Can’t eat eggs with high blood fat?

Egg yolk has a high cholesterol content, so many people dare not eat egg yolk, especially friends with abnormal blood lipids and blood pressure. Eating eggs often discards the yolk and only eats egg white.

In fact, compared with egg yolks, egg whites are far less nutritious. Discarding egg yolks and eating egg whites is very wasteful. Even people with high blood lipids and high cholesterol can eat egg yolk.

Egg yolk is the main concentration of vitamins and minerals in eggs, and is rich in phospholipids and choline. Its fat composition is mainly monounsaturated fatty acids. Egg yolk is the essence of eggs and is very good for health. Egg yolk also contains betaine, lutein, and folic acid. Appropriate amount of egg yolk and reasonable matching with other food nutrients will help reduce the risk of heart disease and prevent macular degeneration in the elderly.

Can’t eat eggs with high blood fat?

Egg yolk has a small advantage. No matter what method is used for cooking, its nutritional composition changes little, and it can be preserved relatively well. Some people think that the cooked egg yolk will destroy its nutritional content, which is an unnecessary worry.

The most controversial point about egg yolk is that its cholesterol content is relatively high, and the cholesterol content of 100 grams of egg yolk is about 1510 mg. However, scientific evidence shows that moderate intake of egg yolk will not significantly affect serum cholesterol levels and will not be a risk factor for cardiovascular diseases; for the general population, eating 1 egg per day is not associated with the risk of cardiovascular disease .

Can’t eat eggs with high blood fat?

People who have been diagnosed with high blood lipids and cholesterol can also eat eggs, including egg yolks. Considering the risk factors, the key is to master the consumption of egg yolk, and not to give up eating eggs completely. Egg yolk is rich in lecithin, which has the function of regulating and controlling blood cholesterol. That is to say, although egg yolk has a high cholesterol content, it also has a certain cholesterol regulating effect. Compared with egg yolk, the foods that patients with high cholesterol should control are pig brain, squid, fatty meat, animal offal, etc. The cholesterol content in pig brain and cattle brain is twice that of egg yolk.

Cholesterol belongs to lipids. It is contained in various tissues of the human body. It is an important component of many biofilms. Cholesterol is the precursor of the synthesis of vitamin D3 and bile acids in the body. Vitamin D3 regulates calcium and phosphorus metabolism. Bile acids are necessary for the digestion and absorption of lipids and fat-soluble vitamins. Cholesterol can also be converted into many hormones in the body.

There are two main sources of cholesterol in the human body: one is endogenous, which is produced by the human liver itself, accounting for 70% to 80% of the total body cholesterol, and is the main source of human cholesterol; the other is exogenous The dietary intake accounts for 20% -30% of the total cholesterol in the body. The effect of dietary cholesterol on blood lipids varies greatly depending on individual factors such as genetics and metabolic status. Therefore, some people with high cholesterol intake will inhibit the production of endogenous cholesterol, and their total cholesterol will not increase. Some people may have a long-term vegetarian diet, and their dietary cholesterol intake is very low, but the phenomenon of high cholesterol may not necessarily occur. Of course, people with chronic diseases or high cholesterol and hyperlipidemia still need to pay attention to the dietary intake of cholesterol.

The Chinese Dietary Residents Guide recommends that adults consume 280-350 grams of eggs per week, and do not discard the yolks when eating eggs. This amount averages to one day, that is, the daily intake is 40-50 grams, about 1 egg.

For healthy adults, it is recommended that everyone eat 1 whole egg every day, which is very reasonable and necessary. The contribution of eggs to human body is far greater than the “high cholesterol” risk it “probably” brings.

Can’t eat eggs with high blood fat?
People with high blood lipids and high cholesterol should not eat more than three eggs per week. It is more appropriate to eat one egg every other day, or half a day. For people with high cholesterol, not eating eggs may not lower cholesterol, and eating eggs may not necessarily aggravate symptoms. To date, no scientific research has shown that cholesterol in eggs has a significant effect on cholesterol in serum.

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