For decades, it has been debated whether the eggs are good or bad for your heart.
Now, a major American long-term study found that egg cholesterol contributes to a significantly higher risk of cardiovascular disease and death.
A Northwest Medicine Study published in JAMA reports that adults who eat more eggs and dietary cholesterol had a significantly higher risk of cardiovascular disease and death for whatever reason .
Egg yolks are one of the richest sources of dietary cholesterol among all consumed foods. One large egg contains 1
"The home message is really about cholesterol, which is high in eggs and especially in egg yolks," says co-author Norrina Allen, associate professor. Preventive Medicine at the Faculty of Medicine of the Northwest University of Feinberg. "As part of a healthy diet, people should consume lower amounts of cholesterol. People who consume less cholesterol have a lower risk of heart disease. "
Other animal products such as red meat, processed meat and high-fat dairy products (butter or whipped cream) also have a high cholesterol content, says lead author Wenze Zhong. post-doctorate in Northwest Preventive Medicine.
For decades, it has been debated whether eating dietary cholesterol or eggs is associated with cardiovascular disease and death. Consuming less than 300 milligrams of cholesterol in food per day was the US recommendation before 2015. The latest dietary recommendations, the American Diet Guidelines for the 2015-2020 Diet, missed the daily limit on dietary cholesterol. Guidelines that may need to be reconsidered as a result of the survey results also include weekly egg consumption as part of healthy eating
Evidence for eggs is mixed. Previous studies have shown that eating eggs does not increase the risk of cardiovascular disease. But these studies usually had a less varied sample, shorter follow-up times, and limited ability to adapt to other parts of the diet, Alan said. "Our study has shown that if two people have exactly the same diet and the only difference in diet is egg, then you can directly measure the effect of egg consumption on heart disease," Alan said. "We have found that cholesterol, regardless of the source, is associated with an increased risk of heart disease."
Exercise, the overall quality of the diet and the amount and type of fat in the diet do not alter the relationship between diet and cholesterol. cardiovascular diseases and the risk of death.
The new study looks at unified data for 29,615 racially and ethnically diverse adults in the US from six prospective cohort studies for up to 31 years of follow-up. Eating 300 mg cholesterol per day is associated with a 17 percent higher risk of accidental cardiovascular disease and an 18 percent higher risk of mortality from all causes. Cholesterol is the driving factor that does not depend on the consumption of saturated fats and other edible fats. Should I stop eating eggs?
Based on the study, people should maintain low cholesterol in low diets by reducing cholesterol-rich foods such as eggs and red meat in their diet. of eating, says Jung, because eggs and red meat are good sources of important nutrients like essential amino acids, iron and choline. Instead, choose egg whites instead of whole eggs or eat whole eggs in moderate amounts. her children this morning. "Eat them in moderate amounts."
Estimation of dietary intake
Dietary data were collected using questionnaires on dietary frequency or by adopting a diet history. Each participant was given a long list of what they had eaten for the previous year or month. The data was collected during one visit. The study had up to 31 years of follow-up (median: 17.5 years), during which 5400 cardiovascular events and 6,132 deaths were diagnosed for all causes. is not evaluated. "We have a picture of what their eating habits looked like," Alan said. "But we think they represent an assessment of a person's dietary intake. However, people may have changed their diet and we can not explain that. "