What are the benefits of the egg according to science?

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What are the benefits of the egg according to science?







 

For many decades, the egg was considered a food harmful to health if consumed regularly. Although the assertions were supported by scientific studies, the validity of these was questioned in view of the fact that they did not consider the properties and benefits of the egg for the organism.

 

Recently, dozens of investigations have supported their regular consumption and organizations like FAO they have cataloged it as a food that can not be missing in the daily diet. Therefore, today we will review the benefits of its consumption according to the latest research.

 

Egg properties endorsed by scientists

 

The myth that revolved around this food was that, if consumed frequently, cholesterol levels rose. Of course, this was already in the past and today it is recommended to consume an average of 3 to 5 eggs per week. The egg proteins and the egg nutritional value have turned this one in recent decades as one of the angular pieces to lose weight.So much so, that there is a egg diet  world famous for the observable results in just a couple of weeks. The most important properties of this food are the following:

 

These function as a frame of reference for cataloging the proteins of other foods, given that it is the one with the highest biological value that exists (due to the fraction of nitrogen absorbed by these in the body). For every 100 grams of this the protein values ​​oscillate between 12 and 14 grams.

Among which it is necessary to mention vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B12 (cobalamin), vitamin B3 (niacin); in addition to vitamin A, D and E (the latter in its yolk). They also have choline, folic acid, carotenoids, zeaxanthin and lutein.

Minerals, like iron, phosphorus, magnesium, potassium, calcium and sodium. Depending on the feeding of the hens, the egg can become one of the best iron contributions if its yolk is consumed regularly.

such as linolenic acid-Omega 3, phospholipids, lecithin and cholesterol. The contribution of these for each 100 grams varies between 10 and 12 grams.



 

Benefits of the egg for health

 

The properties reviewed translate into health benefits. There are so many researches that have brought new perspectives on their consumption that could be reviewed dozens and dozens of these. As is natural, only the most important will be mentioned, among which the following stand out:

 

Reduces the risk of cataracts: The various studies carried out by Blumberg, a professor at Tufts University in his School of Science and Nutrition Policy Gerald J. and Dorothy R., have focused on the Functional value of the egg to significantly reduce the possibility of suffering from cataracts. This is essentially useful for the elderly or those whose medical condition may favor suffering in the future. Those responsible for this, according to their publications, are the carotenoids that they possess.

Contributes to cognitive processes: And not only in children who are in full growth, but also for the fetuses that are forming and begin to develop their first sensory connections. The professor of Nutrition Department of the Gillings School of Global Public Health, Steven H. Zeisel, has endorsed its use in pregnant women to promote the brain function of babies.

Prevents heart disease, despite the fact that a couple of decades ago it was believed the opposite. In this regard, the American University of Nutrition, during the year 2000, in a series of conferences in Florida, presented scientific evidence on the broad benefits of the egg for heart health. It was shown in his publications that moderate consumption significantly increases good cholesterol (HDL).

It can be used to lose weight: Since its satiating quality has been investigated recently and studies such as those made and published in the Journal of the American College of Nutrition They showed that a diet based on this can satisfy the hunger that some people experience between meals. It also helps to preserve bone mass when weight is lost, thus avoiding the development of pathologies such as osteoporosis.

Contributes to health in general: AND prevent degenerative and pathological problems such as Alzheimer's, senile dementia, growth aid, prevents liver, kidney and pancreas alterations. Studies of Harvard University, in the recent millennium, they have given faith of life of all this.



 

In view of all that has been mentioned, the egg is an ideal option to incorporate into the daily diet. As with other foods, their consumption should always be regulated to avoid falling into the excesses harmful to the body. Over time, new research will join and support their consumption as the favorite for people.
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