Egg yolk may not be related to cardiovascular disease

Contrary to previous scientific studies suggesting that eating a lot of chicken egg yolk will increase the risk of heart disease, Finnish scientists have just published research results showing that this perception is wrong.

A new study by Finnish scientists, published in the American Journal of Clinical Nutrition, shows that eating foods high in cholesterol does not increase the risk of heart disease. This is contrary to some previous findings.

Specifically, some previous studies have confirmed that the egg yolk yielded immeasurable harm to human health like tobacco. Even if it is processed in any way, the egg yolk is still a cholesterol-rich food.

Egg yolk is still a cholesterol-rich food.

It can cause arteriosclerosis like smoking.

Research by Professor David Spence at Western University (Canada) and colleagues showed that eating egg yolk regularly will increase the risk of atherosclerosis and coronary artery disease close to the smoking habit.

Meanwhile, Dr. Luc Djoussé, an associate professor and a heart disease researcher at Harvard Medical School, said: " Foods with high cholesterol do not mean that it will make blood cholesterol higher."

In this study, the scientists tracked 1000 healthy men aged between 20 and 60. About a third of them carry ApoE4 , a gene variant that can increase the risk of disease. both Alzheimer's (AD) and heart disease. The researchers examined the participants' diet by providing them with some questions and following them for a period of 21 years. During that time, 230 people had coronary artery disease.

The men who participated in the trial consumed an average of 2,800 milligrams of cholesterol per week. A quarter of these eat about 4 eggs a week (The New York Times). Each egg has an average of 180 mg of cholesterol.

"Food with high cholesterol doesn't mean it will raise blood cholesterol."

The results showed no association between cardiovascular disease and cholesterol. Even in the case of people carrying ApoE4 and eating eggs regularly. When adjusting parameters such as age, education, BMI, diabetes, hypertension . there is no relationship between heart disease and cholesterol (there are many in egg yolk).

Jyrki Viranen, a professor of epidemiology at the University of Eastern Finland, told the New York Times: " A moderate amount of cholesterol does not seem to increase the risk of heart disease , including those at high risk of developing the disease ( for example, with ApoE4) ".