A big side effect of eating eggs, says science
The eggs are a better health of many that you think it's here's why.
This is probably not new for you buteggs Just perhaps the most affordable, versatile, practical form of protein. Not only they are loaded withantioxidants, Essential minerals and amino acids, they also boast of choline fight against fat, reinforcement bonesVitamin D, And the brain-stimulate vitamin B12. Studies have shown that eggs can increase your energy, support your immune system, reduce inflammation, protect your eyes, and improve the appearance of your skin and hair and it's onlysome of their many superpowers. Honestly, is there anything eggs can not do? But if you love them fried, scrambled or hard, there isA major side effect of food eggs Whether you need to know about and it must do with your cholesterol profile. (In touch:The 7 healthiest foods to eat right now)
The results of the impact on the impact of eggs on cholesterol is quite confusing. Some studies have suggested that they canIncrease your risk of heart disease By increasing your cholesterol level. Other studies have shown that eating half a dozen eggs per week has no negative effect on cholesterol. So, who is he?
Here is the short answer:Eating eggs can regularly affect your profile, but not necessarily cholesterol in a negative way.
A2019 Jama to study revealed that the average consumption of only three to four eggs per week was associated with a higher risk ofheart disease (CVD). For each additional half an egg consumed per day, the risk of cardiovascular disease increased by 6%. But here is the warning: like Harvard Health emphasizes, not only the effect observed quite modest, but this study was observing in nature, and therefore can not prove that eating more eggs actually caused the high risk of heart disease.Chan Harvard School of Public Health noted thatSeveral previous studies have shown that the low consumption of eggs in moderatenot linked to a higher risk of cardiovascular disease among people generally healthy.
As you can or can not know, there are two kinds of goodCholesterol (HDL) andbad types (LDL). A big egg has 212 mg total cholesterol. However, according toHarvard Health, Eggs have been shown to increase the right guy. LDL cholesterol is considered bad because these particles tend to block the walls of the arteries with their fat molecules (while HDL can actually get rid of grease that the hooker arteries). However, as Harvard Health reports, larger LDL particles are less likely to increase your risk of heart disease than the smaller ones. And remarkably, eggs can increase the size of LDL particles, thus decreases the risk of cardiovascular problems.
Research has also shown that LDL cholesterol is much more inflammatory and generally harmful when oxidized, soThe construction of the dangerous plate in your arteries. But it is, not all eggs are created equal. A2011 study published in theAgricultural Chemistry and Food Journal have found that when the chickens are fed with a diet that is low in omega-6 fatty acids in other words, lower in soy, corn, sunflower and safflower and more in wheat, barley, barley, and Milo-they produce eggs that can cause less oxidative damage. Similarly, a2008 study By the same principal researcher revealed that eggs rich in omega-3 fatty acids caused 30% less than the oxidation of high cholesterol in the omega-6 egg consumption.
The consensus seems to be as follows:The choice of eggs that are rich in omega-3 could help reduce the health risks of ingestion of more cholesterol. And unless you have already high of cholesterol or diabetes, have had a heart attack or are at high risk of cardiovascular disease, there is no reason why you should not enjoy the eggs on the REG. According toMAYO Clinic, Most healthy people can eat up to seven eggs a week, without increasing the risk of heart disease. In fact,2018 study foundEat up to an egg per daycan actually lead to lower risk of heart disease. If you are really concerned about your cholesterol, you can also Nix the whites of egg yolks still contain a significant amount of protein without cholesterol.
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