A meta-analysis conducted on 177,000 people from more than 50 different countries shows that eating eggs does not cause cholesterol or cardiovascular disease.
Is it bad for your health to eat eggs? The question has been the subject of many studies, but none so far has agreed on the answer. While some praised their nutritional benefits, others accused them of causing cholesterol and heart failure.
177,000 people studied, 50 countries involved
A recent meta-analysis conducted on 177,000 people from more than 50 different countries and published in The American Journal of Clinical Nutrition seems to have settled: there would be no correlation between egg consumption (the study was conducted on an average consumption based between one and 7 eggs per week, editor’s note), cholesterol levels and cardiovascular disease.
“Our goal was to assess the association of egg consumption with blood lipids, cardiovascular disease, and mortality through large global studies involving populations from low-, middle-, and high-income countries,” explain in the preamble. Researchers.
First, they studied the egg consumption of 146,011 people from 21 countries, then the case of 31,544 patients with vascular disease in two other multinational prospective studies, including 12,701 deaths and 13,658 cardiovascular events. . Result: these three studies showed no significant association between egg consumption and blood lipids, mortality or major cardiovascular events, and this, in any of the different ethnic groups from the 6 continents studied.
A healthy food, full of cholesterol
According to the egg interprofession (CNPO), 8 out of 10 French people eat eggs at least once a week. And for good reason: eggs contain the most important amino acids for health and provide many vitamins including A, D, K and E, as well as B2, B5, B8 and B12. They also have the highest cholesterol of any food, hence research into the consequences of eating it.
When CNPO 2019 annual conference, a nutritionist claimed that yolk and white are good for your health. “Egg yolk phospholipids have emulsifying properties that are very useful in the brain because they are part of the composition of cell membranes, including neurons. The yolk also contains omega 9, omega 6 and sometimes even omega 3, when the hen’s diet is enriched.”
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