A large study that tracks nearly 30,000 adults to 31 years found a relationship between egg eating and increased risk of developing heart disease. Disease and risk of death increases with the number of eggs eaten by participants, showing that individuals who consume large amounts of eggs as part of their food may endanger their long -term health. Eggs remain controversial food in the diet community.
Many studies have seen a variety of potential health benefits and risks associated with eggs, which remain popular because of low costs, fabrication, and broad availability. Some diet protocols advocate eggs entirely from a person’s diet, while others call on the use of only egg white. Many low carbohydrate diet, conversely, including eggs as vital ingredients.
Health effects associated with eggs remain somewhat controversial. Choose past research has identified eggs as a potential risk factor for stroke and heart disease, although a new study found that simple egg consumption may not be a risk of stroke.
Concerns revolve around high cholesterol levels found in eggs, which can reach 200mg in one large egg. According to USDA, it is the same amount of cholesterol found in Steak 8oz. Apart from the risks, officials noted that egg consumption continued to increase in the United States, jumping from an annual average of 254 eggs per person in 2012 to 279 eggs per year in 2017.
A new study from the University of Massachusetts Lowell found that every 300mg of additional cholesterol outside the base 300mg consumed every day increases the risk of developing heart disease and death with 17 and 18 percent. The author of this research author Katherine Tucker refers to the need for balance in a person’s diet, explaining that ‘reasonable’ to eat some eggs per week, but consuming several eggs every day (like in the morning omelette) is something that must be avoided.
