Beruflich Dokumente
Kultur Dokumente
Janeth C. Bienvenuto
INTRODUCTION
eggs are a major source of dietary cholesterol, with one large egg containing almost
210 mg of cholesterol, the public has been recommended to limit egg consumption
unless the intake of other foods high in cholesterol is restricted.However, eggs are
also an inexpensive and low calorie source of many other nutrients, including
minerals, proteins, and unsaturated fatty acids, which could lower the risk of
cardiovascular disease. Additionally, in populations following a carbohydrate
restricted diet, dietary cholesterol from eggs could increase plasma concentrations
of high density lipoprotein (HDL) cholesterol,which has been suggested to protect
against vascular disease.Therefore, some organizations have recommended that
reducing egg intake might not be important for healthy people with normal levels of
cholesterol in the blood.
EGG CONSUMPTION
DEFINITION OF TERMS
Cholesterol -Two kinds of lipoproteins carry cholesterol throughout your body: lowdensity lipoproteins (LDL) and high-density lipoproteins (HDL). Having healthy
levels of both types of lipoproteins is important.
LDL cholesterol sometimes is called bad cholesterol. A high LDL level leads to a
buildup of cholesterol in your arteries. (Arteries are blood vessels that carry blood
from your heart to your body.)
Stroke - The sudden death of brain cells due to lack of oxygen, caused by blockage
of blood flow or rupture of an artery to the brain. Sudden loss of speech,
weakness, or paralysis of one side of the body can besymptoms.
PRIMARY REFERENCES