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For a long time it was believed that those who often eat eggs are at risk of getting a heart attack or atherosclerosis. This product got a bad reputation after studies called it dangerous because of its high cholesterol content, which leads to clogging of blood vessels. However, recent research has shown that eggs can protect against such conditions.
Conflicting studies
According to new research, eggs reduce the risk of stroke and heart attack. Scientists came to this conclusion as a result of an experiment in which subjects ate up to five eggs a week. It turned out that in this case, the risk of heart disease was reduced by 10% compared to participants who rarely ate eggs.
However, another study confirmed the product's bad reputation. According to experts, such discrepancies in the data are caused by the fact that the entire diet of the volunteers was not monitored during the scientific work. It is known that the cholesterol level can be reduced due to fruits and vegetables, as well as physical activity.
Cholesterol and diet
In addition, genes play a big role in this: someone is more prone to this condition, and someone has no problems, despite an unbalanced diet. Some people eat three scrambled eggs a day and their cholesterol levels stay in the normal range. Experts are inclined to believe that the diet does not greatly affect these indicators. As for eggs, they are responsible for only 25% of body fat.
It's all about quantity
Currently, nutritionists strongly recommend using eggs. For healthy people who do not have heart problems, too high a level of fat in the blood or diabetes, three to four eggs a week will be a guideline. One Swedish study showed that the risks were minimal even when eating six eggs a week. At the same time, according to the Mayo Clinic, healthy adults can eat up to seven eggs a week.
