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New Studies and the Effect of Eggs on Cardio-vascular disease
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Conflicting studies in recent years report that egg consumption both may, and may not be, a risk factor for the development of heart disease. Liegang Liu, from Huazhong University (China), and colleagues Shari get completed a meta-analysis of eight studies that included 263,938 study subjects for coronary heart disease and 210,404 participants for stroke. All studies followed subjects for up to 22 years, during which 5,847 cases of coronary heart disease and 7,579 cases of stroke occurred. The team found that one egg per day (containing 210 mg of cholesterol) did not associate with an increased risk of heart disease or stroke. The lead investigator also comments that eggs are a low-calorie source of nutrients including minerals, proteins, and unsaturated fatty acids, which could lower the risk of heart cardiovascular disease.

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