According to new research, eating eggs may increase the quantity of heart-healthy metabolites in the blood, which may help explain why moderate egg consumption is protective against cardiovascular disease Researchers recently published findings in the journal eLife that demonstrate how eating egg
Individuals who ate a moderate amount of eggs possessed more large HDL molecules in their blood, which assist in the removal of cholesterol from blood vessels and hence guard against blockages that may cause to heart attacks and strokes.
Despite the fact that eggs are a rich source of dietary cholesterol, they also provide a variety of important nutrients. There is contradictory evidence about whether eating eggs is good or bad for your heart. According to a 2018 study in the journal, those who ate eggs regularly had a much reduced risk of heart disease and stroke than people who ate eggs less often. This study involved roughly 500,000 individuals in China.
The researchers further identified 14 metabolites that are linked to heart disease. They found that participants who ate fewer eggs had lower levels of beneficial metabolites and higher levels of harmful ones in their blood, compared to those who ate eggs more regularly.
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