The Keio Journal of Medicine

The role of eggs, margarines and fish oils in the nutritional management of coronary artery disease and strokes
Jules Constant

Although egg yolk is a rich source of cholesterol, the effect of eggs in raising serum cholesterolis variable and in some subjects there is no effect whatsoever. However, oxidized cholesterolcan increase atherosclerosis even with normal serum cholesterol. In order to attenuate oxidation ofcholesterol in eggs, it is necessary to limit the degree of heat applied. This means that we should useonly soft-boiled eggs which should be almost like water. We can also avoid egg yolk altogether and geta highly nutritious egg food from the egg white alone. The saturated fats from milk products, especiallybutter, are highly atherogenic. There are available many butter substitutes in the form of margarines.But many of these margarines have hydrogenated vegetable oils which result in the production oftrans-fatty acids. The trams-fatty acids are as atherogenic as saturated fats. There are available, however,margarines without the trans-fatty acids. These are found only in large supermarkets. Fish oilscontain N3 fatty-acids which, unlike vegetable oils which contain N6 fatty-acids, can prevent atherosclerosisand sudden death by counteracting ventricular arrhythmias, acting as antioxidants, antithrombotic,anti-in.ammatory agents, and decreasing triglycerides and blood pressure.