High cholesterol is often linked to heart problems. It is said to be the main factor that leads to heart attack or heart stroke as excessive cholesterol lines up the walls of the arteries and blocks them. This obstructs the free flow of blood and eventually pumping of the heart. Most doctors and nutritionists advise against eating foods that can give rise to the cholesterol levels in the body. Egg is one such food that is said to have high dietary cholesterol, stashed in its yolk. Heart patients are asked to avoid eggs altogether or have only the white part. But, the various benefits that eggs provide cannot be overseen. It is chock-full of so many other vital nutrients that are excellent to maintain a sound and healthy body. So, should eggs be avoided completely to steer clear of heart ailments? A study answers this in negative. A research carried on by the University of Eastern Finland says that consuming one egg a day or taking in a moderate amount of dietary cholesterol does not give increase the risk of a heart stroke. In fact, people who are genetically predisposed to a greater effect of dietary cholesterol on serum cholesterol levels can safely consume eggs or other foods with middling cholesterol content. Also, no relationship was established in carriers of the APOE4 phenotype that hampers cholesterol metabolism.It debunks the results of previous studies that showed a link between consumption of eggs, which have high cholesterol quotient, and increased risk of stroke. At the University of Eastern Finland, dietary habits of 1950 men between the ages of 42 and 60, with no heart issues, were studied at the beginning the Kuopio Ischaemic Heart Disease Risk Factor Study, KIHD, in 1984-1989. Over a period of 21 years, 217 men suffered from a heart stroke but any link with eggs consumption or dietary cholesterol could not be ascertained. An egg contains close to 200 mg of cholesterol. The study participants consumed around 520 gm of dietary cholesterol every day, major portion of which came from eggs.
It is safe to say that people with cardiovascular problems can still eat eggs in a restrictive amount. Both the white and yolk of an egg are rich in nutrients – proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids. Eggs are also an important and versatile ingredient for cooking, as their particular chemical make up is literally the glue of many important baking reactions.Since the domestication of the chicken, people have been enjoying and nourishing themselves with eggs. As a long time symbol of fertility and rebirth, the egg has taken its place in religious as well as culinary history. In Christianity, the symbol of the decorated egg has become synonymous with Easter. There are lots of different types of egg available, the most commonly raised are chicken eggs while more gourmet choices include duck, goose and quail eggs.Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat than the whites.
