Eggs are the highest source of protein with high absorption and contain 9 essential amino acids, making them a valuable food. The fat content of an egg is one-third saturated fat and two-thirds unsaturated fat, producing only 72 calories of energy.
In the past decades, due to the 210 milligrams of cholesterol in eggs, they have not had a good place on people’s tables because it was thought that eating them would increase blood cholesterol and, as a result, the risk of cardiovascular disease would increase.
However, studies have shown that egg consumption has no relationship with blood cholesterol in different populations worldwide and within a particular population group. Also, no relationship has been observed between the incidence of heart disease in people who use one egg per week and those who use one egg per day. Nutrition with eggs not only does not affect the incidence of cardiovascular disease but also reduces the inflammatory response in the body.
What increases blood cholesterol is saturated fatty acids, especially trans fats. Only one-third of the fatty acids in eggs are saturated, and the cholesterol produced by eating eggs is good cholesterol.
Who should be cautious about consuming eggs:
It is recommended that egg consumption not be eliminated in any age group, and the amount of consumption and the amount of consumption should be reduced with the treating physician’s opinion. Even in patients with diabetes, high blood pressure, and heart disease, using up to three eggs per week is recommended. Of course, in that case, it is necessary to avoid eating fatty and salty foods along with eggs.
Overall:
- The evidence regarding eggs and heart disease is mixed and inconclusive.
- Individual risk factors, such as genetics, overall diet, and lifestyle, play a significant role.
- Consult your doctor or a registered dietitian for personalized advice about egg consumption and your heart health.
Here are some resources for further information:
