Chicken eggs and cholesterol: researchers rehabilitate product
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For 40 years, dishes from chicken eggs were out of favor with the doctors: it was believed that eggs contain too much cholesterol may contribute to the development of atherosclerosis. But studies in recent years have allowed this product to return «good name.»
Back in the early 70s of the twentieth century, American scientists first discovered that chicken eggs (more precisely, their yolks) contain high amounts of cholesterol, which is theoretically able to be deposited on the inner walls of blood vessels in the form of plaques. «Plaques» gradually close the lumen of the arteries and thus cause oxygen starvation of vital organs — heart and brain.
What the main reason to get infarction or stroke from chicken eggs and cholesterol?
Due to the reduction of blood rich in oxygen flows, increases the risk of myocardial infarction and stroke.
As a result, the eggs began in developed countries, these «rogue» among food — even in the US were released official recommendations in any case not to eat more than 3 eggs a week.
And only recently began to appear scientific publications, authors reported that the cholesterol from food is able to pass into the human body in very small amounts. From the perspective of the development of atherosclerosis risk is much more dangerous saturated fats of animal origin and the so-called trans fats, which are especially a lot of fast food.
Another proof of the harmlessness of eggs with moderate their consumption of received and Finnish scientists from the University of Eastern Finland (University of Eastern Finland). They are for 21 years have seen a group of middle-aged and elderly men. Regular surveys of participants in the study showed that of them do not eat more than one egg per day.
Scientists estimate that the average daily intake of cholesterol from food in this group was 398 mg. For 21 years, myocardial infarction occurred in 230 participants in the study.
Survey data analysis showed that of the cases of myocardial was not associated with the consumption of food cholesterol in general, and with the consumption of eggs, in particular.
Previously, the same group of scientists found that eating 4 eggs per week is associated with reduced risk of developing type 2 diabetes by 38% compared with people who eat eggs occasionally.