News & Events
Eggs and associated cholesterol may not be so dangerous
- February 9, 2020
- Posted by: Wiley M. Wagner
- Category: Science
Many scientists at all times actively debated whether cholesterol is the number one cause in the risk of developing cardiovascular diseases and in the context of developing an early risk of heart attack. Here's a new study straight from the University of Eastern Finland, regarding the relationship between egg consumption and this risk, found that even a high percentage of cholesterol does not directly lead to the development of an early heart attack, as well as to other cardiovascular diseases. It is worth noting that the results obtained are nevertheless more focused on Finns and people living in similar geographical conditions.
And all because only 30-35% of the population of Finland – exactly like other northern regions – possess the so-called apoliprotein APOE4, which is responsible for the proper regulation of cholesterol metabolism. In other words, in the northern peoples, this regulation occurs somewhat faster, which means that it is possible, on average, to develop a particular heart disease from high consumption of cholesterol-containing products.
But, as it turned out, such a threat is only theoretical, because based on observation of several hundred volunteer test subjects – some of which did not consume cholesterol at all, and some ate one fried egg a day – the scientists found that there was no statistical basis for the expectation of such a development. risk. In addition, the scientists also noted that they did not notice almost any differences between the consumption of low and medium cholesterol – for most users, so this will not have a special purpose.
However, scientists hastened to clarify that the illustrated data primarily concerns residents of Finland and the northern regions, but about the same thing can be said about other peoples. So for now, experts are interested in conducting some additional tests and clarifying some points related to the consumption and processing of cholesterol.