Eggs have been a perfect breakfast staple for many since time
immemorial. Many of us also include these yummy delights in our weight loss diet as they
are not only low in carbs but are also an excellent source of high-quality
protein. Be it in the form of omelette, boiled or scrambled, this super
versatile food can be added to any dish, including desserts. But since many
years, there has been an ongoing debate whether eggs are healthy and can be
included in our diet or not especially for diabetics and people with heart-related problems, as
they were considered to be too high in cholesterol.
The British Heart Foundation and British Egg Industry Council have backlashed
the idea of adding eggs to everyday diet. As per them, eating three or more
than three eggs in a week could contribute to serious heart problems.
According to the
findings of a study, published in the Journal of the American Medical
Association, increase in consumption of eggs or dietary cholesterol
may result in higher risk of heart-related diseases. Eating three eggs in a
week is equivalent to 300 mg of cholesterol every day (half egg each day) .
This may increase the risk of fatal and non-fatal coronary heart ailments,
including stroke and heart
attack.
The study was done
on 30,000 adults in the United States who monitored their own diets for almost
17.5 years. Nutritionist Juliet Gray said, "The study was inconsistent
with the considerable weight of evidence from previous, robust, research.
Potential limitations of the research included its failure to account for
considerable changes to the US diet during the 1985-2005 period in which the
results were collected, said the BEIC."
"It is known
that high egg consumers have historically also been high consumers of processed
meat products such as sausages and bacon, as part of a traditional breakfasts
and fast food meals," added Gray. Moreover, she highlighted the findings
of the recent research that showed a need to separate eggs from other food
types like processed meat that comprises high levels of saturated fat. Neither
the Department of Health nor the British Heart Foundation has revised their
guidelines in the wake of the study.
"This study
was observational, which means conclusions have been drawn from large
quantities of data. It shows there is an association between dietary
cholesterol from foods like eggs and disease risk, but doesn't prove it is
cause and effect," said a spokesman for the British Heart Foundation.
"What's more,
dietary cholesterol wouldn't be the only factor increasing people's risk of
heart and circulatory disease. Other factors such as lifestyle or genetics may
have also played a part."
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