A major new study of Northwestern Medicine on nearly 30,000 people reports it Adults who ate more eggs and dietary cholesterol had a significantly higher risk of cardiovascular disease and death for some reason. The study's authors noted that people need to consume lower amounts of cholesterol to have a lower risk of heart disease.
"The message to take home is really about cholesterol that is high in eggs and especially in buds," says study author Norrina Allen, a lecturer in preventive medicine at the Feinberg School of Medicine at Northwestern University. "As part of a healthy diet, people should consume lower amounts of cholesterol, and people who use less cholesterol have a lower risk of heart disease."
Egg yolks are one of the richest sources of dietary cholesterol among all commonly eaten foods. A large egg has 186 milligrams of dietary cholesterol in the egg yolk.
Other animal products, such as red meat, processed meat and high fat dairy products (butter or whipped cream) are also high in cholesterol, says driver writer Wenze Zhong, a post-doctoral in Northwestern preventive medicine.
The big debate
Eating cholesterol or eggs in the diet has been debated for decades. Eating less than 300 mg dietary cholesterol per day Day was the reference recommendation by 2015. However, the latest dietary guidelines omitted a daily limit on dietary cholesterol. The guidelines also include the weekly consumption of eggs as part of a healthy diet.
An adult in the United States receives an average of 300 milligrams per day. Day cholesterol and eat approx. three or four eggs a week.
According to the authors, the results of the study indicate that the current recommendations of the US dietary supplements for cholesterol and dietary eggs may need review.
The evidence for the eggs has been mixed. Earlier studies showed that dietary eggs did not increase the risk of cardiovascular disease, but these studies generally had a less diverse sample, a shorter follow-up time and a limited ability to adapt to other parts of the diet, Allen said.
"Our study showed that if two people had exactly the same diet and the only difference in diet was eggs, then you could 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."
The exercise, the general quality of the diet and the amount and type of fat in the diet did not change the relationship between dietary cholesterol and cardiovascular disease and the risk of death.
The new study analyzed the total data on 29,615 adults of different breeds and ethnic groups in the United States from six prospective cohort studies up to 31 years of follow-up.
He found it:
Eat 300 mg. Daily dietary cholesterol was associated with a 17 percent higher risk of cardiovascular event and an 18 percent higher risk of death from all causes. Cholesterol was the driving factor independent of the consumption of saturated fats and other fats.
Eating three to four eggs per week was associated with a 6% higher risk of cardiovascular disease and an 8% higher risk of death.
Should I stop eating eggs?
According to the study, people should maintain a low intake of cholesterol in their diet by reducing cholesterol-rich foods such as eggs and red meat in their diets.
But Zhong said that eggs and red meat are not a good source of important nutrients, such as essential amino acids, iron and choline. Instead, opt for egg whites instead of whole eggs or eat whole eggs sparingly.
How the study was done
Dietary data was collected through food frequency questionnaires or by taking a diet diet. Each participant was asked for a long list of what they had eaten during the previous year or a month. The data was collected during a single visit. The study had up to 31 years of follow-up (median: 17.5 years), where 5,400 cardiovascular events and 6,122 deaths were diagnosed from all causes.
An important limitation of the study is that the participants' long-term eating patterns were not assessed. @mundiario