Are Eggs Harmful To Our Health?

Eggs are a staple food with many useful nutrients. They contain many valuable proteins, as well as lecithin, which helps absorb fat. Eggs in proteins contain essential amino acids that are in optimal balance. The biological value of egg yolk is so high that it is accepted as a reference and compares proteins from another origin.

An egg about 80 g in size contains approximately 65 g water as 85-90% of the egg white and 50% of the yolk is water. In addition, the yolk contains 6 g of fat, 274 mg of cholesterol, 1 g of carbohydrates, 28 mg of calcium. 90 mg phosphorus.
It is an indisputable fact that eggs are complete and useful food, but it has been debated for years how useful their regular consumption is.

According to a new study reported by the Journal JAMA, eating 3-4 eggs a week increases the risk of heart disease and death by 6 to 8%.

The culprit for this bad reputation of eggs is cholesterol. The study also reveals that taking 300 mg of cholesterol a day is associated with a 17% increased risk of heart disease and an 18% increased risk of fatal complications of heart disease.

The results of this study are Contrary to the content of the American Guidelines for Diet and Proper Nutrition from 2015. They say that the intake of cholesterol from eggs does not lead to consequences and no restrictions on the consumption of eggs are necessary.

The new study says the exact opposite. Intake of cholesterol and eggs as a rich source of cholesterol should be limited in order to preserve the health of the individual. According to scientists conducting the new study, the old guidelines need to change because the information which they serve is incorrect.

Does this mean that we should deprive ourselves of one of our favorite snacks? In fact, the cholesterol content in an egg is approximately 190 mg. Eggs are one of the highest cholesterol foods consumed in the Western type of diet.

"It has always been known that foods rich in cholesterol lead to cardiovascular problems," he says. Andrew Freeman, head of Denver Heart Hospital. It is clearly known that animal products and products high in cholesterol should be consumed in moderation. However, until recently, there was no precise evidence of a link between regular egg consumption and heart disease.

The new study analyzes data from research conducted so far and identifies cholesterol as an individual and independent component of the diet that is directly related to the development of heart disease and mortality from it.

All this contradictory information confuses people, say leading cardiologists. Patients need accurate information to adhere to. All these contradictions about nutrition need to be cleared up and people set exact limits to follow.

In the new study, it is actually claimed that eggs can have a negative effect on our coronary health, but it does not completely prohibit the consumption of eggs. They are a staple food, which should not be excluded from the menu, but the intake of eggs should be moderate no more than 2 to 3 times a week. Cholesterol restriction is especially necessary for people at risk of heart disease or in patients with a history of vascular accidents.

The cholesterol present in the egg is contained in the yolk, which means that protein can be consumed more often.

Despite all the controversy, leading cardiologists advise eating a complete and varied diet. , cholesterol in food is not our friend and should be limited. Even if there are no officially confirmed results regarding eggs, they are a rich source of fat and cholesterol, if you suffer from heart disease you should limit their consumption.