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Egg and heart disease, a connection that has been denied

Egg and heart disease, a connection that has been denied


Eggs are food that is widely used by humans. People often consume chicken eggs, whose average weight is 60g. Albus contains protein and water, but also some minerals and vitamins. The yolk, at a ratio of 1.3 / 1 to the albumin (dry substance) is a fine lipid emulsion, which also includes proteins, vitamins, minerals. It is a complete food, containing proteins (about 7 grams for an average egg) complete, with high biological value, which have all the essential amino acids. Egg proteins are especially rich in sulfur amino acids, which confers the specific smell of sulfur on both fresh eggs, especially those that are altered. Half of the protein is found in white, and half in yellow.
All the fats in the egg are yellow. Also in yellow are the fat-soluble vitamins. They are represented by vitamin A (carotene and retinol) and vitamin D. Water soluble vitamins are found in both white and yellow, being represented by the vitamins of complex B. It has long been considered that the egg increases plasma cholesterol and the risk of heart. New research shows that the egg is safe from this point of view, even having beneficial roles.
(Andrei Mihai Laslau)
Read the whole article in: National Journal
May 29, 2007