Egg consumption has nothing to do with an increase in cardiovascular disease: this is a myth!

Lucia Endriukaite

Cardiovascular diseases are considered the most responsible for deaths in Brazil, occupying the first place (1) and being part of the group of chronic non-communicable diseases (NCDs) (2).

Several factors can contribute to the development of cardiovascular disease. Aging is an important factor and not only hypertension, diabetes, high cholesterol, smoking, obesity, irregular diet, sedentary lifestyle contribute to the development of cardiovascular diseases. Prevention and adequate treatment are theoretically ways to improve people’s life expectancy.

Practicing physical activity, consuming a balanced diet, reducing alcohol consumption and quitting smoking can reduce the effects of diseases such as obesity, diabetes and cholesterol, but there is still a gap between the reality of consumption and what is considered as healthy food.

From a nutritional point of view, the increased consumption of ultra-processed foods can adversely affect people’s health and contribute to an increase in BMI (Body Mass Index) and thus a cardiovascular risk factor (3).

Adopting a balanced diet and moderate consumption of whole foods, vegetables, legumes and fruits, with a reduction in the consumption of refined foods, such as sugars and industrialized foods, can prevent and treat diseases such as obesity, diabetes and hypercholesterolemia (4).

The egg, a practical food, accessible and appreciated by the majority of the population, went through hard times when in 1968 the American Heart Association determined that the maximum daily consumption of cholesterol should be 300 mg. For example, eating from the plate of the population was banned. Since the 1980s, studies have been published that conclude that consumption of 1 egg/day is not associated with an increased incidence of cardiovascular disease (5,6). A more recent survey of 177,000 people from 50 countries byDehghan et al

found no significant association between egg consumption, serum lipids, mortality and cardiovascular disease (7).

It happens that the demand for cholesterol to meet the needs of the body is enormous, and about 70% of circulating cholesterol is produced in the liver. Eggs are an affordable source of protein, easy to digest and important for all age groups, especially the elderly. It contains in its composition vitamins, minerals and carotenoids that have a powerful antioxidant effect. Of the vitamins, the egg is a great source of choline, about 250mg/100g(8) with various functions in the body such as the formation of fetal memory, the synthesis of acetylcholine and the synthesis of phospholipids essential for cell membranes . In addition, the deficiency is related to the increase in homocysteine, an inflammatory biomarker (9).

Due to its composition, the egg is a practical, tasty, easily accessible and functional food. Adopt a balanced and healthy diet, with vegetables, fruits and vegetables, including eggs in your diet!

Lucia Endriukaite –

  1. Nutritionist at Instituto Ovos Brasil
  2. References: Cardiovascular Statistics — Brazil 2021Arq Bras Cardiol. 2022; 118(1): 115-37Cunha da Silva Pellense, M.; Santos de Amorim, M.; Samuel Oliveira Dantas, E, Da Silva Costa, K, T.; Barbosa de Andrade, F.; Assessment of cardiovascular disease mortality in Brazil: a time series from 2015 to 2019. [S. l.]Plural Science Magazine
  3. , [online], v. 7, no. 3, pp. 202-219, 2021. DOI: 10.21680/2446-7286.2021v7n3ID25186. Available at: Portal of Electronic Periodicals. Access on: 21 Sept. 2022 [Acessado 21 Setembro 2022] Santos, Francine Silva dos et al. Food processing and cardiometabolic risk factors: a systematic review. Public health magazine
  4. . 2020, v. 54
  5. , 70. Available at: . Epub July 24, 2020. ISSN 1518-8787. USP Magazine Portal. Brazil. Ministry of Health. Department of Healthcare. Department of Primary Care. Food guide for the Brazilian population / Ministry of Health, Ministry of Health, Ministry of Primary Care. — 2nd edition, 1st reprint. — Brasilia: Ministry of Health, 2014. Hu FB, Stampfer MJ, Rimm EB, et al. A prospective study of egg consumption and cardiovascular disease risk in men and women.
  6. JAMA.
  7. 1999;281(15):1387-1394. doi:10.1001/jama.281.15.1387 Nakamura, Y., Isso, H., Kita, ., Ueshima, H., Okada, K., Konishi, M., Tsugane, S. (2006). Egg consumption, total serum cholesterol concentrations and incidence of coronary heart disease: Japan Public Health Center-based prospective study. British Journal of Nutrition, 96(5), 921-928,doi:10.1017/BJN20061937Mahshid Dehghan, Andrew Mente, Sumathy Rangarajan, Viswanathan Mohan, Scott Lear, Sumathi Swaminathan, Andreas Wielgosz, Pamela Seron, Alvaro Avezum, Patricio Lopez-Jaramillo, Ginette Turbide, Jephat Chifamba, Khalid F AlHabibard, Khalid F AlHabibard. , Yuksel Altuntas, Xiaoyun Liu, Romaina Iqbal, Annika Rosengren, Rita Yusuf, Marius Smuts, AfzalHussein Yusufali, Ning Li, Rafael Diaz, Khalid Yusoff, Manmeet Kaur, Biju Soman, Noorhassim Ismail, Rajeev Gupta, Antonio Dans , Sonia S Anand, Salim Yusuf, on behalf of the PURE researchers, Association of Egg Intake with Blood Lipid, Cardiovascular Disease and Death in 177,000 People in 50 Countries,
  8. The American Journal of Clinical Nutrition
  9. Volume 111, Issue 4, April 2020, pages 795–803, Link

Zeisel SH, da Costa K. Choline: an essential nutrient for public health. Nutrition Reviews, 2009; 67(11):615-623.

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