2020-6-18 05:22

2020年6月19日星期五12:31

“Does Cholesterol Size Matter?”

Professor
Fernandez has received nearly a half million dollars from the egg
industry and writes papers like this. She admits eggs can raise LDL, bad
cholesterol, but argues that HDL, so-called good cholesterol, also
rises , maintaining the ratio of bad to good. This is the study she
cites to support that assertion, but instead of cherry-picking this, one
study that she performed with Egg Board money, involving 42 people.
If
you look at a meta-analysis, if you look at the balance of evidence,
the rise in bad with increasing cholesterol intakes is much more than
the rise in good. Their meta-analysis of 17 different studies showed
that dietary cholesterol increases the total to HDL-cholesterol ratio,
suggesting that the favorable rise in HDL fails to compensate for the
adverse rise in total and LDL-cholesterol and, therefore, the increased
intake of dietary cholesterol may indeed raise the risk of coronary
heart disease.
And
indeed large LDL only raises heart disease risk 44%, instead of 63% for
the small LDL. Light large buoyant LDL still significantly increases
our risk of dying from our #1 killer. This was for women, the same was
found for men. Large LDL only increases risk of heart attack or death
31% instead of 44%. Bottomline, as the latest review on the subject
concluded, LDL cholesterol has been clearly established as a causal
agent in atherosclerosis, regardless of size.
Yet,
check out how the egg board researcher worded it. The formation of
larger LDL from eggs is considered protective against heart attack,
relative to small LDL. That’s like saying getting stabbed with a knife
is protective… relative to getting shot!
Consumption
of eggs INCREASES the susceptibility of LDL cholesterol to oxidation.
They found that not only does eating eggs raise LDL levels, but also
increases LDL oxidizability, in addition to the oxidizability of our
entire bloodstream.

胆固醇颗粒的大小对健康造成的影响有区别吗？

Fernandez教授从鸡蛋行业以及诸如以下所举例子的论文中获得了近五十万美元的收入。她承认鸡蛋可以提高人体低密度脂蛋白（LDL），也就是有害胆固醇的含量，但她认为所谓的“有益胆固醇”（HDL高密度脂蛋白），也被鸡蛋同时提高了，所以好坏胆固醇的比例其实并未发生改变。她用自己的这项研究来支持这一主张。然而并不是我们在找茬挑刺，只是这一项她所进行的涉及42人的研究，恰巧是用美国鸡蛋委员会所提供的资金完成的。
但是如果你看一下荟萃分析，看一下好坏胆固醇的增加幅度，有害胆固醇的增加比起有益胆固醇来说要多得多。通过对17项不同的荟萃研究的分析表明，膳食胆固醇会增加总胆固醇与有益胆固醇HDL的比例，也就表明了有益胆固醇HDL的增加并不足以弥补总胆固醇以及有害胆固醇LDL的增加所导致的危害。因此，膳食中胆固醇的增加摄入可能确实提升了人们患上冠心病的风险。
大颗粒LDL确实只会增加44％的心脏病风险，而不像小颗粒LDL那样会增加63％的风险。可是轻型大颗粒LDL仍在显著增加着我们死于人类头号杀手（心脏病）的风险。对女性来说情况如此，对男性来说也是一样。对男性来说，大颗粒LDL仅仅使心脏病或死亡的风险增加31％，而不是对女性来说的44％这个数值。最重要的是，关于该主题的最新评论总结说到，无论LDL胆固醇的颗粒是大还是小，LDL胆固醇已经被明确认定为是动脉粥样硬化的病因。
然而，让我们来看一下美国鸡蛋委员会研究人员的措辞。他们说，相对于小颗粒LDL来说，由食用鸡蛋所形成的大颗粒LDL被认为是可以预防心脏病的。这就好像是在说，相对于被枪杀来说，被刀刺伤是具有防护性质的一样……
食用鸡蛋会增加LDL胆固醇对氧化的敏感性。研究人员发现吃鸡蛋不仅会提高LDL的含量，而且还会增加LDL的可氧化性，同时还会增加我们整个人体体内血液的可氧化性。
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