Eating only half an egg with yolk per day increases the risk of DEATH by 7%

Eating only half an egg with yolk per day increases the risk of DEATH by 7%

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Whole, boiled, fried, scrambled or omelette eggs pose a health threat and eating more of them increases the risk of death, says a study.

The researchers found that eating only half a whole egg – including yolk and white – increases the likelihood of death by 7%.

The risk of death increases by another seven percent for every half egg on top of that, so a person who eats an egg a day has a 14 percent higher chance of death than someone who avoids eating.

The Chinese researchers who led the study believe that high levels of fat and cholesterol in eggs are to blame.

They warned that people should use only whites or switch to healthier egg substitutes, which reduce the risk of death.

Replacing an equivalent amount of nuts or legumes with half an egg has reduced death rates by up to a third. Poultry, dishes or dairy products had a similar effect.

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Whole, boiled, fried, scrambled or omelette eggs are a health threat and eating more of them increases the risk of death, warns one study (broth)

Whole, boiled, fried, scrambled or omelette eggs are a health threat and eating more of them increases the risk of death, warns one study (broth)

WHAT IS HIGH CHOLESTEROL?

Cholesterol is a fatty substance vital for the normal functioning of the body.

But too much can cause it to accumulate in the arteries, restricting blood flow to the heart, brain and the rest of the body.

This increases the risk of angina, heart attacks, stroke and blood clots.

Cholesterol is produced in the liver and transported in the blood by proteins.

The first – high density lipoprotein (HDL) – transports cholesterol from cells to the liver, where it is broken down or passed as waste. This is “good cholesterol”.

‘Bad cholesterol’ – low-density lipoprotein (LDL) – transports cholesterol to cells, with excessive amounts accumulating on the artery walls.

High cholesterol may be genetic, but it is also linked to a diet high in saturated fat, as well as smoking, diabetes, hypertension and a family history of stroke or heart disease.

Blood cholesterol is measured in units called millimoles per liter of blood, often reduced to mmol / L.

The overall level of a healthy adult should be 5mmol / L or less, while the LDL level should not be more than 3mmol / L. An ideal HDL level is above 1mmol / L.

Cholesterol can be reduced with a healthy, low-fat diet; Do not smoke; and exercise regularly.

If that doesn’t help, cholesterol-lowering drugs, such as statins, may be prescribed.

Source: NHS

The researchers applied a questionnaire to more than half a million Americans between 1995 and 1996 and followed them for 16 years.

The data from this study, published in PLOS ONE, shows 129,328 people who completed the original form died.

Co-author Professor Yu Zhang of Zhejiang University said: ‘In this study, eating eggs and cholesterol was associated with all causes, cardiovascular disease and cancer mortality.’

Professor Zhang said: ‘The increase in mortality associated with egg consumption has been largely influenced by cholesterol intake.’

The link between eggs and health has been debated for years. They have long been considered a healthy food supplement.

They are included in the national dietary guidelines of many countries. But the food, specifically the yolk, is rich in cholesterol – which is known to be harmful.

The researchers asked participants how much cholesterol they had as part of their diet on top of eggs and found that an additional 300 milligrams of cholesterol per day was 19 percent more likely to die in the next 16 years.

Deaths specifically from cancer and cardiovascular disease increased by 24 and 16 percent, respectively.

There is no cholesterol in the white of a medium-large hen’s egg and about 186 mg in the yolk.

“Our results suggest limiting cholesterol intake and replacing whole eggs with whites / substitutes or other alternative sources of protein to facilitate cardiovascular health and long-term survival,” say the authors.

Cholesterol can accumulate in the arteries, leading to a blood clot that can interrupt the blood supply, which can trigger strokes or heart disease.

The NHS says that eggs are a good choice as part of a healthy and balanced diet. In addition to a source of protein, they also contain vitamins and minerals.

He says there is no recommended limit on how many eggs people should eat, but recommends cooking them without adding salt or fat. Frying can increase the fat content by about 50 percent.

The researchers found that eating only half a whole egg - which includes the yolk and white - is seven percent more likely to die. The probability of death increases by seven percent for every half egg on top of that, so a person who eats an egg a day has a 14 percent higher risk of death than someone who avoids food

The researchers found that eating only half a whole egg – which includes the yolk and white – is seven percent more likely to die. The probability of death increases by seven percent for every half egg on top of that, so a person who eats an egg a day has a 14 percent higher risk of death than someone who avoids food

‘This research makes it possible to look at the relationships between what people ate in the past and whether it could be related to illness or death in the future,’ says Dr. Ada Garcia, senior professor of Nutrition in Public Health at the University of Glasgow who does not was involved in research, sausage.

“The authors took a very careful approach to analyzing the data and considered many aspects that could distort the results.

“The study found that retirees who ate more whole eggs had a seven percent higher risk of developing cardiovascular disease. The highest egg consumption was about half a small egg at 2,000 Kcal per day. ‘

However, she criticizes the Chinese team’s methodology and conclusions, saying: ‘Being overweight or being obese, smoking or drinking too much alcohol and not being physically active are much more important factors to be considered for the prevention of chronic diseases and related death.

“The conclusions of this study are exaggerated. Blaming eggs alone for the increased risk of cardiovascular disease is a simplistic and reductionist approach to the concept of diet and disease prevention. ‘

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