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NEW YORK (Reuters Health) – A new study found that eating more than four eggs a week threatened heart health and was linked to premature death. There is too much cholesterol in an egg and its increase is a key factor in clogged arteries and strokes.
Cholesterol, which is frequently found in egg yolks, is a problem and low or limited egg consumption reduces the risk of heart disease.
The University of North-West Bishkago is characterized by its breadth and diversity: it relies on health and nutrition data for more than 29,000 people, 45% of whom are men. , 31% black and a 17-year follow-up period.
US dietary recommendations provide 300 mg of cholesterol per day for healthy people, which is lower than the cholesterol of two eggs.
The results of the new study indicate that cholesterol, present in a large number of egg yolks, is the problem, and that consuming a large amount of it is a threat to heart health. The results showed that a low or limited egg consumption reduced the risk of heart disease.
The research team criticized previous studies that did not link egg consumption with heart disease because they did not rely on a variety of the sample and shortened the follow-up period.
This article, "Over-Eating Heart-Affected Eggs", is an adaptation of the news magazine site and does not reflect in any way the site's policy or person's point of view, and that the responsibility lies with at the source of the original information, Scheme
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