Can Egg Consumption Increase The Amount Of Heart-healthy Blood Metabolites?
How eating eggs can boost heart health - and - Association of egg consumption, metabolic markers, and risk of cardiovascular diseases - A study shows that eating eggs can boost the number of heart-healthy metabolites in the blood, which may partially explain the protective effect of moderate egg consumption on cardiovascular disease.
This paper would seem to go against the best available science, as presented by Nutritionfacts on Eggs
Yes, consuming eggs can increase the amount of heart-healthy blood metabolites. Eggs are a high-quality source of choline, essential for maintaining good blood cholesterol levels and reducing the risk of stroke and coronary artery disease. Choline is also essential for building muscle tissues and promoting brain health.
In addition to choline, an egg is a good source of Vitamin A, which helps to protect against sun damage and guard your eyesight.
@priyankajain ... for everyone with plentiful affordable food choices, the healthiest diet will exclude all eggs and egg products.
Compared with men who rarely eat eggs, men eating even less than one egg a day appear to have twice the risk of prostate cancer progression. And, men who consume two and a half or more eggs per week—basically an egg every three days—may have an 81 percent increased risk of dying from prostate cancer.
How could eating less than an egg a day have such potential impact on cancer risk?
The answer may be choline, a compound found concentrated in eggs. The choline in eggs, like the carnitine in red meat, is converted into a toxin called trimethylamine by bacteria existing in meat-eaters’ guts. Trimethylamine, once oxidized in the liver, appears to increase the risk of heart attack, stroke, and premature death.
Clearing Up Choline Confusion - A new article is stirring up confusion about the nutrient choline. Don’t be confused: For the most healthful sources of choline, plant-based diets are the clear choice.
Instead of animal products, choose fruits, vegetables, grains, and beans, which are plentiful in choline. The National Institutes of Health states that certain vegetables and beans are a “rich source” of choline, with grains, nuts, and seeds being reliable sources in general. In fact, soybeans have more choline than beef and chicken, and potatoes and most beans have more than dairy products or even tuna.
Of course, there are many other reasons to choose plant-based sources of choline over animal products. About 60 percent of the calories in eggs are from fat—much of which is saturated fat. Dairy products and beef are also loaded with saturated fat, which increases the risk of heart disease, as well as Alzheimer’s disease and dementia.