Health risks associated with egg consumption

There are several reasons why exclude eggs from the diet. Research shows that eating eggs can cause heart disease, diabetes and even cancer

Eggs do not contain dietary fiber, in addition to more than 60 percent of their calories come from fat – increasing proportion of these are harmful saturated maščobe.3 average large egg contains 186 milligrams of unhealthy cholesterol. To better understand this amount to comparison say that people with high cholesterol, diabetes or heart disease are advised to limit their intake of cholesterol to less than 200 miligramov.2, 4 However, any amount of cholesterol that enter the body with food, unnecessary, because our body only produces more than enough cholesterol for its needs.

Other risks associated with eggs is contaminated. Porous and fragile eggshell and egg farms are crowded reason that eggs are the perfect host to salmonella culprit is often poisoning.

heart disease

Diabetes

Researchers found that people who eat the most eggs, 19 percent increased risk of developing cardiovascular disease; people who already have diabetes, but the risk of developing heart disease by eating eggs increase in the high 83 odstotkov.2 study from 2013 suggests that the increased risk of heart attack or stroke responsibility byproduct of choline, i a compound which is in high concentration is present in Egg

Review of 14 studies, published in the journal Atherosclerosis showed that people who ate the most eggs, 68 percent increased risk of diabetes disease

The study, called the Physicians’ Health Study I, in which more than 21,000 people, researchers found that people who ate seven or more eggs a week, almost 25 percent higher risk of death compared with people who they ate eggs at least while they are cooperating with diabetes twice increased risk of death compared with those who consumed the smallest number egg’s

Two studies published in the American Journal of Epidemiology, showed that eating eggs increases the risk for diabetes nosečniško. Women who ate the most eggs also had 77 percent (in the first study) or. 165 per cent (in another study) increased risk of diabetes compared with women who ate them.

The link between eating eggs and diabetes may be due to the content of cholesterol in eggs respectively. due to the fact that a diet high in fat, linked with elevated blood sugar levels, because fatty food can increase insulin rezistence

cancer

The study, published in the journal International Journal of Cancer, notes that people who eat only 1.5 eggs per week, about five times higher risk of colon cancer compared with those who eat eggs less than 11 per leto.10 World Health organization (WHO), the analysis of data from 34 countries found evidence that eating eggs associated with death due to colon and rectal raka.11 study, published in the journal International Urology and Nephrology, shows that even moderate consumption of eggs triples the risk of developing cancer.

The Harvard study in 2011 found that eating eggs associated with the development of prostate cancer. The ingestion of 2.5 eggs per week for men increased their risk of developing a fatal form of prostate cancer by 81 percent compared with men who ate less than half of the eggs in teden.13 reason for this could be a high concentration of cholesterol and choline in eggs. Although choline is important for cell signaliranje, but would also be able to promote the spread of prostate cancer cells by body

What about the egg whites?

Due to the fact that people in the western world eat a lot more protein than necessary, consuming highly concentrated sources of protein such as egg whites, increase the risk of kidney disease, renal kamne14 and certain types of cancer

substitutes

Eggs are the recipes included, as they bind, or rise for added moisture. But there is more simple alternatives such as ground flax seed or apple juice that you enjoy your favorite dishes without risking the possible development of disease. Instead of eggs you can also use tofu or pulses, for example. to prepare scrambled tofu or chickpea ‘free-egg’ salads.

With the exclusion of eggs from the diet make a positive change, because in this way reduce the intake of cholesterol, saturated fats and animal proteins, as well as increasing the intake of protective fiber, antioxidants and phytochemicals.

Options for replacing eggs when cooking or baking:

1 egg =

1/4 cup tofu, mixed with liquid ingredients recipe

1/2 crushed bananas

1/4 cup apple juice

1/2 cup soy yogurt

1/4 cup wrinkled potatoes or sweet potatoes

1 tablespoon ground flaxseed + 3 tablespoons of water

2 tablespoons potato or corn starch

2-3 tablespoons tomato paste

1/4 cup cooked oatmeal

2-3 tbsp breadcrumbs

2-3 tablespoons flour

2 thoughts on “Health risks associated with egg consumption

  1. Thank you! It is so important to spread the knowledge on this topic… eggs are not as healthy as people think they are.

    1. Thank you. I know. I have made many research on this. Industry make commercial that egg is healthy. Truth is that is poison for body

Leave a Reply