Eggs... and heart disease

  Eggs... and heart disease

Eggs... and heart disease 

Dr.. Hassan Muhammad Sandakji A Saudi doctor and researcher in the health field.

 A recent Finnish study reintroduced the topic of eating eggs on the ground of research on the relationship of eating cholesterol in foods to a higher risk of cardiovascular disease or a higher risk of infection with factors classified as factors that increase the risk of heart disease.

In the introduction to their study, published in the April 2015 issue of the American Journal of Clinical Nutrition, the researchers said that there is a growing rise in diabetes incidence worldwide. Having diabetes is one of the strongest risk factors for high heart disease. And eggs are a major source of dietary cholesterol, and there is conflicting medical information about the relationship of eating eggs to a higher risk of diabetes, which is for which this study was conducted on middle-aged and elderly people in eastern Finland, and it is a branch of a large Finnish study called the "Kibo study of factors The risk of heart disease ». And during the medical follow-up for about 20 years, researchers found that high egg intake was linked to a reduction in diabetes incidence! That is the opposite of what was thought.

There is still a belief among many, based on previous medical advice and guidelines, that eating eggs is a cause of high cholesterol in the blood, a cause of high incidence of diabetes, a cause of high incidence of cardiovascular disease, and a cause of exacerbation. The origin of these unfixed beliefs is ancient medical advice based on general observations regarding the quality and components of nutrition and their relationship to cardiovascular disease and risk factors for it. To clarify, in the sixties of the last century, a medical observation arose that high blood cholesterol was a risk factor for arterial diseases. And automatically, the doctors ’advice at that time was directed towards following what would reduce the level of cholesterol in the blood, and when those medical advice tried to translate itself on the reality of patients, the medical consideration was directed towards dietary cholesterol, that is, found in the natural foods that most people feed on. And because the amount of cholesterol in one egg is close to 300 milligrams, the advice was formulated not to eat eggs as a food product rich in cholesterol, a way to lower cholesterol in the blood and thus reduce the incidence of cardiovascular disease.

The errors in constructing this advice are of the type of compound errors and not simple errors, as philosophers say; This is because, firstly, the liver produces 80% of the amount of cholesterol in the blood, while food constitutes only 20% of the cholesterol in the blood. Therefore, the effect of dietary cholesterol does not exceed the effect on 20%.

Second, the liver's production of cholesterol increases mainly based on hereditary factors, and it also increases according to dietary factors such as increased intake of saturated fats and trans fats. Saturated fats are found in animal fats and ghee, and trans fats are found in vegetable oils that have been subjected to the industrial hydrogenation process. The effect of eating a large number of dietary cholesterol on stimulating the liver to produce more cholesterol is weaker than their effect. Third, the intestinal absorption of dietary cholesterol is affected by the extent of the presence of saturated animal fats in the food we eat, and therefore there is a big difference between eating dietary cholesterol without the presence of saturated fats with it, and eating dietary cholesterol mixed with food containing saturated fats. Therefore, there is a difference in the intestinal absorption of cholesterol in eggs, shrimp or fish meat if they are cooked with natural vegetable oils, or boiled or grilled without adding saturated fats, and between eating them cooked with animal ghee or fried in artificially hydrogenated vegetable oils. Fourth, natural food products are a "basket" of nutrients, one of which is not considered without the others. Meaning that one egg, it is true that it has a high amount of cholesterol, but it is devoid of saturated fat. The fat in the egg is of the type of unsaturated fat, and the same is the case with shrimp or fish. In addition to this, eggs contain minerals, vitamins and proteins, all of which are healthy and beneficial nutrients for the body.

Most importantly, eggs contain substances that reduce cholesterol in the intestine. This has been proven by studies issued by researchers at Harvard University and others.

Fifthly, and most importantly, the medical advice to make the limit of 300 mg of cholesterol the highest limit for the medically permitted amount of cholesterol to be consumed during a single day, has not been based on medical studies that have proven the feasibility of not eating more than this amount, and this is an important topic and there is no room for further clarification of its details.

And what the medical community observes of a gradual breakdown of the ancient medical advice not to eat eggs or shrimp is a natural result of giving medical advice that lacks scientific evidence from the start. In the July 2013 issue of the American Journal of Clinical Nutrition, medical researchers from Kyoto University in Japan published the results of a review of their meta-analysis of 16 previous studies on the relationship of eating eggs to the risk of developing cardiovascular disease.  but advice on how to make eating eggs a way to nourish the body with useful natural nutrients without this being accompanied by causing harm to the body. 

With medicinal olive oil or any non-hydrogenated natural vegetable oil, eating eggs will be a means of healthy nutrition, as is the case with shrimp, fish, and others.

