Continuous Egg Consumption May Lead To Heart Disease


If there were the concept of perfect food, the eggs would be regarded as an ideal food. As they are readily available, are affordable, and can be cooked quickly. The egg contains high content of protein along with numerous other such as iron, vitamins, minerals, carotenoids, and others. According to the recent study published, it is proved that egg consumption, along with other food helps to absorb more vitamins in the human body. In the recent past for many decades, egg has been considered as a high cholesterol source. This is linked to higher risk of cardiovascular diseases. One egg yolk contains about 185 Mg of cholesterol. Which is more than half of the 300mg daily recommended consumption level of cholesterol.
Cholesterol is generally transported around the body by lipoprotein molecules present in the blood. It is a yellowish fat which is produced in intestines and liver. This can be found in every one cell of the body. Cholesterol is regarded as a crucial building block in cell membranes. It is needed to make vitamin D as well as hormones such as estrogen and testosterone. Low-density lipoprotein (LDL) cholesterol is also known as bad cholesterol. It is transported from the liver to arteries and various body tissues. Researchers have found that building of cholesterol in the blood vessels may increase the risk of many cardiovascular diseases.
Researchers studied the effect of heart disease on 30,000 adults and studied the impact of higher heart disease and death among the population. The study measured the consumption of egg. This is important measured and factor for numerous heart disease and high blood sugar. Researchers studied and published the result if the study that is linking to egg consumption which leads to a risk of heart disease and death. The researchers at Northwestern University in Chicago in the US collected data from six US studies. This involving 29,615 people. These studies were based on observation and collection of information regarding people’s diets as well as focus on monitored their health outcomes.

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