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New data suggest eggs increase risk of heart attacks and strokes

16 Марта 2019

An individual who ate three to four eggs per week appeared to have an 8 percent higher risk of all-cause mortality, and a 6 percent higher risk of cardiovascular disease.

A new, large study may serve up some confusing advice for egg lovers. The chances of dying early were also elevated. They can still be part of a healthy diet, but in smaller quantities than many Americans have gotten used to, the researchers say.

However, she told Newsweek, "Factoring dietary cholesterol together with egg consumption was somewhat "stacking the deck" statistically speaking", but added that the study was still "very well-designed".

The results from this latest study are a stark contrast from research released previous year which found eating an egg a day could do wonders for your health.

The new results were published online Friday in the Journal of the American Medical Association. The sunny-side down news comes from Northwestern University researchers, who analyzed 30,000 US adults over three decades.

After analyzing 30,000 Americans from six separate studies, researchers concluded that eating an extra half-egg a day increased the risk of cardiovascular disease (six per cent) and premature death (eight per cent) over the study period.

However, though flawed, Cho says these studies are important for a better understanding of nutrition research. They took into account high blood pressure, smoking, obesity and other traits that could contribute to heart problems.

"No one food is just cholesterol".

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The apparent back-and-forth on egg recommendations has meant that "this had become a confusing topic to discuss with patients", said Dr. Seth Martin, a cardiologist and associate professor of medicine at Johns Hopkins University School of Medicine.

"We know that dietary recall can be bad", said Lee.

Whether eating eggs or cholesterol, which is also found in products such as red meat, processed meat and high-fat dairy products, is linked to cardiovascular disease and death has always been a subject of debate, the researchers said.

Senior author Norrina Allen, a preventive medicine specialist, noted that the study lacks information on whether participants ate eggs hard-boiled, poached, fried, or scrambled in butter, which she said could affect health risks. "Eat them in moderation". "People who consume less cholesterol have a lower risk of heart disease".

"This suggests limiting foods rich in dietary cholesterol, such as eggs, may be important to consider when choosing a healthy eating pattern", he said. On average, the study participants consumed 241 milligrams of cholesterol per day.

"The fact that studies outside the USA appear to show favorable relationships with egg intake and cardiovascular risk may speak to the importance of what other foods are consumed with eggs as part of the overall diet pattern, as recent research has demonstrated the importance of separating eggs from other foods to understand their independent impact on health outcomes", Rubin said in a statement.

Dr. Terrence Sacchi, chief of cardiology at New York-Presbyterian Brooklyn Methodist Hospital in New York City and was not involved in the research, said this study is a "wake-up call not to overdo high-cholesterol foods".

The new data suggest that eating eggs increases the risk of heart attack or stroke, although the study does not establish a causal link.

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New data suggest eggs increase risk of heart attacks and strokes