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Eggs may not be all that they have been split.
A new study indicates that eggs are a major source of dietary cholesterol and that cholesterol in the diet increases the risk of heart disease and premature death.
The researchers tracked nearly 30,000 adults over three decades and found that eating three or four eggs a week was linked to a 6% higher risk of heart disease and a 8% risk of death, regardless the cause.
"The more you consume cholesterol, the higher your risk of heart disease and death increases," said lead author of the study, Norrina Allen. She is an Associate Professor of Preventive Medicine at the Feinberg School of Medicine at Northwestern University in Chicago.
When the researchers looked at which foods contained a lot of dietary cholesterol, eggs, red meat and processed meats stood out.
"We found that dietary cholesterol, particularly eggs, was strongly badociated with cardiovascular disease, especially stroke," Allen said.
The researchers controlled the data to take into account other foods in the diet. So, even though this stack of bacon on the breakfast plate can be a problem, it does not exonerate the eggs.
This study did not find a cause-and-effect relationship; he only found an badociation. And other factors can affect this badociation. They include how the eggs were cooked, or changes to the diet of people after collecting the information from the study.
Whether or not dietary cholesterol contributes to heart disease and stroke has been discussed for decades. For years, eggs have been ruled out as a major source of cholesterol – with 186 milligrams of cholesterol in a large egg, mostly in yolk. Some people only ate egg whites.
But more recent dietary recommendations have loosened the reins of dietary cholesterol. A Chinese study even revealed that having an egg a day could reduce the risk of heart attack and stroke, according to the American Heart Association (AHA). However, this study was conducted on people who did not follow a typical Western diet. Mickey Rubin is executive director of the Egg Nutrition Center of the American Egg Board.
"The fact that studies conducted outside the United States seem to show favorable relationships with egg consumption and cardiovascular risk may indicate the importance of the other foods eaten with eggs in the US. part of the overall diet because recent research has shown other foods to understand their independent impact on health outcomes, "Rubin said in a statement.
"The inconsistency of this new study with that of other recent studies demonstrates the importance of additional research to further explore this area, including the need to understand the unique contribution of eggs in the healthy eating habits outlined in the dietary recommendations for the Americans, "he added.
In addition to new discoveries about eggs, the latest study showed a link between dietary cholesterol intake and heart disease, stroke and death, whatever the cause. Daily consumption of 300 milligrams of dietary cholesterol was badociated with increased risk of heart disease and stroke by 17%, as well as an increased risk of death by 18%.
Two eggs contain more than 300 milligrams of dietary cholesterol.
The study was published March 15 in the Journal of the American Medical Association. (HealthDay News)
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