Eggs are one of the foods that should be classified as superfoods, provided it is consumed organic or raised outdoors. Thanks to the various nutrients they contain, several studies have demonstrated their benefits for the human body. However, the latest studies have shown that eggs are also very beneficial to the heart!
The effects of egg consumption on the heart
According to a study by the American scientists, the consumption of chicken eggs and chicken egg products is useful for brain vessels. One egg per day is enough to reduce the risk of stroke by 12% in the elderly. The researchers pointed out that eggs contain antioxidants that lower the level of oxygen pressure in cells and suppress inflammatory processes.
In addition, eggs are an excellent source of protein that also reduces vessel pressure. The scientists drew their conclusions from the results of the analysis of seven studies on the effects of various foods, including eggs, on the health of the heart and blood vessels.
According to these analyzes, egg consumption was associated not only with a decrease in the risk of stroke, but also with the decrease in the development of coronary heart disease by 3 to 10%.
In another study, published in the medical journal Heart in May 2018, a team of researchers examined dietary habits of 416,000 people aged 50 years on average, not suffering from any heart disease or diabetes. They then monitored their state of health for nine years. The researchers found that subjects in the study who regularly ate eggs had a lower risk of death from stroke or heart disease compared to those who did not eat it.
Specifically, those who ate an average of one egg per day were 28% less likely to die from stroke and 18% less likely to die from heart disease. Researchers have suggested that one explanation may be that eggs contain heart-healthy nutrients, such as folate and omega-3 fatty acids, which are known to lower blood triglyceride levels, a factor well known risk for heart disease.
What about cholesterol in eggs?
Egg yolk contains a lot of cholesterol, but the level of it in our body is not affected by even regular consumption of eggs. The cholesterol in food and the one in the blood are two different things. The cholesterol in the food we eat is not related to bad blood cholesterol because it is produced by certain cells in our body and by the liver.
Eggs are one of the most nutritious foods. They contain a lot of protein, vitamins A, D, E, B5, B9 and B12, as well as lutein and zeaxanthin that promote vision enhancement. They are also rich in choline which is excellent for health and brain development.
Eggs promote the production of good cholesterol
According to a 2015 Iranian study, eggs help the liver not only to block the production of low-density lipoproteins, which are a harmful type of cholesterol that clogs blood vessels and causes various diseases, but also contributes to the production of lipoproteins. high density, which is a useful cholesterol, which positively affects the health of the blood vessels and the heart.
In addition to eating an egg a day is also known to improve the sight thanks to the presence of lutein, it allows to improve the memory thanks to the vitamin B, its richness in nutriments and micronutrients makes of it a food which answers the needs of the pregnant woman and fetus, her high content of carotenoids and vitamin A, C and E protects against breast cancer as suggested by a study from Harvard University.
Warnings :
Do not overdo the consumption of eggs, like any other food. They contain a lot of protein and consuming it in excess creates an excessive overload for the kidneys.
Pregnant women should avoid eating raw eggs because egg white contains avidin, a substance that binds to biotin, another substance that pregnant women often have deficiency. Egg yolk is safe.
