鸡蛋

参考文献 · 14

1. U.S. Department of Agriculture, Agricultural Research Service. (2019). FoodData Central: Egg, whole / yolk / white, raw, fresh. One large egg ~72 kcal, 6.3 g protein, 5 g fat; yolk ~186 mg cholesterol and ~147 mg choline. fdc.nal.usda.gov
2. Evenepoel, P., Geypens, B., Luypaerts, A., Hiele, M., Ghoos, Y., & Rutgeerts, P. (1998). Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques. The Journal of Nutrition, 128(10), 1716-1722. Cooked egg protein was ~91% digestible vs ~51% raw. 10.1093/jn/128.10.1716
3. National Institutes of Health, Office of Dietary Supplements. (2022). Choline — Fact Sheet for Health Professionals. ods.od.nih.gov/factsheets/Choline-HealthProfessional
4. National Institutes of Health, Office of Dietary Supplements. (2024). Vitamin B12 — Fact Sheet for Health Professionals. ods.od.nih.gov/factsheets/VitaminB12-HealthProfessional
5. National Institutes of Health, Office of Dietary Supplements. (2024). Vitamin D — Fact Sheet for Health Professionals. ods.od.nih.gov/factsheets/VitaminD-HealthProfessional
6. National Institutes of Health, Office of Dietary Supplements. (2022). Riboflavin — Fact Sheet for Health Professionals. ods.od.nih.gov/factsheets/Riboflavin-HealthProfessional
7. National Institutes of Health, Office of Dietary Supplements. (2021). Selenium — Fact Sheet for Health Professionals. ods.od.nih.gov/factsheets/Selenium-HealthProfessional
8. Chung, H. Y., Rasmussen, H. M., & Johnson, E. J. (2004). Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. The Journal of Nutrition, 134(8), 1887-1893. Egg lutein, packaged with fat, is absorbed more efficiently than from spinach. 10.1093/jn/134.8.1887
9. Dietary Guidelines Advisory Committee. (2015). Scientific report of the 2015 Dietary Guidelines Advisory Committee. USDA & HHS. Removed the prior 300 mg/day dietary-cholesterol limit; cholesterol no longer treated as a nutrient of concern for overconsumption. health.gov/our-work/nutrition-physical-activity/dietary-guidelines/previous-dietary-guidelines/2015/advisory-report
10. Carson, J. A. S., Lichtenstein, A. H., Anderson, C. A. M., Appel, L. J., Kris-Etherton, P. M., Meyer, K. A., et al. (2020). Dietary cholesterol and cardiovascular risk: A science advisory from the American Heart Association. Circulation, 141(3), e39-e53. Saturated and trans fats raise LDL more than dietary cholesterol itself. 10.1161/CIR.0000000000000743
11. Fernandez, M. L. (2012). Rethinking dietary cholesterol. Current Opinion in Clinical Nutrition and Metabolic Care, 15(2), 117-121. Reviews hepatic synthesis down-regulation and the ~1/3 'hyper-responder' vs ~2/3 'hypo-responder' split. 10.1097/MCO.0b013e32834d2259
12. Zhong, V. W., Van Horn, L., Cornelis, M. C., Wilkins, J. T., Ning, H., Carnethon, M. R., et al. (2019). Associations of dietary cholesterol or egg consumption with incident cardiovascular disease and mortality. JAMA, 321(11), 1081-1095. A pooled analysis that did find a dose-dependent association — included to present the evidence honestly as mixed. 10.1001/jama.2019.1572
13. Drouin-Chartier, J. P., Chen, S., Li, Y., Schwab, A. L., Stampfer, M. J., Sacks, F. M., et al. (2020). Egg consumption and risk of cardiovascular disease: three large prospective US cohort studies, systematic review, and updated meta-analysis. BMJ, 368, m513. Moderate egg intake (~1/day) was not associated with cardiovascular risk in the updated meta-analysis (~1.72M participants). 10.1136/bmj.m513
14. Centers for Disease Control and Prevention. (2024). Salmonella and eggs. Cook until both white and yolk are firm; at-risk groups should avoid raw/runny eggs. www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html