It is stated that we need to eat healthy to prevent diseases. Breakfast cereals, fries, refined carbohydrates, ready-made fruit juices put our health at risk. However, researches have revealed that the eggs we eat, even if by force, can pose a health risk due to its benefits over the years.
THOUSANDS OF PEOPLE WATCHED IN THE RESEARCH
The meta-analysis, published in JAMA, was conducted with an average of 17.5 years of follow-up of 29,615 participants in 6 prospective cohort studies. Dietary information was obtained by conducting a food questionnaire at the beginning of the studies or by asking the participants what they ate. It was learned what each participant ate in the last year or last month, and accordingly, “the information given by the participants” was “arranged” with a standard protocol.
FACTORS CAUSED BY CARDIOVASCULAR DISEASES AND EARLY DEATH
In the statistical analysis, factors such as age, gender, race, education level, smoking, alcohol, physical activity level, body mass index, blood pressure, lipid levels, medications and diseases, which may affect the risks of cardiovascular disease and premature death, were also taken into account. In an average of 17.5 years of follow-up, it was revealed that 5,400 people had a cardiovascular disease event (such as heart attack, stroke, heart failure) and 6,132 people died.
Eating 3 or more eggs per week is at increased risk
According to the calculations made, it was determined that each additional 300 mg of cholesterol taken per day increases the risk of cardiovascular disease by 17 percent and the risk of death from all causes by 18 percent. According to the research, an additional half egg a day increases the risk of cardiovascular disease by 6 percent and the risk of premature death by 8 percent.
MORE RESEARCH NEEDED
It was said that the association between eggs and the risks of heart disease and premature death was only “modest.” However, this finding is significant when considering the general population, as higher-than-average consumption of cholesterol or eggs is associated with increased incidences of cardiovascular disease, such as stroke and premature death. “This type of study can only show an association rather than cause and effect, and more research is needed before we understand the reasons behind this link,” said one dietitian.
BENEFITS OF EGG
- Thanks to its high choline content, it helps to strengthen cell membrane health.
- With another positive effect of choline content, it strengthens cognitive functions by supporting the production of molecules responsible for signal transmission in the brain. It helps to reduce the possibility of developing memory and concentration problems and neurological diseases such as Alzheimer’s.
- Egg yolk, which contains high levels of lutein and zeaxanthin carotenoids, which are precursors of vitamin A, helps to improve eye health and prevent retinal damage.
- With its high protein content, it supports wound healing, muscle building and repair.
- Due to the protein and healthy fat content in its composition, it helps to reduce the possibility of excessive food consumption and related obesity by supporting long-term satiety. Despite its low calorie content, it creates a feeling of satiety, making it easier to control weight. In addition, it supports the continuity of slimming diets and reduces fluctuations in blood sugar during these processes.
- Eggs have a significant vitamin D content. Since vitamin D is contained in a small number of foods, regular egg consumption contributes to preventing vitamin D deficiency and related bone and joint health problems.
- Since it contains antioxidant vitamins and minerals, it supports the fight against cancer and infections, and contributes to the fight against skin and health problems related to aging.
- Since it contains omega 3 fatty acids, it helps to strengthen the immune system and protect health in general.
- It supports growth and development in children.
- It helps to meet these needs during periods of increased nutritional requirements such as pregnancy and breastfeeding.