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If you thought KFC's Double Down was unhealthy, consider ... the egg?

November 05, 2010|By Karen Kaplan, Los Angeles Times
  • An egg yolk is actually worse for people at risk of a heart attack of stroke, according to Canadian doctors.
An egg yolk is actually worse for people at risk of a heart attack of stroke,… (KFC )

You may love the KFC Double Down, that pseudo-sandwich that dispenses with bread and uses fried chicken breasts to hold the bacon, cheese and sauce together.

Or, you may love to hate the Double Down. After all, this reaction from a commentor named “Sarah” is hardly uncommon: “Just looking at this sandwich makes me want to vomit.”

But a trio of Canadian doctors has a message for those who think they’re too good to partake of this culinary oddity – keep it in perspective.

RELATED: "KFC's new Double Down: no bread, lots of fat"

The Double Down contains 540 calories, 32 grams of fat, 150 milligrams of cholesterol and 1,380 milligrams of sodium. It’s certainly no health food. But a single egg yolk delivers between 215 and 275 milligrams of cholesterol to your arteries.

The reason eggs have a healthful image, they wrote this week in the Canadian Journal of Cardiology, is “the remarkable effectiveness of the sustained propaganda campaign of the egg producers’ lobby.”

What? Are they really equating an egg to a Double Down?

RELATED: "KFC's Double Down: A cheesy, sodium-filled sandwich -- will you be buying?"

Not really – that comparison is only made in a press release. In the actual review paper, they suggest eggs are more like cigarettes:

“Stopping the consumption of egg yolks after a stroke or myocardial infarction would be like quitting smoking after a diagnosis of lung cancer: a necessary action, but late.”

It may sound surprising, but the authors certainly seem to be in a position to know what they’re talking about. One is Dr. David Spence, a stroke prevention expert at the University of Western Ontario; another is Dr. David Jenkins, a nutrition expert at the Risk Factor Modification Centre at St. Michael’s Hospital in Toronto; and the third is Dr. Jean Davignon, a cholesterol expert at Montreal’s Clinique de Nutrition Metabolisme et Artheroscierose.

Just some food for thought …

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