Eggs In The Diet - What We Need To Know?

Author: Alexander Bruni Time for reading: ~2 minutes Last Updated: August 08, 2022

Eggs In The Diet - What We Need To Know?

Given the increased cardiovascular morbidity, medicine today pays special attention to risk factors and measures to control them.

Given the increased cardiovascular morbidity, medicine today pays special attention to risk factors and measures to control them. It is known that the most serious for atherosclerosis and related complications are high blood pressure, diabetes, obesity, high cholesterol, smoking.

Information about the dangers of the modern type of diet and sedentary lifestyle is everywhere. Access to tips for changing the menu, physical activity and, if necessary, medical intervention is easier than ever. Lower cholesterol, reduce fat, reduce simple carbohydrates, say nutritionists, cardiologists, endocrinologists.

One of the banned products at high cardiovascular risk were eggs and more precisely - egg yolk. It was extremely high in cholesterol, with some health organizations limiting its use to just 3 eggs a week.

Today, things are radically different. Cholesterol is exogenous and endogenous - synthesized in our body by a set of enzyme systems. It turns out that endogenous cholesterol has a significantly higher contribution to total cholesterol. Its synthesis in turn correlates with the consumption of fats and carbohydrates. However, by fat, doctors refer mostly to saturated fatty acids, an abundance of which is present in sausages, high-fat dairy products, butter and a number of other products, which include them. Including confectionery.

Egg yolk definitely has a high content of cholesterol, but its consumption does not significantly affect the cholesterol in our blood, say cardiologists. On the contrary, the egg has an extremely high nutritional value. There is virtually no other food product that provides almost all the vitamins and has a sufficiently rich mineral composition, concentrated in such a small volume. Here are the full range of B vitamins (riboflavin, cobalamin, pantothenic acid, niacin, etc.), vitamin A, vitamin D, vitamin K, vitamin E, folic acid. Of the minerals more important are calcium, phosphorus, magnesium, iron, selenium, iodine, zinc. With their rich vitamin and mineral composition they contribute to the quality of the skin, nails, hair, vision, the development of the nervous system, muscle mass.

The proteins delivered with one egg make up nearly 10% of the proteins needed for the day, in full amino acid composition - ie. including the so-called essential amino acids, not present in plant proteins. It also provides about 4-5% of energy needs with a daily caloric intake of about 2000kcal.

Nutritionists do not exclude eggs from the diet. In any diet aimed at weight loss, it is recommended to take them because of the satiety they provide, due to the high content of protein and fat. Clinical observations document the effect of breakfast, including egg, and another, which, although more voluminous, but equal in caloric value, gives more unsatisfactory results.

Figure maintenance, prevention of obesity and metabolic syndrome with cardiovascular complications and their treatment, when already present, begin with a change in diet. Some concepts about the latter are already changing and a number of forbidden foods are even recommended, of course within reasonable limits. Eggs really have exceptional nutritional value, but the effect of it is present even with a minimum intake for the day.

Eggs In The Diet - What We Need To Know?

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