As part of a healthy diet, eggs contain most of the nutrients the body needs, such as protein, fat, lutein, zeaxanthin, lecithin, vitamins, and minerals such as iron, calcium, and potassium.
However, eggs are high in cholesterol, and the link between eggs and heart disease has been the subject of intense debate over the past decade.
A nine-year study of 500,000 people by a British and Chinese research team found that eating eggs in moderation was associated with a lower risk of heart disease.
The findings showed that people who ate an egg a day had a 25% lower risk of stroke and a 16% lower risk of dying from cardiovascular disease.
Those who ate 2 eggs a day had a 25% higher risk of cardiovascular disease and a 35% higher rate of premature death.
A medium-sized egg weighs about 45 grams and contains about 180 mg of cholesterol.
WHO recommends that each person should not consume more than 300 mg of cholesterol per day.
Experts believe that consuming too much cholesterol raises blood cholesterol levels, which increases the risk of cardiovascular disease.
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