Eggs do not cause an increased risk of stroke or heart attack
For a long time, the breakfast egg was suspected to have a negative impact on cholesterol levels and thus on the risk of stroke and heart attack. However, a current meta-analysis relieves the breakfast egg, according to the report by the specialist magazine "BMJ". A Chinese-American team of researchers investigated possible connections between egg consumption and the occurrence of cardiovascular diseases (heart attack, coronary heart disease). The scientists found that the daily consumption of eggs has little impact on the risk of stroke and heart attack.
Previous studies have shown that high levels of harmful LDL cholesterol in the blood lead to an increased risk of cardiovascular events. Since eggs were suspected of significantly increasing the LDL level, they were also assumed to have a negative effect on health. The daily breakfast egg would lead to an increased risk of heart attack and stroke, according to the thesis. However, researchers at the Harvard School of Public Health in Boston (USA) and the University of Science and Technology in Wuhan (China) have now shown that egg consumption has little effect on the harmful LDL cholesterol. LDL cholesterol is believed to play a major role in the development of hardening of the arteries and other vascular diseases.
Risk of heart disease from eggs not increased Although a large breakfast egg contains up to 275 milligrams of cholesterol, the cholesterol level is only marginally affected, according to the scientists. The meta-analysis of eight previous studies with a number of over 260,000 patients and a duration of eight to 20 years had confirmed that there was no increased risk of cardiovascular events with the daily breakfast egg. For example, “the relative risk of coronary heart disease in an egg was 0.99 per day,” the scientists report. A value of one would have represented a constant risk. The relative risk of stroke with one egg per day was also only 0.91. According to this, eggs could theoretically even protect against heart diseases. However, partial analyzes of the data showed that the subjects with the highest egg consumption were subject to a relative risk of coronary heart disease of 1.54 compared to the subjects with the lowest egg consumption, so a significant increase in risk was observed here.
No complete all-clear regarding the breakfast egg According to the researchers, further examinations are urgently required in order to finally clear the breakfast egg of any suspicion. A recommendation for unconditional egg consumption cannot be given on the basis of current knowledge. So the basic illnesses of the patients should always be considered. The board member of the German Heart Foundation, Professor Helmut Gohlke, former chief physician at the Bad Krozingen Heart Center, said in an online consultation regarding the risk of breakfast eggs: "If you do not have coronary heart disease or arteriosclerosis, the consumption of eggs is less questionable, as if they already have significant arteriosclerotic changes in the coronary arteries or, for example, the neck vessels. "Ultimately, it is important" to rethink the overall concept of nutrition and to choose a diet that focuses on the Mediterranean cuisine Vegetables, lettuce, fruit and whole grain products ”, according to further information from the German Heart Foundation. (fp)
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