Do eggs actually increase cholesterol and harm our health?

Overall nutritional concept crucial: Effects of eggs on health

People with a high cholesterol level are usually advised to eat healthier and, above all, to avoid eggs. But are they really guilty? This question can not be answered as generally according to health experts. How eggs affect the cholesterol level depends on the overall nutritional concept.

Elevated cholesterol levels can be dangerous

About every third German citizen has high cholesterol. An elevated cholesterol level can lead to diseases of the vessels, with possible consequences such as a heart attack or stroke. Often, patients will be advised to cholesterol-lowering drugs. However, some experts say that they do more harm than good because they can cause muscle pain and increase the risk of diabetes. The most important thing anyway is a diet change to lower the mirror. Above all, lower egg consumption is often cited here. Are eggs really that harmful??

Although it is warned for health reasons again and again against high egg consumption, but how eggs affect the cholesterol level, hung according to health experts from the overall nutritional concept. (Image: motorolka / fotolia.com)

The entire nutritional concept is crucial

According to many health experts, the years of warnings about eggs and butter in connection with high cholesterol are no longer valid.

It's not that easy, says the German Heart Foundation. In a recent communication, the Foundation points out that it is not the egg alone, but the entire nutritional concept that determines whether a health risk is imminent.

"How eggs affect the cholesterol level can not be answered in general, because the cholesterol intake depends very much on the rest of the diet and other factors and not solely on the consumption of eggs," explains cardiologist Prof. Dr. med. med. Helmut Gohlke from the board of the Herzstiftung.

Avoid unhealthy saturated fats in sausage, bacon and co

The view when eating should not fall on the individual food component egg, according to the experts. Rather, it depends on the overall nutrition concept.

According to Prof. Gohlke, in an experimental study, per 100 mg daily cholesterol intake by egg consumption for several weeks (one egg contains about 250-280 mg cholesterol), the LDL cholesterol level in young men increased by 1.5 mg / dl and at young women at around 2.1 mg / dl.

"However, the effect on serum cholesterol level is highly dependent on the rest of the diet. A high proportion of polyunsaturated fats in the diet reduces cholesterol intake, "explains Prof. Gohlke.

"However, the higher the proportion of saturated fats in the diet, the greater the increase in cholesterol. In addition, the saturated fats enhance the clotting activity in the blood. As a result, they promote coronary heart disease, heart attack and stroke, "says the expert.

Saturated fats are hidden in considerable quantities, for example in meat, bacon, sausage, ham and lard.

Although saturated fats are also found in dairy products such as cheese, the saturated fats from the milk of cows, sheep and goats are judged to be rather favorable.

How many eggs are allowed

In a Spanish observational study on a group of 14,185 healthy university graduates, there was no increased risk of coronary heart disease (CHD) in the group of people who consumed more than four eggs per week.

In US studies, there was an association between more frequent egg consumption (more than four eggs per week) and an increased risk of diabetes; however, this link did not exist for studies conducted outside the US.

"This suggests that the common and popular preparation of eggs in the US, for example, with bacon may play a greater role than the egg itself."

Therefore, those who want to eat a heart-healthy diet are best placed to emphasize their diet on vegetables, fruits, whole grains, poultry, fish, legumes, rapeseed and olive oil (not coconut or palm oil) and nuts.

Especially recommended is the Mediterranean diet.

"This diversified diet is most likely to fulfill these characteristics without having to worry about the individual components mentioned," says Prof. Gohlke. (Ad)