A Saudi doctor and researcher in the health field

 A recent Finnish study reintroduced the topic of eating eggs on the ground of research on the relationship of eating cholesterol in foods to a higher risk of cardiovascular disease or a higher risk of infection with factors classified as factors that increase the risk of heart disease.

In the introduction to their study, published in the April 2015 issue of the American Journal of Clinical Nutrition, the researchers said that there is a growing rise in diabetes incidence worldwide. Having diabetes is one of the strongest risk factors for high heart disease. And eggs are a major source of dietary cholesterol, and there is conflicting medical information about the relationship of eating eggs to a higher risk of diabetes, which is for which this study was conducted on middle-aged and elderly people in eastern Finland, and it is a branch of a large Finnish study called the "Kibo study of factors The risk of heart disease ». And during the medical follow-up for about 20 years, researchers found that high egg intake was linked to a reduction in diabetes incidence! That is the opposite of what was thought.

There is still a belief among many, based on previous medical advice and guidelines, that eating eggs is a cause of high cholesterol in the blood, a cause of high incidence of diabetes, a cause of high incidence of cardiovascular disease, and a cause of exacerbation. The origin of these unfixed beliefs is ancient medical advice based on general observations regarding the quality and components of nutrition and their relationship to cardiovascular disease and risk factors for it. To clarify, in the sixties of the last century, a medical observation arose that high blood cholesterol was a risk factor for arterial diseases. And automatically, the doctors ’advice at that time was directed towards following what would reduce the level of cholesterol in the blood, and when those medical advice tried to translate itself on the reality of patients, the medical consideration was directed towards dietary cholesterol, that is, found in the natural foods that most people feed on. And because the amount of cholesterol in one egg is close to 300 milligrams, the advice was formulated not to eat eggs as a food product rich in cholesterol, a way to lower cholesterol in the blood and thus reduce the incidence of cardiovascular disease.

The errors in constructing this advice are of the type of compound errors and not simple errors, as philosophers say; This is because, firstly, the liver produces 80% of the amount of cholesterol in the blood, while food constitutes only 20% of the cholesterol in the blood. Therefore, the effect of dietary cholesterol does not exceed the effect on 20%.

Second, the liver's production of cholesterol increases mainly based on hereditary factors, and it also increases according to dietary factors such as increased intake of saturated fats and trans fats. Saturated fats are found in animal fats and ghee, and trans fats are found in vegetable oils that have been subjected to the industrial hydrogenation process. The effect of eating a large number of dietary cholesterol on stimulating the liver to produce more cholesterol is weaker than their effect. Third, the intestinal absorption of dietary cholesterol is affected by the extent of the presence of saturated animal fats in the food we eat, and therefore there is a big difference between eating dietary cholesterol without the presence of saturated fats with it, and eating dietary cholesterol mixed with food containing saturated fats. Therefore, there is a difference in the intestinal absorption of cholesterol in eggs, shrimp or fish meat if they are cooked with natural vegetable oils, or boiled or grilled without adding saturated fats, and between eating them cooked with animal ghee or fried in artificially hydrogenated vegetable oils. Fourth, natural food products are a "basket" of nutrients, one of which is not considered without the others. Meaning that one egg, it is true that it has a high amount of cholesterol, but it is devoid of saturated fat. The fat in the egg is of the type of unsaturated fat, and the same is the case with shrimp or fish. In addition to this, eggs contain minerals, vitamins and proteins, all of which are healthy and beneficial nutrients for the body.

Most importantly, eggs contain substances that reduce cholesterol in the intestine. This has been proven by studies issued by researchers at Harvard University and others.

Fifthly, and most importantly, the medical advice to make the limit of 300 mg of cholesterol the highest limit for the medically permitted amount of cholesterol to be consumed during a single day, has not been based on medical studies that have proven the feasibility of not eating more than this amount, and this is an important topic and there is no room for further clarification of its details.

And what the medical community observes of a gradual breakdown of the ancient medical advice not to eat eggs or shrimp is a natural result of giving medical advice that lacks scientific evidence from the start. In the July 2013 issue of the American Journal of Clinical Nutrition, medical researchers from Kyoto University in Japan published the results of a review of their meta-analysis of 16 previous studies on the relationship of eating eggs to the risk of developing cardiovascular disease.  but advice on how to make eating eggs a way to nourish the body with useful natural nutrients without this being accompanied by causing harm to the body. 

With medicinal olive oil or any non-hydrogenated natural vegetable oil, eating eggs will be a means of healthy nutrition, as is the case with shrimp, fish, and others.