Eggs May Help The Heart

by on September 27, 2011

Eggs for heart health

Eggs for Heart Health (Getty Images)

Eggs may actually be good for the heart – rather than bad for it because of the cholesterol they contain. Research at the University of Alberta has shown that, among other useful benefits, egg yolks contain the amino acids tryptophan and tyrosine, both of which are powerful antioxidants. In fact, an egg contains roughly the same amount of antioxidants as an apple does.

Additionally, eggs contain other antioxidants including carotenoids, the yellow pigment in egg yolk. The leading researcher, Jianping Yu, is convinced that eggs have additional antioxidant properties, as yet undiscovered. His future research will be examining this.

OK – it is true that eggs contain cholesterol, and cholesterol was supposed to be a “no-no” for heart and artery disease. But I am not convinced of the connection between high blood cholesterol and heart and artery disease, or for that matter the connection between high cholesterol in the food eaten, and high cholesterol in the blood.

There are conflicting views. (Which I intend to study further. When I have time – soon.)

For now, I refer you to:

  1. Editor Bryan Hubbard’s piece in the UK publication What Doctors Don’t Tell You “A High Fat Lie”, (WDDTY, July 2011, vol 11/4),
  2. Tony Edwards piece in the same magazine, “In Praise Of Fatty Foods”, Feb 2007, vol 17/11),
  3. The Great Cholesterol Con, Kendrick, 2008, Blake Publishing).

And let me know what you think!

I will be studying this, and any other data I can find on the topic, later this year. One thing is certain: the relationship between saturated fat, cholesterol, and cardio-vascular disease is far from clear: and the pool is well muddied by “the usual suspects” – the food industry and the drugs industry.

In the meantime, I will continue to eat eggs for breakfast quite often.

Jiaping Wu, Schieber, et al, university of Alberta, Food Chemistry 2011, 129, 155.

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