30-04-2005, 08:28 AM
The evidence against seafood and eggs has come from confusion about cholesterol in food and cholesterol in the blood stream. The problem arose years ago when sections of the food industry decided the public would not be able to understand the fact that the body can make excess cholesterol when the diet is high in saturated fat. Instead of telling the public how much saturated fat foods contained, they chose to highlight cholesterol, tagging food labels with the words ââ¬Ëno cholesterolââ¬â¢. To compound this absurdity, most of the foods that bore this claim had never contained cholesterol (e.g. olive oil) and many had high levels of saturated fat.
There is no epidemiological evidence that populations who eat a lot of cholesterol containing seafood/shellfish which are also high in moega-3 fats but low in saturated fat (e.g. prawns, squid, lobster, crab), have a high incidence of coronary heart disease (CHD).Quite the contrary. In parts of Asia (e.g. Japan) where the consumption of prawns and squid is amongst the highest in the world, CHD rates are low. Case control studies have not incriminated prawns, shrimp pastes (a concentrated source of cholesterol), squid or octopus or any other kind of seafood in heart disease and no clinical trial has ever shown them to be a problem.
In summary
People at low risk of CHD can regularly eat cholesterol-rich foods (eggs, seafood and offal) as long as they keep saturated fat intake low.Unlike most eggs, ââ¬ËNew Start Eggs' are also high in omega 3 fatty acids. Crayfish, lobster and prawns have a moderate - high cholesterol content (150mg/100g), but all other sea foods have a cholesterol content <100mg/100g and all seafood is low in saturated fat (as long as it not fried in animal or hydrogenated vegetable fat) and high in omega 3 fats.
People with a plasma cholesterol <5.0 mmol/l can eat seafood and one egg daily if they wish. For people with higher cholesterol levels, seafood and eggs can be consumed a few times per week if saturated fat intakes are low.
Here's the full article , I hope it helps all of you:
[url="http://www.healthyeatingclub.com/info/articles/fats-chol/cholesterol.htm"]http://www.healthyeatingclub.com/info/arti...cholesterol.htm[/url]
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There is no epidemiological evidence that populations who eat a lot of cholesterol containing seafood/shellfish which are also high in moega-3 fats but low in saturated fat (e.g. prawns, squid, lobster, crab), have a high incidence of coronary heart disease (CHD).Quite the contrary. In parts of Asia (e.g. Japan) where the consumption of prawns and squid is amongst the highest in the world, CHD rates are low. Case control studies have not incriminated prawns, shrimp pastes (a concentrated source of cholesterol), squid or octopus or any other kind of seafood in heart disease and no clinical trial has ever shown them to be a problem.
In summary
People at low risk of CHD can regularly eat cholesterol-rich foods (eggs, seafood and offal) as long as they keep saturated fat intake low.Unlike most eggs, ââ¬ËNew Start Eggs' are also high in omega 3 fatty acids. Crayfish, lobster and prawns have a moderate - high cholesterol content (150mg/100g), but all other sea foods have a cholesterol content <100mg/100g and all seafood is low in saturated fat (as long as it not fried in animal or hydrogenated vegetable fat) and high in omega 3 fats.
People with a plasma cholesterol <5.0 mmol/l can eat seafood and one egg daily if they wish. For people with higher cholesterol levels, seafood and eggs can be consumed a few times per week if saturated fat intakes are low.
Here's the full article , I hope it helps all of you:
[url="http://www.healthyeatingclub.com/info/articles/fats-chol/cholesterol.htm"]http://www.healthyeatingclub.com/info/arti...cholesterol.htm[/url]
<img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/us.gif' class='bbc_emoticon' alt=':woot:' />