New weekly egg consumption norms: US cardiologists approve up to 12 eggs

However, recent studies by American cardiologists have made important conclusions that can change attitudes towards this product.

According to experts, moderate consumption of eggs — up to 12 pieces per week — is absolutely safe for the health of the cardiovascular system. Moreover, scientists emphasize that this food product has many useful properties that are important to consider when creating a balanced diet.

The unique composition of eggs

Eggs contain a whole range of valuable nutrients. This is, first of all, high-quality protein, which is easily absorbed by the body. In addition, eggs are a rich source of B vitamins (B12, B5, B2), beta-carotene, selenium and phosphorus.

All these elements are extremely important for the normal functioning of various body systems, including the cardiovascular system. B vitamins, for example, are involved in the processes of hematopoiesis, the functioning of the nervous system and metabolism. Selenium, in turn, has powerful antioxidant properties, protecting cells from oxidative stress.

Thus, including eggs in your diet allows you to provide your body with a wide range of essential nutrients, which has a positive effect on overall well-being and heart function.

Safe consumption rate

Studies have shown that eating up to 12 eggs a week does not increase blood cholesterol levels. Of course, this figure may vary depending on individual characteristics of the body, health status, and cooking method.

So, if eggs are fried using a large amount of oil or fat, their effect on cholesterol will be more pronounced. Therefore, experts recommend preferring more gentle cooking methods - boiling, baking, or steaming.

If you have chronic diseases, especially those associated with heart and vascular disorders, the egg consumption rate should be discussed with your doctor. But in general, for most people, 12 eggs a week is a completely safe and reasonable dose.

Benefits of eggs for the heart

In addition to their rich nutritional composition, eggs have another valuable property - they help reduce the risk of cardiovascular diseases. This is due to the fact that they contain choline, a substance that plays a key role in regulating the level of "bad" cholesterol in the blood.

In addition, eggs are a source of unsaturated fatty acids, in particular omega-3. These compounds have a pronounced anti-inflammatory effect, which also has a beneficial effect on the cardiovascular system.

Thus, new data allow us to say with confidence that eggs are not only a tasty and nutritious product, but also a heart-healthy component of the diet. Including this product in the diet in reasonable quantities (up to 12 pieces per week) can bring many benefits to the body.