Top Health Benefits of Eating Eggs

Published At: 10 January 2020 , 06:20 PM

If it were necessary to name the perfect food, then chicken eggs are one of the leading contenders for this title. They are always on sale; they are easy to cook, they are inexpensive and also packed with protein, as they say, to the eyeballs.

The egg must have all the essential ingredients to improve the body, so, usually, it immersed with nutrients," says Christopher Blesso, associate professor of nutrition at the University of Connecticut (USA).

Also, eating eggs, along with other foods, can help the body absorb more vitamins. One research discovered that combining eggs to a vegetable salad could increase the amount of vitamin E we get from that salad.

But for decades, egg consumption has been viewed with suspicion because of its high cholesterol content, which some studies have linked to an increased risk of heart disease.

The yolk of one egg contains about 185 mg of cholesterol, which is more than half of its daily dose (300 mg) until recently recommended by the American health care.

Does this mean that eggs, instead of being considered ideal food, can harm us?

Cholesterol, a yellowish fat-like substance produced in our liver and intestines, can be found in any of the cells in our body.

We used to think of him as something terrible. But cholesterol is the essential building material for cell membranes. Also, the body needs it to produce vitamin D and hormones - testosterone and estrogen.

Our body itself produces all the cholesterol we need, which, also, is found in such animal products as meat, shrimp, eggs, as well as in cheese and butter.

Cholesterol is delivered through our body through the blood using lipoprotein molecules. Each person has his combination of a different type of lipoprotein, and this matters when it is necessary to determine if there is a risk of developing heart disease.

LDL cholesterol (low-density lipoprotein cholesterol) is called harmful. It enters from the liver into arteries and body tissues. According to researchers, this can lead to the accumulation of cholesterol in the blood vessels and increase the risk of cardiovascular disease.

But researchers do not so clearly associate cholesterol consumption with an increase in this risk. As a result, neither official American nor British dietary guidelines contain any restrictions on their diet.

Instead, the emphasis placed on limiting the intake of saturated fats, which can lead to an increased risk of developing these diseases.

Foods containing trans fats, in particular, increase LDL cholesterol.

Although some of these fats naturally found in products of animal origin, most of them are artificial - they can find in large quantities in margarine, chips, all kinds of snacks, and some fried and baked products, donuts, and cakes.

Meanwhile, eggs (like shrimp) are the only foods high in cholesterol that are low in saturated fats.

. Studies have demonstrated this over the years, emphasizes Maria Lus Fernandez, professor of nutritionally at the University of Connecticut, whose latest research did not find a link between egg consumption and an increased risk of cardiovascular disease.

The debate about how egg consumption affects our health has taken a different direction, partly because, as it turned out, our body is quite capable of coping with the cholesterol we get from food.

"The body has its mechanisms for this, so food-grade cholesterol is not a problem," says Elizabeth Johnson, associate professor of dietetics at Tufts University in Boston (USA).

After analyzing 40 studies in 2015, Johnson and her team of scientists did not find a single unequivocal evidence of the association of food-grade cholesterol with heart diseases.