Eggs: clearing the charges, exploring the potential!

Abstract

Of all the various kinds of foods, an egg is special for its combination of all essential food nutrients in one item. However for much of the past 40 years, the public has been warned away from eggs because of concerns that they increase the risk of coronary heart disease and stroke and a claim that they raise the blood pressure by causing vasoconstriction. In Tanzania, up to date there are some cultures that forbid women in general or pregnant women in particular from eating eggs due to a belief that they will get bald babies or have problems during delivery.

Several studies over the years have examined egg intake and its relationship with coronary outcome. When dietary confounders were considered, no association was seen between egg consumption and the risk of coronary heart disease in non-diabetic men and women.

Recent researches have not only linked eggs with biological functions beyond basic nutrition but to a huge potential in the medical field. Eggs are now linked to fetal brain development and boosting of the immune system thus consequently lowering the risk of getting breast cancer, colon and lung cancer. For already developed cancer, eggs show potential for the development of promising anticancer drugs through the production of Monoclonal antibodies. They are also proven to prevent cataract and macular degeneration and protect against heart attacks and strokes by preventing arteriosclerosis and facilitating fat metabolism.

Moreover researchers now not only prove eggs do not increase your blood cholesterol, but also link eggs to lowering high blood pressure by acting like an antihypertensive through an ACEI like inhibiting mechanism.

Components in eggs were also found to be active as anti-adhesives, microbiocidals and as chelators in metal poisoning.

Good news to egg lovers again!