An egg is an excellent source of fats, proteins and vitamins and forms a part of healthy diet. Despite of that, eating more than two egg per week is thought to increase cholesterol as it contains around 212 milligrams of cholesterol. And, having high cholesterol levels in our blood increases our risk of heart disease.
In 1973, the American Heart Association recommended limiting egg intake to a maximum of three per week, an idea that was accepted by health experts for years.
According to the new study led by researchers at the University of Granada eating more eggs is not associated with higher serum cholesterol in adolescents, regardless of how much physical activity they do. Researchers has analysed the link between egg intake in adolescents and the main risk factors for developing cardiovascular diseases, such as lipid profile, excess body fat, insulin resistance and high blood pressure.
According to a recent research serum cholesterol level is more affected by saturated fats and trans fats than by the amount of cholesterol in the diet. Egg has more unsaturated fats than saturated fats and only has 70 calories.
The results of this article, part of the European study HELENA involving nine countries, demonstrated that eating larger amounts of egg is neither linked to higher serum cholesterol nor to worse cardiovascular health in adolescents, regardless of their levels of physical activity.
"The conclusions, published in the journal Nutrición Hospitalaria, confirm recent studies in healthy adults that suggest that an intake of up to seven eggs a week is not associated with an increased risk of developing cardiovascular diseases," notes Soriano.
"Egg is a cheap food that is rich in very high-quality proteins, minerals, folates and B vitamins. Thus it can provide a large quantity of nutrients necessary for optimum development in adolescents," according to the researcher.
No comments:
Post a Comment