Are eggs dangerous to the heart: What Do Studies Say?

They are rich in vitamins, essential amino acids, folic acid, omga-3 fatty acids, and minerals like selenine and iron. Moreover, they are a high - quality source of protein that helps to regenerate and build cells.

However, because of cholesterol and fat content, the role of eggs in eating high cholesterol or cardiovascular diseases continues to be a topic.

According to an analysis published by Mayo Clinic, moderate use of eggs up to seven pieces a week does not increase the risk of heart disease or blood vessels in healthy people. Instead, eggs may be part of a balanced diet if combined with vegetables, integral cereals, and healthy fats.

Even an analysis published by the National Institutes of Health (NIH) reports that in most cases the moderate consumption of eggs is not linked to increased incision of coronary diseases, while general diet is rich in fiber and voracious fat.

On the contrary, as the Journal of the American College of Nutrition points out, the consumption of large amounts of especially more than 12 eggs per week can increase the risk of cardiovascular problems, especially those with high levels of LDL cholesterol (“

A ten - year study published in the European Journal of Preventive Cardiology in Greece shows that individuals who consumed one to three eggs a week had a lower risk of heart disease compared with those who did not eat or ate too much. This result, the authors write, shows that health depends, not on a single diet, but on the general way of living and feeding.

Harvard School of Public Health experts point out that the impact of eggs on cardiovascular health depends greatly on the food context ʹ, for example, the eggs are useful when replacing processed but less favorable meat when associated with foods rich in full fat.

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In light of current data, modernization and diversity remain the best recipe for heart health. People with heart problems or high cholesterol do not have to avoid eggs completely, but they should consume up to seven eggs a week in moderate amounts by combining them with foods rich in fiber, vegetables, and voracious fats.

Such a diet “helps keep cholesterol levels under control and improve the overall health of the heart, reports the May Clinic. ”