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Egg yolk consumption, smoking and carotid plaque: Reply to letters to the Editor by Sean Lucan and T Dylan Olver et al.

  • J. David Spence
    Correspondence
    Corresponding author. Tel.: +1 519 931 5731; fax: +1 519 931 5737.
    Affiliations
    Stroke Prevention & Atherosclerosis Research Centre, Robarts Research Institute, University of Western Ontario, 1400 Western Road, London, ON N6G 2V2, Canada
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  • David J.A. Jenkins
    Affiliations
    Nutrition and Metabolism, Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada
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  • Jean Davignon
    Affiliations
    IRCM, Clinique de nutrition métabolisme et athérosclérose, Institut de recherches cliniques de Montréal, Canada
    Faculty of medicine, University of Montreal, Canada
    Experimental Medicine, McGill University, Montréal, QC, Canada
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      We are not saying that egg yolks should be banished entirely – egg yolks are an essential ingredient in such culinary delicacies as Hollandaise and Bérnaise sauce, and whole eggs may be important nutritionally for starving children in third world countries. However, most vascular prevention patients in the Western world are over-nourished, not undernourished. Our recommendation that people at risk of vascular disease should limit their intake of egg yolks was based not only on the findings in our recent paper [
      • Spence J.D.
      • Jenkins D.J.
      • Davignon J.
      Egg yolk consumption and carotid plaque.
      ], but also on the totality of the evidence [
      • Spence J.D.
      • Jenkins D.J.
      • Davignon J.
      Dietary cholesterol and egg yolks: not for patients at risk of vascular disease.
      ].

      Keywords

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