VERIFIED CONTENTAuthor: Klaudia Kierzkowska, graduate of chemistry at the University of Warsaw
Opinions about eggs in the diet have changed many times in recent years. Although some doctors still warn against eating them - due to the cholesterol present in the yolk - scientists are of a different opinion. Do eggs raise cholesterol?
Eggs are not only widely available, tasty and very popular in our kitchen, but also have a number of he alth properties. However, the greatest controversy is still the cholesterol content. What's the truth?
Cholesterol - what is it?
Cholesterol is a chemical compound that is found in many tissues in the body. Precursor of bile acids and steroid hormones. Cholesterol is supplied to the body with food (exogenous cholesterol), but it is also synthesized in our body, mainly in the liver (endogenous cholesterol).
The daily production of endogenous cholesterol is about 1-3 grams, and only half of this compound in the body comes from the diet. Although it is necessary for our body, its excess can contribute to a heart attack, atherosclerosis or stroke. Therefore, doctors recommend limiting the cholesterol in your diet.
Egg properties
Eggs are a valuable source of vitamins A, E, D, K and B vitamins. They also include minerals such as potassium, calcium, phosphorus and magnesium, as well as nutrients. The yolk contains lutein and beta-carotene, which have a positive effect on our eyesight.
They prevent macular degeneration and protect against harmful ultraviolet radiation. The yolk contains lecithin, which prevents the cholesterol contained in the egg from accumulating on the walls of the blood vessels. Eggs are also a rich source of protein.
According to scientists, one large egg contains about 186 mg of cholesterol and about 75 calories, making it a low-calorie product. Omega-3 fatty acids in the egg can lower the levels of triglycerides in the blood. Often the feed for chickens is enriched with valuable ingredients, thanks to which the eggs contain even more polyunsaturated fatty acids from the omega-3 family.
Eggs and cholesterol
The latest research - contrary to popular opinion - evermore often prove that eating eggs does not adversely affect blood cholesterol levels. According to the World He alth Organization (WHO), it is allowed to eat as many as ten eggs a week, and not, as some doctors say, a maximum of two.
This number only applies to the yolks, because we can eat an unlimited amount of proteins. Eating up to ten eggs a day has little effect on blood cholesterol levels. Interestingly, the proportions of fats and cholesterol in an egg influence the regulation of the liver and the maintenance of normal cholesterol levels.
Only people suffering from type 2 diabetes, those with high cholesterol and atherosclerosis should exercise more caution. Eggs should be more carefully dosed to children, which is related to the allergenic properties of the protein.
Completely resigning or significantly reducing the amount of eggs in the diet could have an adverse effect on the body, so instead of eliminating such a valuable product - for fear of increased cholesterol levels, it is better to give up consuming processed foods, drinking alcohol or smoking.
