The FDA has listed eggs as a "healthy food," while a study in China has also "exonerated" this food that is believed to raise cholesterol.
The US Food and Drug Administration (FDA) has just rewritten its "health food" regulations for the first time in 30 years with some notable changes. Among them, eggs - which have been blamed for raising cholesterol - are added to the list along with salmon, while white bread is excluded.
Almost simultaneously, a research team from the Jiangsu Poultry Science Institute in China has come up with surprising numbers regarding the amount of eggs we should eat per week.
Eggs do not affect cholesterol levels in healthy people as much as commonly thought - Illustration AI: Anh Thu
In the journal Poultry Science, the Chinese research team said they reviewed nutritional literature from 2002-2022 and found that most nutrients derived from eggs do not increase the risk of obesity and cholesterol as many people think.
"Surprisingly, most studies have shown that these nutrients reduce the likelihood of obesity through modulating lipid (fat) metabolism," the study quoted News-Medical as saying.
The review also notes that individual responses to dietary cholesterol vary.
That's why some people classified as "high responders" may experience significant changes in cholesterol levels when eating eggs too often, but most others do not.
This highlights the importance of personalised dietary advice, rather than 'blaming' a food simply because it affects a small group.
Notably, the choice of cooking method was found to significantly alter the nutritional composition of eggs, thus significantly influencing their physiological outcomes for human health.
Specifically, soft-boiled eggs are identified as the optimal method, retaining the most beneficial nutrients compared to hard-boiled or fried eggs.
Previously, some studies have shown that using oil to fry or sunny-side up eggs is the main cause of bad cholesterol levels, leading to fatty blood.
"When consuming 7-8 eggs per week, people with a normal body mass index (BMI) (below 25) are not at risk of being overweight or obese and are maximizing their nutrient intake," the authors stated.
If we are completely healthy, consuming less than 10 eggs per week is still acceptable.
Eggs are one of the richest sources of dietary cholesterol. Egg yolks contain about 2.7g of cholesterol per 100g.
The high cholesterol content of eggs has contributed to a decline in egg consumption over the past 30–40 years, although many studies have reported no correlation between egg consumption and high plasma cholesterol levels.
In November, a research team from the University of California at San Diego (UCSD - USA) also pointed out that people who eat a few eggs a week sometimes have lower cholesterol levels than those who do not or hardly eat them.
The UCSD team explains that cholesterol in eggs, in addition to protein and amino acids, also plays a role in protecting nerve structures.
What's more, the cholesterol in eggs actually contains both the bad LDL and the good HDL, one of which promotes hyperlipidemia, the other of which prevents it. Eggs are also rich in omega-3s, which can limit the increase in triglycerides - another component of blood lipids.
Source: https://giadinh.suckhoedoisong.vn/giai-oan-cho-trung-so-trung-nen-an-doi-voi-nguoi-so-cholesterol-172241222153359445.htm
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