In fact, the word “quiche” comes from the German word kuchen, which means cake. Italian and English cuisines were also known for using eggs and cream in pastries dating back to the 13th and 14th centuries. (1) Quiche didn’t become popular in the United States until the 1950s. Throughout history and to this day, there have been many variations on quiche. If you’re looking for some ways to change this recipe up, you can also try: crustless spinach mushroom quiche (add about one cup of sliced mushrooms) crustless spinach feta quiche (opt for feta as your cheese of choice) crustless bacon spinach quiche (include a couple of chopped up strips of high-quality turkey or beef bacon) crustless fresh spinach quiche (simply use fresh spinach rather than frozen — a typical 10-ounce package of frozen spinach is equivalent to one pound of fresh spinach sautéed down to about one and half cups of spinach after draining) crustless spinach quiche with cottage cheese (cottage cheese is another healthy cheese option to use in quiche recipes) Crustless Spinach Quiche Nutrition Facts How many calories are in a slice of spinach quiche? One serving of this amazing spinach crustless quiche contains about: (2, 3, 4, 5, 6, 7, 8, 9) 200 calories 13.7 grams protein 13.9 grams fat 3 grams carbohydrates 1.3 grams fiber 1.7 grams sugar 27 milligrams cholesterol 253 milligrams sodium 132 micrograms vitamin K (110 percent DV) 4,641 IUs vitamin A (93 percent DV) 293 milligrams calcium (23 percent DV) 52 micrograms folate (13 percent DV) 1.4 milligrams iron (7.8 percent DV) 0.1 milligrams riboflavin (7.7 percent DV) 1 milligram vitamin E (6.7 percent DV) 27 milligrams magnesium (6.4 percent DV) 0.1 milligrams vitamin B6 (5.9 percent DV) 3.1 milligrams vitamin C (3.4 percent DV) 145 milligrams potassium (3.1 percent DV) 0.2 milligrams zinc (1.8 percent DV) As you can see, this healthy spinach quiche is truly loaded with so many key nutrients you should be getting in your diet on a daily basis. It’s also low in carbs yet high in energizing protein and fat. This just may end up being the best crustless quiche recipe you’ve ever tasted. How to Make Crustless Spinach Quiche How do you make a crustless quiche? You simply combine all of your ingredients in a well greased pie pan and bake. The eggshelp to hold all of the ingredients together really nicely and you won’t miss the crust at all. How do you make the filling for a quiche? You simply combine the cooked and raw ingredients with cheese and eggs. So simple! You can easily use this recipe to create crustless mini spinach quiches simply by choosing a few pieces of smaller bakeware rather than one large pie pan. Be sure to slightly reduce the cook time if you choose this option. And don’t forget that it’s easy to put your own twist on this recipe and create a crustless spinach and feta quiche, crustless spinach and mushroom quiche, spinach bacon quiche (turkey or beef bacon, of course) or a fresh spinach quiche. INGREDIENTS: 8 eggs, beaten 1 package frozen chopped spinach, thawed and drained 1½ cups shredded raw cheese 1 onion, chopped 1 tablespoon coconut oil + extra for greasing ¼ teaspoon sea salt ⅛ teaspoon black pepper DIRECTIONS: Preheat oven to 350 degrees F and grease a 9-inch pie pan with coconut oil. Heat coconut oil and onions over medium heat in sauce pan until onions are soft. Stir in spinach and cook until excess moisture has evaporated. In a bowl, combine eggs, cheese, salt and pepper. Stir. Add spinach mixture and blend together. Scoop into pan and bake for 30 minutes. I hope you enjoy this dish … any time of the day. This article has been modified. To read the original article click here. For more articles from Dr. Axe click here.

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