Eggs linked to death risk
April 15th 2008 07:09
I love eggs and just can't quite seem to get enough of them most of the time whether they're boiled, coddled, deviled, fried, poached, scrambled etc. -- they just taste fantastic all the same. They also happen to be a nutrient dense food with 6g of protein as well as vitamins B-12 and E, calcium, folic acid, iron, riboflavin and zinc.
In the past some experts have said that egg intake should be monitored because it contains a lot of cholesterol thus making them bad for the heart while others have refuted these claims by arguing that it's not cholesterol that clogs arteries but foods high in saturated and hydrogenated fats.
Both sides presents valid arguments but the latest reports from the US suggests that middle-aged men should limit their egg consumption because those who ate seven or more eggs per week had a higher risk of earlier death.
In the same study - based over a 20-year period - published by The American Journal of Clinical Nutrition (read here) showed that men, particularly those with diabetes, who ate any eggs at all raised their risk of death by heart attacks and stroke.
Thank god I still have some way to go before approaching middle-age but it's always good to have a timely reminder that sometimes, too much of a good thing can have adverse affects so take things in moderation.
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