The cholesterol culprit needs to be replaced! Study: Eating eggs regularly increases "good cholesterol" and reduces the incidence of heart disease
Are there any cardiovascular benefits to eating eggs? Study: Helps increase good cholesterol
Is the amount of cholesterol ingested by eating eggs every day too high? A new study from Peking University published in the journal “eLife” claims that consuming one egg a day may help reduce the risk of cardiovascular disease. The study collected data from a biobank on 4,778 participants, 3,401 of whom had cardiovascular disease and 1,377 of whom had no history of cardiovascular disease. The study analyzed 225 biomarkers in their blood, 24 of which were related to dietary egg intake.
This study led by the Department of Epidemiology and Biostatistics of Peking University claims that in addition to higher protein content in the blood of people who eat moderate amounts of eggs every day, the composition of one of the types of “apolipoprotein A1” (ApoA1) is relatively high. Apolipoprotein A1 is the main component of high-density lipoprotein HDL, the “good cholesterol” in plasma. It can help blood vessels remove excess cholesterol, thereby reducing the occurrence of cardiovascular diseases such as heart disease and stroke.
Studies have pointed out that daily dietary egg intake affects 24 of 225 biomarkers, including apolipoprotein A1 and acetate, and also affects the diameter of HDL. Participants who ate more eggs also showed a negative correlation with very low-density lipoprotein (LVDL) and total cholesterol in their blood.
People who eat more eggs in their diet have fewer cardiovascular harmful substances
In addition, the research team also identified 14 blood components related to the risk of heart disease. Participants who consumed fewer eggs had lower levels of beneficial cardiovascular metabolites and higher levels of harmful metabolites in their blood.
Canqing Yu, one of the study authors, said that relevant studies in the past have suggested that eating eggs is associated with a reduced risk of cardiovascular disease. Such research will help understand the cause-and-effect relationship between the two, and may also have an impact on the formulation of dietary guidelines by competent authorities. Influence.
Liming Li, a distinguished professor at the Department of Epidemiology and Biostatistics at Peking University, added that China’s daily dietary guidelines recommend consuming one egg a day, but overall data shows that people’s egg intake is lower than the average. More publicity strategies should be used to encourage the public to consume eggs appropriately to help reduce the overall incidence of cardiovascular events in society.
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In addition to this study, Harvard University’s TH CHAN School of Public Health also published a comprehensive analysis study in “BMJ” in 2020, pointing out that there is no obvious relationship between moderate intake of eggs and cardiovascular disease. The study, which used the Nurses’ Health Database (NHS) to analyze data from 173,563 women and 90,214 men, found that egg consumption did not increase cardiovascular risk.
Harvard Medical School points out that most cholesterol in the human body is produced by the liver and is not necessarily related to the cholesterol content in the diet. Instead, attention should be paid to whether the diet contains too much saturated fat and trans fat. The saturated fat content of an egg is only about 1.5 grams, and it contains lutein, zeaxanthin and other nutrients that are beneficial to the brain and nerves. It also contains 2710 units of vitamin A and 41 units of vitamin D.
Harvard Medical School reminds that the focus is on the dietary content that goes with eggs. In Western-style diet, eggs are often eaten with butter, bacon, sausage, waffles, and scones. These high-fat foods have higher cholesterol content than eggs. Much. Refined carbohydrates such as waffles and hash browns can also increase the risk of heart disease, stroke and other cardiovascular diseases.
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Ask the Doctor: Are eggs risky for heart health?
Moderate egg consumption not associated with higher cardiovascular disease risk
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