The egg diet is based on the myth that eating less egg is healthier than eating more. This concept is supported by a lack of proper proof about a potential connection between egg consumption and lower risk of cardiovascular and neurological diseases.
The egg diet and cancer
Cancer has been linked to a lower intake of eggs. However, in a recent meta-analysis of studies on the health effects of dietary cholesterol consumption, there didn’t seem to be a significant link between egg consumption and the risk of cancer as there was for total cholesterol.
Eggs have been studied negatively for an association with a higher incidence of colorectal and prostate cancer. However, these results have not been confirmed in large population studies. In fact, one study has concluded that egg consumption may have a protective effect against the development of prostate and colorectal cancers.
Eggs have also been reported to have beneficial effects on obesity and diabetes mellitus (type 2 diabetes), and, in the case of obesity, egg consumption may have benefits even if the egg is not the primary source of calories. However, more research is needed before any conclusions can be drawn.
Eggs and heart disease
The dietary cholesterol in egg yolks is considered to have a low bioavailable content, which means it must be absorbed and utilized after a person eats the food. Studies have suggested that the cholesterol in eggs contains more of the harmful HDL cholesterol than in saturated fat, which suggests the risk is less.
The cholesterol in egg yolks is considered to have lower bioavailability than that in saturated fat, while the consumption of cholesterol-rich foods such as eggs appears to provide a nutritional boost in the same percentage of calories as a Mediterranean diet containing whole grains, fruits, vegetables, and lean meat, fish, and poultry. Other nutrients, such as protein, calcium, vitamin D, iron, and vitamins B2 and B6 are not included in this nutrient ratio.
In addition, there is no evidence to support the consumption of egg yolks for their effect on blood pressure.
Eggs provide more antioxidants when consumed in the diet compared to saturated fat, and they may be beneficial for cardiovascular and neurological health, especially those for which saturated fat does not seem to be harmful.
References: The American Heart Association and the National Heart, Lung and Blood Institute
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