The latest
research shows that consumption of eggs has a positive impact on the metabolic
syndrome and satiety. Studies conducted over the last 40 years proves that
healthy adults can eat eggs without fear that it will increase the risk of
disease. Protein breakfast that contains 30 grams of protein from eggs and
significantly prolongs the feeling of satiety.
During the
past twenty years, egg, despite its nutritional value, food was undesirable
because of the high levels of cholesterol and saturated fatty acids. However,
one should recall the nutritional value of the egg, and become familiar with
new knowledge about the ingredient.
Egg yolk
made up of water, proteins, fats, vitamins, pigments, carbohydrates and
minerals. Egg made up of water, proteins, and some carbohydrates, minerals
(phosphorus and magnesium), and traces of iron and sulfur.
nutrients
from the most common are almost all fat and fat are present in the yolk as a
lipoprotein complex. The whites are present neutral fats or triglycerides,
phospholipids and free cholesterol. Triglycerides and phospholipids are the
main components of fat. Phospholipids eggs among other things contain lecithin,
polyunsaturated fatty acids like dokosaheksainske (DHA), arachidonic fatty
acid. essential alpha-linolenic fatty acid is also present in the lipids of
eggs, but in a small proportion.
Of saturated
fatty acids in the egg the most common are palmitic and stearic. From
monounsaturated fatty acid is oleic most common. With the fat-soluble vitamins
and pigments, egg falls into a multifunctional and highly nutritious foods. The
egg is one of the richest sources of cholesterol in the diet of people, which
is why the seventies of the 20th Century simplified assessments of cholesterol
in food and cholesterol in blood, egg declare the major contributor to risk for
increased blood cholesterol levels, or for hypercholesterolemia, and thus for
cardiovascular disease. Although there are still some controversy regarding the
connection, most research has proven that saturated fats from food (one egg
only 1.5 g), and no cholesterol, why increased cholesterol in the blood.
Therefore, no eggs, and no cholesterol intake were not associated with the
incidence of cardiovascular disease.
Protein is
the second nutrients in the egg. Taking adult two eggs during the day, will
bring 30 percent of the daily need for protein. Proteins make egg minerals,
complete source because they contain all the essential amino acids in amounts
well balanced, yet are highly digestible.
In addition,
eggs contain all the vitamins except vitamin C .
was one of
the few sources of vitamin B12 (can help preserve mental activity helps
regulate metabolism and contributes to the formation of red blood cells). It
also contains vitamin D , which helps regulate calcium and phosphorus in the
body and contributes to the healthy operation of the immune system, and vitamin
E . Since carotenoids are present xanthophylls, lutein and zeksantin. They
contribute to the yellow color of egg yolks and attributed them to the
beneficial effects on eyesight. It is proved that these biologically active
components from eggs have higher availability than those from plant sources.
From minerals present include calcium, phosphorus, magnesium , zinc, copper,
iron and manganese. Yolk contains iodine, selenium, sulfur, potassium, sodium
and chlorine.
Japan, a country where the consumption of
eggs, the largest, has the lowest rate of death from cardiovascular disease.
Also no significant link between eating eggs, blood cholesterol levels and the
incidence of heart disease. The study, which followed 117 000 men is and women
aged 8-14 years showed that the risk of coronary heart disease in the same
people who ate less than one egg per week or more than one egg per day.
Clinical studies confirm the epidemic, according to which the egg as food has
very little, if any, effect on the risk of cardiovascular disease.
Weighting of
energy and nutritional value of the egg can be said to have a high nutritional
density, which is just another proof that the egg is desirable in the diet of
sensitive population groups (the poor, then, the young and the elderly and the
chronically ill) because in these groups appears insufficient intake of energy
and nutrients. Eggs are extremely useful and pregnant women in the diet should
include high-quality protein and other nutrients, among other choline which is
necessary for the brain development of the child.
Studies have
shown that consumption of eggs has an important effect on satiety, which is
explained by the chemical composition of eggs, or of protein and fat.
Egg
consumption slowed gastric emptying and slower response of blood glucose and
insulin. Effect on gastric emptying is considered to be due to the influence
yolks (not whites) on the secretion of cholecystokinin and gastric inhibitor
peptide. Given the global problem, the eggs may be included in the diet of
people who have problems with weight and diet program implemented to reduce or
maintain current weight.
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