Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: TUESDAY, March 16, 1993 TAG: 9303160353
SECTION: EDITORIAL PAGE: A6 EDITION: METRO
SOURCE:
DATELINE: LENGTH: Medium
MAGIC EGGS ARE NO MIRACLE CURE
YOUR advertising feature spotlighting Eggland's Best eggs (Extra section, March 3) did a disservice to your readers. While Eggland's advertising is, indeed, exciting, it is leaving a few key facts out when they claim that a study has shown that these "very special eggs [are] proven not to increase blood serum cholesterol." To understand the total picture, additional information is needed:The study was partially funded by Eggland's Best. While this does not imply wrongdoing, it is important to always consider funding sources when reviewing study results.
The study that "proved" these eggs didn't raise cholesterol put volunteers on an unusual combination of a low-fat, but high-cholesterol, diet. Overall, fat was as low as 22 percent, but the cholesterol intake was high due to the addition of up to 12 Eggland's Best eggs each week. The typical American diet is both high in fat and high in cholesterol. We don't eat one without the other, as was done in this study. In fact, the typical American diet gets about 40 percent of its calories from fat.
Surprising as this may sound, there has never really been a consistent link between the cholesterol we get from food and our blood cholesterol. However, there has always been a link between the fat we get from food and our blood cholesterol. That is, we've always known that a high-fat diet increases blood cholesterol. That's why it's so important to eat a low-fat diet, period.
The high Vitamin E content of Eggland's Best is no different from the Vitamin E found in other foods, or in vitamin pills. Eating Eggland's Best to obtain additional Vitamin E is an expensive way to get that nutrient.
In short, trying to wash away the unhealthy effects of eating a typical high-fat diet by eating a dozen Eggland's Best eggs each week won't help. Cutting one's fat intake to less than 30 percent will help decrease the risk of heart disease, as well as some cancers. MARY CLIFFORD, RD Clinical Dietitian Community Hospital ROANOKE