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A Healthy Breakfast Food That Lowers Heart Disease Risk – Doctors

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Even though diet is an important factor in heart disease since it can raise or lower your risk, Dr. Sara Kayat shared the “up and down” foods that might not seem like the best choice.

Dr. Sara said on ITV’s This Morning, “Eggs have been one of those things that have kind of gone up and down.”

There is a lot of conflicting advice when it comes to the tiny breakfast food, which is considered to be rather a problematic food. However, according to a new study, they may reduce your risk of cardiovascular disease.

The TV doctor kept talking: “One minute, we’re being told that they are horrendous.

“Now, we know that actually yes they are full of cholesterol but good cholesterol – the kind that clears the bad cholesterol.

“A study done in Peking University showed that it increases the amount of healthy building blocks for healthy cholesterol and boosts metabolism and improves your healthy proteins.

“Therefore, these things put together can reduce your risk of cardiovascular disease.”

The findings of the study, which were published in the journal eLife, suggested that eating up to one egg per day could help reduce your risk.

This study adds to prior research that revealed that eating eggs reduced the risk of heart disease “substantially.”

To better understand the link, the scientists conducted a population-based study that looked into egg intake in greater depth.

The study included 4,778 people from the China Kadoorie Biobank, with 3,401 of them suffering from cardiovascular disease.

The researchers used a technique called targeted nuclear magnetic resonance to evaluate 225 metabolites and discovered that people who ate eggs in moderation had higher levels of apolipoprotein A1.

This is a component of high-density lipoprotein (HDL), also referred to as “good lipoprotein.”

These molecules can aid in the cleaning of cholesterol from your circulation, so protecting your heart.

When compared to those who ate eggs more frequently, the researchers found that those who ate fewer eggs had lower levels of helpful metabolites and higher levels of toxic ones in their blood.

“Together, our results provide a potential explanation for how eating a moderate amount of eggs can help protect against heart disease,” stated author Canqing Yu.

“More studies are needed to verify the causal roles that lipid metabolites play in the association between egg consumption and the risk of cardiovascular disease.”

Dr. Sara explained that the most effective part of an egg is “actually both” the white and the yolk.

“The two together can work symbiotically to be healthy for you,” she continued.

“You have healthy protein aspect of it and healthy fats within the yolk.”

However, the doctor warned against a certain method of breakfast preparation.

“I suspect if you’re having it heavily fried then it might contribute to some of the negative effects of it,” she explained.

Apart from that, Dr Sara believes that moderation is vital and that there is no need to go crazy.

Image Credit: Getty

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