Dietary Fat & Cholesterol: Research and New Recommendations

Transcription

1 Dietary Fat & Cholesterol: Research and New Recommendations Tia M. Rains, PhD Senior Director, Nutrition Research & Communications April 23, 2016

2 American Egg Board Created by the Egg Research and Promotion Order pursuant to the Egg Research and Consumer Information Act of 1974 Funded by an assessment placed on egg producers 10 cents per 30-doz case of eggs sold Results in ~$20 million annually Egg Nutrition Center was established in 1978

3 Almond Board of California American Egg Board American Lamb Board Cotton Board Cattlemen's Beef Promotion and Research Board Christmas Tree Promotion Board National Dairy Council Mushroom Council National Honey Board National Watermelon Promotion Board National Peanut Board National Pork Board National Processed Raspberry Council Popcorn Board U.S. Highbush Blueberry Council United Soybean Board United States Potato Board

4 Eggs: A Nutrient-Dense Food 70 calories 1.5 g sat fat 4.5 g total fat 185 mg cholesterol 0 g trans fat 6 g protein Choline: excellent source Vitamin D: good source

5 A Great Food for Kids Low-cost source of high-quality protein Breakfast and beyond Versatile breakfast burritos, pre-made omelets, hard-cooked, on-site prepared

6 Eggs Increase Fullness in Kids Breakfasts Higher in Protein Increase Postprandial Energy Expenditure, Increase Fat Oxidation, and Reduce Hunger in Overweight Children from 8 to 12 Years of Age Baum et al. J Nutr. 2015;145:2229 these data suggest that increasing protein and reducing carbohydrate at breakfast could lead to increased satiety and energy expenditure, which potentially could lead to weight reduction over time Comparison of the satiating properties of egg- versus cereal grain-based breakfasts for appetite and energy intake control in children Kral et al. Eating Behav. 2016;20:14 this study showed that consumption of an egg breakfast, when compared to consumption of isocaloric cereal-grain breakfasts, significantly reduced energy intake at lunch in 8- to 10-year-old children

7 50 Years of Fat Phobia Dietary Goals of s 1970s 1990s-2000s

8 Timeline of Dietary Cholesterol Reco s 1950s s Several large studies linking dietary fat and cholesterol and incidence of coronary events AHA report says: Diet may play an important role in the pathogenesis of atherosclerosis and fat content and total calories are probably important factors Numerous RCTs showed increased blood total cholesterol with increased dietary cholesterol AHA Guidelines: Reduce intake of total fat, saturated fat, and cholesterol AHA Committee on Nutrition sets 300 mg/day cholesterol limit for hypercholesterolemic patients (Debate went between 0 and 600 mg/day) Keys, 1965: For the purpose of controlling the serum level, dietary cholesterol should not be completely ignored but attention to this factor alone accomplishes little.

9 Eggs/yr Per Capita Egg Consumption

10 Timeline of Dietary Cholesterol Reco s Inter-Society Commission for Heart Disease Resources (contracted by the American Heart Association) extends 300 mg/d to general population Surgeon General s Report: Americans would probably be healthier if they consumed less saturated fat and cholesterol.. Committee on Diet and Health: The evidence that the intake of saturated fatty acids and cholesterol are causally related to atherosclerotic cardiovascular diseases is especially strong and convincing. Ingestion of two eggs a day will seriously hamper dietary programs aimed at reducing serum cholesterol. Consequently, the public should be encouraged to avoid egg yolk consumption FDA establishes Daily Value for cholesterol at 300 mg/day Dietary Reference Intakes: It is thus recommended that saturated fatty acid, trans fatty acid, and cholesterol consumption be as low as possible while consuming a nutritionally adequate diet.

11 Consume less than 300 mg/day of dietary cholesterol Avoid too much fat, saturated fat, and cholesterol Consume less than 10% of calories from saturated fatty acids and less than 300 mg/day of cholesterol 2005 DIETARY GUIDELINES FOR AMERICANS 1985 Avoid too much fat, saturated fat, and cholesterol Choose a diet that is low in saturated fat and cholesterol and moderate in total fat Choose a diet low in fat, saturated fat, and cholesterol 1990 Choose a diet low in fat, saturated fat, and cholesterol

12 No Association with CV Outcomes Shin et al. Am J Clin Nutr. 2013;98:146-59

13 No evidence of dose-response Rong et al. BMJ. Jan 7;346:e8539.

14 Increase in LDL-C (+6.7 mg/dl) with Cholesterol Intake Berger et al. Am J Clin Nutr. 2015;102:276-94

15 Increase in HDL-C (+3.2 mg/dl) with Cholesterol Intake Berger et al. Am J Clin Nutr. 2015;102:276-94

16 A Shift In Thinking Driven by Research

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18 2015 Dietary Guidelines Expert Committee Recommendations Cholesterol is not a nutrient of concern

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20 2015 Dietary Guidelines for Americans

21 2015 Dietary Guidelines for Americans Omission of cholesterol consistent with AHA/ACC, other developed countries DGA continues strong concern with sat fat (<10% total daily energy intake) Eggs high in cholesterol but not sat fat Science on fat/sat fat continues to evolve

22 Other Regulations Dietary Reference Intakes as low as possible Daily Value-Nutrition Facts 300 mg, listing mandatory Claims = cholesterol warning DGA doesn t automatically change these

23 CACFP Proposed Rule Credit for meat/alternates at breakfast Not mandatory ( cost neutrality ) May create opportunity for egg dishes, hard-cooked, etc.

24 Nutrition Tools & Resources

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27 Conclusions It took 50+ years to update public health recommendations on cholesterol Nutrition science is complex Many nutrients are found in the same foods Limited funding to pursue every question And getting worse Most experts agree that dietary patterns are much more important than individual nutrients when it comes to health

28 What Americans Currently Eat

29 Contact me at: Tia M. Rains, Ph.D. Senior Director, Nutrition Research & Communications P: FIND US: WEBSITES: IncredibleEgg.org EggNutritionCenter.org