Search
Language
Eggs in the diet for and against
Table of Contents
1. Eggs nutritional value
Egg proteins are characterized by an appropriate proportion of exogenous amino acids (such as those that must be supplied with food) and endogenic ones (the ones that the body can synthesize on its own). They are characterised by high absorption by the body. They have a high fat soluble content (i.e. they are high in magnesium, iron, magnesium, phosphorus, and many other amines).2. Eggs and health are arguments for it
What do studies on eggs in the diet say? Spence, K.K. Jenkins 2021). Consuming large amounts of eggs can increase HDL cholesterol without significantly increasing LDL cholesterol (Ch.N. Fernandez 2018). ?? Eggs protein and its compounds have hypolipemic effects (reducing total blood cholesterol), hypotensive effects (lowering blood pressure) and anti-oxidant effects (reducing the full body weight of the eggs of the parents) Currently, it may be linked to increased levels of fat in the ovaries and ovaries (Fernandez 2018) Although it appears to be associated with higher levels of cholesterol in the body in patients with chronic liver disease (B.J. J. J., 1995), it is not possible to increase the body weight in healthy eggs and ovarian tissue. In many studies, it is suggested that there is a risk of increased risk of heart disease (S.S.L. H. R.J., 1995) and obesity (R.H.R. L.)3. Eggs and health are arguments against it
These include: current dietary patterns, quality of sleep and rest, ?? stress management techniques. However, one person's diet contains about 200 mg of saturated fatty acids, trans fats, simple sugars, high-processed foods and foods; quantities of liquids consumed daily. breakdown and number of meals per day; ?? frequency and intensity of workouts; ¢ quality of rest and rest. ¢ Stress management techniques in individuals. One person' s diet contains approximately 200 mg cholesterol, hence the need to reduce it (e.g. blood-to-egg levels, 2018). ¢ Eggs are also likely to reduce the risk of triglycerides in the ovaries, the fat fraction of the eggs in the egg may increase the risk, and may lead to adverse outcomes in the body). The results of this study in March 2021 suggest that there may be an increase in blood glucose intolerance in the blood of many people (i.e. patients with type 2 diabetes mellitus in 1995 and those with low blood sugar levels of the ovarian cysts in4. Eggs in the diet Dietary advice
A well-balanced diet will have room for all products, but their quantity and quality should be taken into account. They will be more health-friendly when cooked (up to 10 minutes so that they do not lose their nutritional value) or cooked in pairs than those fried with a high fat content. Healthy people, without risk factors for cardiovascular disease, can eat a few eggs a week, preferably up to seven (one-for-one) eggs. In this context, eggs in the fat content of patients with diabetes or impaired metabolic tolerance also require greater metabolism.
