Marianas Variety

Last updateWed, 20 Nov 2019 12am

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    Tuesday, November 19, 2019-11:06:40A.M.

     

     

     

     

     

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Researchers say eating eggs may improve your health

DURING the recent Micronesia Islands Forum held on Saipan, Commonwealth Healthcare Corp. CEO  Esther Muna said the leading causes of death in the region are cancer, diabetes, stroke, heart and lung diseases. 

Palau President Tommy Remengesau Jr. said the people of Micronesian are dying slowly due to dietary imbalances mostly brought about by imported food.

According to the Micronesia Land Grant program, more and more households in Yap are now into backyard poultry farming using imported breeds and a combination of local feed materials and commercial feed to produce eggs for consumption and sell the surplus for extra income. 

Islanders interviewed by this writer said they enjoy eating eggs whether they are organic or imported.  They said that it is easy to prepare eggs for meals to feed two or more children. But they worry that eggs might be unhealthy.

Jo Lewin, associate nutritionist for BBC Good Food, wrote that eggs are a very good source of inexpensive, high quality protein. A great amount of protein is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol and the whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. 

However, egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin which is the compound that enables emulsification in recipes such as hollandaise or mayonnaise.

A team of researchers from China and the U.K. led by Professor Liming Li and Dr .Canqing Yu from the School of Public Health, Peking University Health Science Center, set out to examine the association between egg consumption and cardiovascular disease, ischaemic heart disease, major coronary events, hemorrhagic stroke and ischaemic stroke. The study suggests  that people who consume an egg a day could significantly reduce their risk of cardiovascular diseases or CVD compared with eating no eggs.

The results showed that compared with people not consuming eggs, daily egg consumption was associated with a lower risk of CVD overall. Specifically those who consume egg daily (up to one egg/day) had a 26 percent  lower risk of hemorrhagic stroke — the type of stroke with a higher prevalence rate in China than in high-income countries — a 28 percent lower risk of hemorrhagic stroke death and an 18 percent lower risk of CVD death. Moreover, there was a 12 percent reduction in risk of ischaemic heart disease observed for people consuming eggs daily (estimated amount 5.32 eggs/week), when compared with the “never/rarely” consumption category (2.03 eggs/week).

Before you try any new diet plan, however, consult your doctor.