Egg Consumption and Risk of Cardiovascular Disease: a Critical Review-Reference-Cited by-同舟云学术

Egg Consumption and Risk of Cardiovascular Disease: a Critical Review

Published:2021-03-10 Issue:2 Volume:9 Page:25-37
ISSN:2167-4884
Container-title:Current Emergency and Hospital Medicine Reports
language:en
Short-container-title:Curr Emerg Hosp Med Rep

Author:

Hahn Joshua,Dehghan Mahshid,Drouin-Chartier Jean-Philippe,Mentz Robert J.,Jneid Hani,Virani Salim S.,Tang W. H. Wilson,Krittanawong Chayakrit

Publisher

Springer Science and Business Media LLC

Subject

General Medicine

Link

https://link.springer.com/content/pdf/10.1007/s40138-021-00225-w.pdf

Reference80 articles.

1. Agriculture UDSA. How many eggs do Americans eat each year? https://ask.usda.gov/s/article/How-many-eggs-do-Americans-eat-each-year. Accessed 24 Oct 2020.

2. Huang X, Ahn DU. How can the value and use of egg yolk be increased? J Food Sci. Feb 2019;84(2):205–12. https://doi.org/10.1111/1750-3841.14430.

3. McNamara DJ. The fifty year rehabilitation of the egg. Nutrients. 2015;7(10):8716–22. https://doi.org/10.3390/nu7105429.

4. Carson JAS, Lichtenstein AH, Anderson CAM, et al. Dietary cholesterol and cardiovascular risk: a science advisory from the American Heart Association. Circulation. 2020;141(3):e39–53. https://doi.org/10.1161/cir.0000000000000743.

5. U.S. Department of Health and Human Services. 2015-2020 Dietary Guidelines for Americans. https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/. Accessed 3/7/2021.

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