Chinese nutritionists have come to unexpected conclusions about the potential harm of eggs as a source of “bad cholesterol” (low-density lipoprotein cholesterol) for the human body. According to their findings, as such, there is no harm, which contradicts the conventional wisdom about the risk of using this product for people of age and suffering from diseases of the cardiovascular system.
According to many nutritionists, eggs are generally very useful, as they are low in calories and are a source of easily digestible protein and beneficial trace elements. At the same time, this product has long been infamous for the “cholesterol bomb”, which makes many health-conscious people refuse to eat eggs. But new research seems to have the potential to rehabilitate this important ingredient in New Year’s salads and a much-loved breakfast option.
Doctors from the Nutrition Department of the Wuhan Medical College Hospital said that only 30% of the cholesterol in the body comes from food, and most – 70% – is synthesized on its own, writes the Vladivostok Daily News website. The researchers also emphasized that heredity, metabolic status, and many other factors affect cholesterol levels, and food is just one of them.
In this regard, doctors concluded that moderate regular consumption of eggs is not harmful to health. According to their findings, up to four eggs per week can be consumed even by patients with high cholesterol. At the same time, they recommend limiting the consumption of squid, fatty meats and offal.
In general, dietary recommendations to maintain normal cholesterol levels are as follows: the diet must necessarily contain cereals, fruits and vegetables, a moderate amount of lean meat, fish and poultry. At the same time, it is important to give up bad habits like smoking and drinking alcohol and exercise regularly.
See also: “The juice of a simple Asian fruit turns out to be a” bad cholesterol killer “
.