Eggs are a rich source of dietary cholesterol, but they also contain a variety of essential nutrients. There is conflicting evidence as to whether egg consumption is beneficial or harmful to heart health. A 2018 study published in the journal Heart, which included approximately half a million adults in China, found that those who ate eggs daily (about one egg per day) had a substantially lower risk of heart disease and stroke than those who ate eggs less frequently*. Now, to better understand this relationship, the authors of this work have carried out a population-based study exploring how egg consumption affects markers of cardiovascular health in the blood.
eLife. “How eating eggs can boost heart health.” ScienceDaily. http://www.sciencedaily.com/releases/2022/05/220524124839.htm (accessed May 25, 2022).
Results – Egg consumption was associated with 24 out of 225 markers, including positive associations for apolipoprotein A1, acetate, mean HDL diameter, and lipid profiles of very large and large HDL, and inverse associations for total cholesterol and cholesterol esters in small VLDL. Among these 24 markers, 14 were associated with CVD risk. In general, the associations of egg consumption with metabolic markers and of these markers with CVD risk showed opposite patterns.
Conclusions – In the Chinese population, egg consumption is associated with several metabolic markers, which may partially explain the protective effect of moderate egg consumption on CVD.
Pan et al. investigated associations of self-reported egg consumption with plasma metabolic markers and these plasma metabolic markers with the risk of cardiovascular diseases. In general, there was some impact on metabolic markers which could protect against CVD. The paper will interest scientists in the field of nutritional epidemiology.
Association of egg consumption, metabolic markers, and risk of cardiovascular diseases: A nested case-control study — https://elifesciences.org/articles/72909
To review the study shortcomings hop over to the full study and read the editorial decision letter.
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I reread the egg salad recipe. It is definitely a keeper!
Thanks. I also reread the recipe to make sure I still make egg salad the same way. Yup, no changes. It’s the tiny hit of cheddar cheese that makes this recipe a keeper.. The outside temperatures have come down. I can write and blog again.
What does the temperature have to do with your blogging? And do you have a good recipe for tuna salad I can’t remember whether we talked about that.
The temperature has little to do with actual writing other than when it gets that hot you don’t feel like doing anything at all. I’ve been writing blog posts but not posting them. I like to revisit and revise before hitting the publish button. Yes, you did mention your appreciation for the tuna salad recipe. It’s one of those family hand down recipes from my wife’s side of the family.
Thank you! I’m going to have to bookmark that, actually both of them.