Scientists have discovered that eggs produce proteins that mimic the action of blood pressure-lowering drugs and fried eggs are especially beneficial
Researchers, from the University of Alberta in Canada, showed that when eggs come in contact with stomach enzymes they produce a protein that acts in the same way as prescription only Ace inhibitors.
It comes just days after nutritionists concluded that the type of cholesterol found in eggs has minimal effect on raising heart disease risks.
A newly published paper dispels the myths around eggs and cholesterol and confirms that UK health and heart organisations have lifted the limits on eggs as there is no conclusive evidence to link their consumption with increased risk of coronary heart disease.
The paper, published last week in the British Nutrition Foundation’s Nutrition Bulletin, reveals that the misconceptions around eggs and cholesterol largely stem from incorrect conclusions drawn from early research. Later studies have been able to separate the cholesterol-raising effects of dietary cholesterol from saturated fat, which often exist together in the same foods. Eggs are not high in saturated fat.
This evidence has led to major world and UK health organisations revising their guidance, including the British Heart Foundation which has dispensed with its recommendation limiting eggs to 3-4 a week.
The Food Standards Agency also advises that most people don’t need to limit how many eggs they have, if they are eating a balanced diet. The American Heart Association has also removed specific reference to eggs in their dietary recommendations for heart health.
As if this wasn’t enough a further study by Drs Donald K Layman and Nancy R Rodriguez, published in the Jan/Feb 2009 issue of the journal Nutrition Today. suggests that the protein in eggs makes a valuable contribution to muscle strength, helps to satisfy hunger and provides a source of sustained energy.
They suggest that because research shows eggs are rich in leucine, an essential amino acid that plays an important role in how muscles use glucose, they would be a valuable food for men and women undergoing endurance training.
interesting material, where such topics do you find? I will often go
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