Rich in protein and low in calories, what is this food that would reduce the risk of cardiovascular disorders?
And egg per day
According to a recent study conducted by Peking University (China) and published in the scientific journal Elife, moderate consumption ofeggs reduces the risk of heart disease. The researchers conducted numerous dietary investigations to reach this conclusion. They also carried out blood tests on 4,778 volunteers, of whom nearly 3,401 suffered from a cardiovascular disorder and 1,377 had no cardiac history.
Participants who consumed at least one egg per day had a higher level of protein in their blood. This protein is called apolipoprotein A1. Its role is to trap excess cholesterol in the blood. In addition to apolipoprotein A1, participants also had larger HDL molecules in their blood, helping to remove cholesterol from blood vessels and thereby reducing the risk of heart attack or stroke.
“Our results provide a potential explanation for how moderate egg consumption may help protect once morest heart disease (…)“said author Canqing Yu, an associate professor in the department of epidemiology and biostatistics at Peking University in a statement.
> To read also: Cardiovascular diseases mainly affect women in precarious situations
Many benefits
The researchers of the study say that the eggs contain a lot of dietary cholesterol and a wide variety of essential nutrients, such as B vitamins, high-quality proteins and fat-soluble vitamins.
Another study published in the British Medical Journal in 2020 also concluded a link between the daily, but moderate consumption of a eggwith the reduction of the risks of cardiovascular illnesses or of heart attack.
> To read also: The difference between a brown egg and a white egg
