[Figure.] In people consuming no cholesterol to start with (the solid line at the top), adding cholesterol-containing foods causes a marked increase in serum cholesterol levels. For those habitually consuming substantial amounts of cholesterol (lower lines), adding extra cholesterol has less effect. Even so, cholesterol in foods boosts serum cholesterol for all of these groups. (Hopkins PN. Effects of dietary cholesterol on serum cholesterol: a meta-analysis and review. Am J Clin Nutr. 1992;55:1060-1070.) Industry-Hatched Studies By the late 1990s, government funding for dietary cholesterol research began to dry up. The scientific issues were largely settled, so there was little point in further research. That is when a different funding source came to the fore. What government-funded researchers had proven, egg-industry-funded researchers aimed to disprove. Of the 41 studies on dietary cholesterol included in a 1992 meta-analysis, 29 percent had been paid for by industry. Two decades later, in a 2013 review, the figure was 92 percent. In other words, nearly all research on dietary cholesterol is now paid for by the egg industry. Industry Funding of Dietary Cholesterol Research 1992: 29% 2001: 41% 2013: 92% The American egg industry’s research and promotion efforts are run by the American Egg famous for its slogan, Incredible, Edible Egg,” through the Egg Nutrition “The Center. Other countries, notably the United Kingdom and Australia, have similar entities that fund research for the purpose of promoting egg consumption. The Egg Nutrition Center’s plans for research and for the Dietary Guidelines for Americans 2015 were summarized in a Health Professional Advisors Conference Call, June 26, 2013. Through research grants, the egg industry has established economic relationships with key researchers and major universities. Its studies have worked to portray eggs in a favorable light. Intentionally or not, they have used specific design characteristics to construct research studies that minimize the negative health effects of eggs: Method 1: Compare eggs to other high-cholesterol or high-fat foods. Compared to a cholesterol-free egg substitute, eggs raise cholesterol levels. But when researchers compare eggs to meat, this outcome is less likely, because meat has cholesterol and saturated fat of its own. “bad”
[Figure.] In people consuming no cholesterol to start with (the solid line at the top), adding cholesterol-containing foods causes a marked increase in serum cholesterol levels. For those habitually consuming substantial amounts of cholesterol (lower lines), adding extra cholesterol has less effect. Even so, cholesterol in foods boosts serum cholesterol for all of these groups. (Hopkins PN. Effects of dietary cholesterol on serum cholesterol: a meta-analysis and review. Am J Clin Nutr. 1992;55:1060-1070.) Industry-Hatched Studies By the late 1990s, government funding for dietary cholesterol research began to dry up. The scientific issues were largely settled, so there was little point in further research. That is when a different funding source came to the fore. What government-funded researchers had proven, egg-industry-funded researchers aimed to disprove. Of the 41 studies on dietary cholesterol included in a 1992 meta-analysis, 29 percent had been paid for by industry. Two decades later, in a 2013 review, the figure was 92 percent. In other words, nearly all research on dietary cholesterol is now paid for by the egg industry. Industry Funding of Dietary Cholesterol Research 1992: 29% 2001: 41% 2013: 92% The American egg industry’s research and promotion efforts are run by the American Egg famous for its slogan, “The Incredible, Edible Egg,” through the Egg Nutrition Center. Other countries, notably the United Kingdom and Australia, have similar entities that fund research for the purpose of promoting egg consumption. The Egg Nutrition Center’s plans for research and for the Dietary Guidelines for Americans 2015 were summarized in a Health Professional Advisors Conference Call, June 26, 2013. Through research grants, the egg industry has established economic relationships with key researchers and major universities. Its studies have worked to portray eggs in a favorable light. Intentionally or not, they have used specific design characteristics to construct research studies that minimize the negative health effects of eggs: Method 1: Compare eggs to other high-cholesterol or high-fat foods. Compared to a cholesterol-free egg substitute, eggs raise cholesterol levels. But when researchers compare eggs to meat, this outcome is less likely, because meat has cholesterol and saturated “bad” fat of its own.
2015-08-24-How-the-Egg-Industry-Fooled-America_AutumnGM.docx