Healthy eating eggs or not remains controversial. Recent opinion mentions, excessive consumption of eggs will increase the risk of heart disease and stroke.
Although this time the eggs are considered "evil" because of cholesterol content, but according to research published in the New England Journal of Medicine, it was not the cholesterol in eggs that increase the risk of heart disease.
Metabolite substance found in egg yolk called Licithin partly to blame. When lecithin is digested, it will be broken down into different components, including chemical compounds choline.
When the bacteria in the intestines metabolize choline, the content of which will be released by the liver is converted into a component called trimethylamine N-oxide (TMAO).
"TMAO will accelerate the collection of plaque and cholesterol in the blood vessels so that the risk of heart disease and stroke increases," said Stanley Hazen, head of the department of cell and molecular medicine in Cleveland, USA.
Results were published two weeks after a group of researchers reported on carnitine (found in red meat and energy drinks) and the risk of heart attack.
"Both of these studies showed a potential new way to identify a patient's risk of heart disease," said Hazen.
So, should we throw away the egg yolk? Not necessary. According to Hazen, more in-depth study is needed to confirm these initial findings.
"Consumption in moderation is the key. Besides reducing foods high in fat and cholesterol because they contain a chemical that is converted to TMAO," he said.
Although this time the eggs are considered "evil" because of cholesterol content, but according to research published in the New England Journal of Medicine, it was not the cholesterol in eggs that increase the risk of heart disease.
Metabolite substance found in egg yolk called Licithin partly to blame. When lecithin is digested, it will be broken down into different components, including chemical compounds choline.
When the bacteria in the intestines metabolize choline, the content of which will be released by the liver is converted into a component called trimethylamine N-oxide (TMAO).
"TMAO will accelerate the collection of plaque and cholesterol in the blood vessels so that the risk of heart disease and stroke increases," said Stanley Hazen, head of the department of cell and molecular medicine in Cleveland, USA.
Results were published two weeks after a group of researchers reported on carnitine (found in red meat and energy drinks) and the risk of heart attack.
"Both of these studies showed a potential new way to identify a patient's risk of heart disease," said Hazen.
So, should we throw away the egg yolk? Not necessary. According to Hazen, more in-depth study is needed to confirm these initial findings.
"Consumption in moderation is the key. Besides reducing foods high in fat and cholesterol because they contain a chemical that is converted to TMAO," he said.
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