Disgraced as the main culprit, it is now a proven fact that eggs are in fact good for the heart

CHOLESTEROL is a waxy substance that occurs naturally in all parts of the human body. We need cholesterol for its ability to make many hormones and vitamin D. Cholesterol, is also involved in producing bile acids that help the body process fats. In fact, the body produces enough cholesterol to meet its needs.

Cholesterol is essential to many of body’s chemical processes such as aids in hormone production and being the starting material from which the liver produces bile acids necessary for digestion of fats

LOW-DENSITY LIPOPROTEINS (LDLs): This is the bad cholesterol. LDLs carry most of the cholesterol in the blood, and the cholesterol and fat from LDLs are the main source of dangerous buildup and blockage in the arteries.

HIGH-DENSITY lIPOPROTEINS (HDLs): HDLs carry some of the cholesterol in the blood, but this cholesterol goes back to the liver, which leads to its removal from the body. So HDLs help to keep cholesterol from building up in the walls of the arteries.

We should watch our dietary intake. The American Heart Association recommends to limit intake to an average of no more than 300milligrams (mg) a day. Eat less red meat, especially ground beef and full-fat dairy products like whole milk, regular cheese, ice cream, and butter. And remember, egg yolks are the biggest source of dietary cholesterol.

Also, studies have shown that regular exercise helps to boost “good” HDL cholesterol, in addition to all of its other health benefits..

We should limit saturated fat intake. Get no more than 30 per cent of daily calories from fat, and no more than seven per cent of the fat should be saturated fat. Polyunsaturated (corn, cottonseed, sunflower, safflower, and soybean oil etc.) and monounsaturated oils (canola and olive oil etc.) are healthier than saturated fats.

We should limit the consumption of butter and margarine it is better to use olive or canola oils. If it is necessary to use margarine, use liquid or “tub” forms. Hard “stick” margarine contains the most trans-fatty acids, which have also been linked to heart disease.

EGGS, GOOD NUTRITION, AFFORDABLE PRICE: With all the media attention on cholesterol (210mg/egg), consumers often lose sight of the fact that eggs are a nutrient rich, affordable contributor to a healthy diet. Not only do eggs contain the highest quality source of protein available but they also contain almost every essential vitamin and mineral needed by humans. Eggs really are the best protein that can be bought by spending money.

A large egg contains 215mg of choline, which is concentrated in the yolk. The recommended intakes of choline are 550mg/day for males and 425mg/day for females. This can be almost met by two eggs. During pregnancy large amounts of choline are delivered to the fetus while during lactation there is a high choline content in the breast milk. Dietary intake of choline in early life can diminish the severity of memory defects while embryo formation and post-natal development are critical period for choline enhancement of the memory. Hence, eggs are an important source of choline for pregnant women and nursing mothers.

Furthermore, studies have indicated that dietary lutein and zeaxanthin helps to preserve health of the aging eye against macular degeneration and cataracts. The addition of 1.3 egg yolks/day to the diets of middle-aged people increase plasma lutein by 38 per cent and plasma zeaxanthin by 128 per cent. Moreover, the relative risk of cataracts is 60 per cent lower for those with the highest egg consumption compared with those with the lowest egg intake and lutein consumption also reduces the risk of heart diseases.

Last but not the least is the benefit derived from eating eggs is the role played in weight loss diet as they increase the feeling of satiety. Egg can be used as a source of disease fighting-proteins and antibodies by inserting the genes for production of medically important proteins. Eggs have long been an important contributor to the nutritional quality of the diet. While eggs provide only 1.3 per cent of the average caloric intake, they are so nutrient dense that they contribute a great deal more nutrition than calories: Six per cent of the RDA for riboflavin, five per cent of the folic acid, four per cent of the vitamin E and vitamin A, and almost four per cent of the protein. When an item provides more nutrients than calories to the average diet it deserves to be called “nutrient dense” and deserves to be part of everyone’s diet.

VALUE ADDED EGG: Cholesterol research revealed that although total cholesterol increases with egg consumption, the ratio of LDL-C (bad cholesterol) to the amount of HDL-C (good cholesterol) remains unchanged at 2.6:1. Hence the risk of heart disease does not change as the result of eating eggs.

So, does the feed of a chicken affect the cholesterol content of its eggs? Research on layer birds in the Department of Poultry Husbandry, University of Agriculture, Faisalabad proved that the use of one per cent garlic powder or 1.5 per cent kalongi powder or 1.5 per cent Kalongi plus garlic powder mixed in the layer feed, reduces 16.30 per cent, 12.33 per cent and 13.45 per cent egg cholesterol respectively with more production and profit.