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Marianas Variety – Researchers say eating eggs can improve your health



DURING THE LAST Forum of the Micronesian Islands, which took place on Saipan, said Esther Muna, CEO of Commonwealth Healthcare Corp., that the main causes of death in the region are cancer, diabetes, stroke, heart and lung diseases.

Palau President Tommy Remengesau Jr. said the people of Micronesia are dying slowly due to dietary imbalances that are mainly caused by imported foods.

According to the Micronesian Land Grant program, more and more Yap households in backyard poultry are now farming with imported breeds and a combination of local feed and commercial feed to produce eggs for consumption and sell the surplus for extra income.

The islanders interviewed by this author said that they like to eat eggs, whether they are organic or imported. They said it is easy to prepare eggs for meals to feed two or more children. But they fear that eggs could be unhealthy.

Jo Lewin, Deputy Nutritionist at BBC Good Food, wrote that eggs are a very good source of cheap, high quality protein. A large amount of protein is found in the protein along with vitamin B2 and lower levels of fat and cholesterol and the whites are high in selenium, vitamin D, B6, B12 and minerals like zinc, iron and copper.

Egg yolk, however, contains more calories and fat. They are the source of cholesterol, the fat-soluble vitamins A, D, E and K and lecithin, which enables emulsification in recipes such as hollandaise or mayonnaise.

A team of researchers from China and the United Kingdom led by Professor Liming Li and Dr.Canqing Yu from the School of Public Health, Beijing University Health Science Center, began to explore the link between egg consumption and cardiovascular disease, ischemic heart disease, severe coronary events, haemorrhagic stroke and ischemic stroke. The study suggests that people who consume an egg daily can significantly reduce their risk of cardiovascular disease or cardiovascular disease.

The results show that daily consumption of eggs is associated with a lower risk of total CVD. In particular, those who consume eggs daily (up to one egg / day) had a 26 percent lower risk of hemorrhagic stroke – the type of stroke with a higher prevalence rate in China than in high-income countries – 28 percent lower Risk of hemorrhagic stroke death and 18 percent lower risk of cardiovascular deaths. In addition, the risk of ischemic heart disease was reduced by 12 percent for those who consume eggs daily (estimated at 5.32 eggs / week) compared to the "never / rarely" (2.03 eggs / week).

However, before you try a new diet plan, consult your doctor.


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