Study: Egg reduces the risk of heart disease

A study of about half a million people in China suggests that a daily egg can reduce the risk of heart disease and stroke.

Experts stress that egg consumption should be part of a healthy lifestyle.

But the fear that eating too much eggs may be bad for you seems to be jumping down.

“We can think of many restrictions and warnings for food research, but the message of getting this research from a major study from China is that at least to an egg a day does not relate to increased cardiovascular risk and to the maximum of an egg per day could have health benefits”, says Prof Nita Forouhi, from Cambridge University, commenting on work.

The study, published in the magazine “Heart”, follows years of bad news about eggs for fear of salmonella and cholesterol.

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How much?

These days, most doctors encourage the eating of eggs as part of a healthy diet, as they are one of the most natural foods containing high levels of proteins, vitamins A, D, B, and B12, as well as begging and zaxanth that can help prevent eye damage in old age.

“One, even two per day, is absolutely fine,” says Dr Frankie Phillips, of the British Dietical Association.

“People should not be afraid of eating too many eggs”.

Perhaps the only warning, says Dr. Phillips, is that eating too much of any particular food “means losing other nutrients in other foods”.

Also, while the eggs are “a large source of proteins”, Dr Phillips warns that we usually have enough protein in our diet and much (two or three times more than the recommended daily amount) “may place a strain on our kidneys”.

Colester

The British Heart (BHF) Foundation issued advice to limit egg consumption in three weeks in 2007 in light of new test on cholesterol.

According to NHS's current advice, “even though the eggs contain cholesterol, the amount of fat we eat has more effect on our blood cholesterol than the cholesterol we receive from the eggs”.

In other words, when it comes to cholesterol, eggs are not the problem of full fat. So it's important how you cook them.

According to “Heart”, an average egg (58g; 2oz) contains about 4.6g fat, about a tea spoon. But only a quarter of this is full, the type that increases cholesterol in the body. Add butter or cream, and this is another story.

Salmonella

Former Health Minister Edwina Currie will forever be associated with the health fears she made following comments on eggs and salmonella.

In December 1988, she said: “Most eggs are now affected by salmonella” in this country.

Mrs. Currie's statement eventually led to her resignation.

At that time, however, there were problems with salmonella in her eggs. And out of 1990 producers launched a vaccine program.

Mark Leon, found in the most accessible eggs on the market, shows that the egg has been vaccinated by a chicken against salmonella.

Last year, eggs with Mark Lyons were also declared safe for vulnerable groups, such as pregnant women and young children.

Experts said the salmonella risk of a liquid egg “is now as low as you shouldn't worry”.

How do you cook them?

As for the consumption of eggs, the best way to consume boiling eggs is to consume them.

Most diets do not recommend the pansing of an egg because of its linked fat content and increased cholesterol.

The full cooking of eggs is the safest option if you are still concerned about food poisoning.

How do you keep them?

Never buy eggs that are broken or cracked. BBC Good Food recommends preserving eggs in the refrigerator, in their box or in a separate covered compartment.

The egg white lasts up to three weeks in a container. Yellow will last up to three days. Both can get up in the refrigerator for three months.

Most eggs have life expectancy of 28 days since they were made by chickens.

Egg Allergy

Some people are allergic to eggs. It is quite common among children under five years of age, but it is rarely in adulthood.

Most reactions are easy:

Pussing and swelling around the mouth

stomachache

throw up

diarrhea

There is rarely a harsh, life - threatening response. Always seek medical advice.

For anyone who's not allergic, the “all advice and evidence is that they're good to eat in all their forms... but how to cook them should be seen”, says Dr Phillips.

And use the salt!