Author of the article ZANE TIMPARE, certified Nutrition Specialist and Nutrition Journalist: “FOOD AS MEDICINE”
Eggs are safe to eat – as concluded in a recent study of 177 000 participants
The latest issue (April 2020) of the reputable American Journal of Clinical Nutrition includes a published review of three large-scale international studies on the effects of eating eggs on cholesterol levels, the development of cardiovascular diseases and the overall mortality rate. 177 000 people participated in these studies from 50 countries around the world. Impressive number and volume.¹
We are, of course, interested in the main conclusions. And they are really good regarding eating eggs! There were no valid associations between eating eggs, changes in the blood cholesterol and triglyceride levels, mortality rate or significant cardiovascular disease cases. In addition, in a separate section, it has been concluded that there are no differences between the three risk points mentioned above – whether seven eggs are eaten per week or none at all.
The study included countries from all continents. The summary emphasises once again that eggs are a very valuable product.
Literature sources used in the article:
¹ 1, 1,2, 1, et al. Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries. American Journal of Clinical Nutrition. 2020;111(4):795-803. doi:10.1093/ajcn/nqz348.
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