You’ve probably heard the old adage that “breakfast is the most important meal of the day,” but it turns out that what you eat in the morning is just as essential as what you eat at other meals throughout the day. According to the findings of recent studies, reducing your risk of cardiovascular disease by eating up to one egg each day may help. “We wanted to help address this gap,” says lead author Lang Pan, MSc, from the Department of Epidemiology and Biostatistics at Peking University in Beijing, China, in a press release about the study. “Few studies have looked at the role that plasma cholesterol metabolism plays in the association between egg consumption and the risk of cardiovascular diseases,” says Lang Pan. “We wanted to help address this gap.”
Eggs and cardiovascular disease
The researchers chose 4,779 individuals to investigate from the China Kadoorie Biobank so that they could compile their results. Only 1,377 of the individuals did not suffer from cardiovascular disease, whereas the remaining 3,401 did. In order to determine the concentrations of 225 metabolites in plasma samples taken from the participants’ blood, the researchers used a method known as targeted nuclear magnetic resonance. They observed that 24 of the metabolites were associated with the amounts of egg intake that the participants self-reported.
Higher quantities of protein may be obtained from breakfasts that include one egg.
The study discovered that those who regularly consumed a modest number of eggs had increased blood levels of a protein known as apolipoprotein A1, which is a component of high-density lipoprotein (HDL). This finding was made possible by the fact that these individuals consumed eggs on a continuous basis. These individuals also had a higher concentration of big HDL molecules in their blood, which, according to the researchers, helps to remove cholesterol from the blood arteries and may avoid blockages that might lead to heart attacks or strokes. Persons who consumed fewer eggs had greater amounts of harmful metabolites in their blood as compared to people who consumed eggs on a regular basis. Furthermore, the researchers discovered 14 metabolites that are connected to heart disease.
This study contributes to the body of knowledge that scientists already have on the connection between egg consumption and the risk of cardiovascular disease, even though additional research is required to verify the roles that metabolites play in the connection between egg consumption and the risk of cardiovascular disease. Canning Yu, the author of the study and an associate professor in the Department of Epidemiology and Biostatistics at Peking University, stated in the press release that the findings “provide a potential explanation for how eating a moderate amount of eggs can help protect against heart disease.” “Together, our results provide a potential explanation for how eating a moderate amount of eggs can help protect against heart disease.”