Think about your favourite food.
Are you picturing it in your mind?
Cool. I can guarantee that a study is going to emerge in the next couple of years that talks about how your favourite food is going to kill you – if it doesn’t exist already.
The latest food to go under the scientific hammer are eggs, as two conflicting studies claim that they’re really good, or really bad for you, depending on which one you believe.
Let’s head on over the Huffington Post for a breakdown of both and the bottom line.
The first study, published in the European Heart Journal, suggests eating eggs can increase the risk of some types of stroke. The researchers found that for every extra 20g of eggs consumed a day, there was a 25% higher risk of haemorrhagic stroke – a type that accounts for 15% of all strokes, caused by bleeding in the brain that damages nearby cells.
The second study, however, suggests the opposite. The research, published in the American Journal of Clinical Nutrition, found “no significant associations” between eating up to seven eggs per week and instances of heart disease or stroke. The authors also pointed out that eggs offer “a rich source of essential nutrients”.
Well, that’s awkward. This leaves you with two options – choose the one that works best for you and run with it, or bring in a third person to clear things up.
Dr Frankie Phillips, a dietician and spokesperson for the British Dietetic Association (BDA), says as with all research, there are conflicting reports. But, she tells HuffPost UK: “All major heart and health advisory bodies in the UK agree that the cholesterol in eggs has no significant effect on heart disease risk.”
Victoria Taylor, a senior dietitian at the British Heart Foundation, says “messaging around eggs can often be scrambled”… and then we moved on because that’s a terrible pun.
Our understanding of how cholesterol in food is metabolised in the body “has come a long way”, adds Dr Phillips. “We know that there are other dietary factors involved in raising blood cholesterol levels and risk of cardiovascular disease.”
Right, what’s the bottom line?
“Eggs are the perfect balance of amino acids to make up the proteins the body needs,” explains Phillips. “They also provide a host of nutrients including iron, iodine, selenium, zinc, B vitamins, vitamin A and vitamin D. They are actually quite low in saturated fat, so wouldn’t be expected to have a significant negative impact on blood cholesterol.”
Your cooking method is important, as the oil or butter you use could impact the eggs’ nutritional value.
Apart from that, an egg a day is fine, while 12 eggs a day is probably not a great idea.
Everything in moderation.
[source:huffingtonpost]
