New Zealand Fitness - - NUTRITION -

es­sen­tial, the type and amount of choles­terol in our blood cor­re­lates with heart dis­ease risk. Yes, egg yolks are high in choles­terol and are a ma­jor source of di­etary choles­terol. How­ever, we now know it is sat­u­rated fatty acids that have a greater ef­fect on blood choles­terol lev­els and there­fore, heart dis­ease risk.

Un­til re­cently, the Heart Foun­da­tion rec­om­mended peo­ple at high risk of heart dis­ease limited egg in­take to three eggs per week. How­ever, since the Heart Foun­da­tion’s orig­i­nal po­si­tion pa­per was pub­lished in 1999, most or­gan­i­sa­tions around the world have re­laxed their ad­vice on eggs. This has been based on cur­rent avail­able sci­en­tific ev­i­dence. Other or­gan­i­sa­tions to have re­laxed their rec­om­men­da­tions on eggs in­clude the Aus­tralian Heart Foun­da­tion, Bri­tish Heart Foun­da­tion and Amer­i­can Heart As­so­ci­a­tion.

In line with this, the Heart Foun­da­tion com­mis­sioned an in­de­pen­dent sci­en­tific re­port ti­tled Eggs and the Heart which was is­sued in Jan­uary this year. Based on cur­rent ev­i­dence, the Heart Foun­da­tion is now rec­om­mend­ing New Zealan­ders at in­creased risk of heart dis­ease can eat up to six eggs

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.