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Increased egg consumption increases the risk of early death – Society

A large, new study by Northwestern medicine on nearly 30,000 people reported on this Adults who ate more eggs and cholesterol in the diet had a significantly higher risk of cardiovascular disease and death for any reason. Study authors note that people need to consume lower cholesterol levels in order to have a lower risk of heart disease.

"The message to take home is really cholesterol, which is high in the eggs and especially in the buds," says co-author Norrina Allen, associate professor of preventive medicine at Feinberg Medical School at Northwestern University. "As part of a healthy diet, people need to consume less cholesterol, and people who consume less cholesterol have a lower risk of heart disease."

Yummy are one of the richest sources of cholesterol in the diet among all commonly consumed foods. A lot of eggs have 186 milligrams of cholesterol in the yolk.

Other products of animal origin, such as red meat, processed meat and high fat milk products (butter or cream) also have high levels of cholesterol, said lead author Venze Zhong, a postdoctoral collaborator in preventive medicine in Northwestern.

Great debate

Consuming cholesterol or eggs in the diet has been discussed for decades. Eating less than 300 milligrams of cholesterol per day was a reference recommendation before 2015. However, the latest nutritional guidelines left the daily limit of cholesterol in the diet. The guidelines also include weekly egg consumption as part of a healthy diet.

Adults in the United States receive an average of 300 milligrams of cholesterol per day and eat about three or four eggs per week.

The findings of this study mean that current recommendations for nutrition in the United States for cholesterol and eggs in the diet may need a reassessment, the authors argue.

Evidence for eggs is mixed. Previous studies have shown that egg consumption did not increase the risk of cardiovascular disease, but these studies generally had a less diverse pattern, shorter follow-up time, and limited ability to adapt to other foods, said Allen.

"Our study has shown that if two people have the same diet and the only difference in nutrition is eggs, then you can directly measure the effect of egg consumption on heart disease," Allen said. "We found that cholesterol, regardless of the source, was associated with an increased risk of heart disease."

Exercise, general nutritional quality, and the amount and type of fat in the diet did not alter the link between blood cholesterol and cardiovascular disease and the risk of death.

The new study analyzed the collected data of 29,615 adults of different races and ethnic groups in the United States from six prospective cohort studies to 31 years of follow-up.

He discovered that:

  • Eat 300 mg. Cholesterol in diet daily was associated with a 17% higher risk of accidental cardiovascular disease and an 18% higher risk of death than all causes. Cholesterol was a factor that was independent of the consumption of saturated fats and other dietary fats.

  • Eating three to four eggs per week was associated with a 6% higher risk of cardiovascular disease and an 8% higher risk of any cause of death.

To stop eating eggs?

According to the study, people should maintain low intake of cholesterol in food by lowering cholesterol-rich foods, such as eggs and red meat in the diet.

However, Jong said that eggs and red meat are not a good source of important nutrients, such as essential amino acids, iron and choline. Instead, choose whites instead of whole eggs or eat whole eggs.

How the study was done

Nutrition information was collected through a questionnaire on the frequency of eating or taking a diet history. Each participant has a long list of what they were eating during the previous year or month. The data was collected during one visit. The study had 31 years of follow-up (median: 17.5 years), during which 5,400 cardiovascular events and 6,132 deaths from all causes were diagnosed.

An important limitation of the study is that long-term eating patterns of participants are not evaluated. @ vorld

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