Heart Diseases and Eggs - No more sunny side up! !

  • By Dr. T Deepa Porkodi

Recent researchers have found out that the cholesterol in the egg yolk leads to as much damage to the heart as smoking does. All the cholesterol gets accumulated as plaques in the arterial walls thereby leading to atherosclerosis, myocardial infarctions, hypertension and stroke.

The dietary recommendations suggest that consuming 300mg of cholesterol daily should be fine for otherwise healthy people.

Those with heart diseases and those prone to heart diseases should limit their consumption to 200 mg per day.

Eggs are rich in proteins and cholesterol. The egg yolk of a single medium sized egg contains about 185 mg of cholesterol. At this rate, eggs contribute to a whopping 25% of the total cholesterol intake.

TMAO formed after metabolism of the egg yolk causes a 2.5 fold increase in the chances of one developing serious cardiovascular complications!

A study conducted in America showed another link between heart diseases and egg yolks.

Proteins in egg yolk are metabolized in the intestines and broken down to the constituent parts, one of them being choline. This choline is acted upon by bacteria present in the intestinal flora and the substance thereby produced is sent to the liver. The liver further metabolizes the substance and the end product is Tri-Methyl amine N-Oxide or TMAO.

The TMAO is responsible for a 2.5 fold increase in the chances of one developing a cardiovascular complication.

Scientists may come up with a solution to this problem, like taking an antibiotic that helps to kill the intestinal bacteria so ultimately no TMAO is produced. However, this remains a futuristic development!

Until then, it is best to cut down your egg consumption. The white part of the egg is safer to consume than the yolk. So one could opt for just the egg white!


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