Eggs are the preferred staple of breakfast world wide,but for those looking to eat and live a healthy lifestyle the risk definitely outweigh the benefits. Eggs are contributors to Cancer, Cardiovascular disease, High Blood Pressure, Obesity, and of course high cholesterol.
When you hear about eggs there is always a discussion about cholesterol, but a deeply repressed fact is the substantually higher risk of Cancer. The studies on the extreme health risks are burried in advertising about the health benefits of eggs, and the high protien availability of eggs, We would rather not have caner, so read below for more information on eggs and cancer.
It is also important to point out that eggs are not limited to only your breakfast plate. Daily consumption of eggs can go way over what you think you are eating.and is common ingredient from in many every day foods.
Common Foods Containing Eggs
Pancakes and Waffles:
Pancakes and waffles are made with flour, milk, and eggs, along with other ingredients such as sugar, baking powder, and salt. Eggs in this dish serve as a binder and provide a light, fluffy texture.
Breads:
Many types of bread contain eggs, such as challah, brioche, and croissants. Eggs are used to create a tender, slightly sweeter bread that is perfect for sandwiches, toast, or dipping into soups.
Pizza Dough:
Pizza dough is a staple in many homes, and eggs can be added to the dough to create a crispier crust. The eggs help the dough hold its shape and give it a golden, crispy finish.
Baked Goods:
Many baked goods contain eggs, such as cakes, cookies, and muffins. Eggs in baked goods serve as a leavening agent, adding volume and structure to the final product.
Custard:
Custard is a creamy dessert that is made with eggs, milk or cream, sugar, and vanilla extract. It can be served either hot or cold, and it’s a great way to use up any leftover eggs.
Mayonnaise:
Mayonnaise is a popular condiment that is made with egg yolks, oil, vinegar or lemon juice, and seasonings. It is often used as a sandwich spread or as a base for salad dressings.
Pasta:
Many types of pasta are made with eggs, such as spaghetti, fettuccine, and tagliatelle. The eggs give the pasta a rich flavor and a tender texture.
Salad Dressings:
It is common for salad dressings to be made with eggs, such as Caesar dressing, which is made with egg yolks, garlic, anchovies, and Parmesan cheese. Eggs help to emulsify the dressing and give it a creamy texture.
Fried Rice:
Fried rice is a savory dish made with leftover rice, eggs, vegetables, and protein. The eggs in this dish serve as a source of protein and add a fluffy texture to the rice.
Protein Bars:
Many protein bars are made with egg white protein, which is a high-quality protein source that is easily digested and absorbed by the body. It helps to build and repair muscles and can be a convenient snack for people on the go.
Here are some potential health risks of eating only egg whites:
Lack of key nutrients:
Although egg whites are a sources of protein, they lack other essential nutrients found in the yolk – including vitamin A, vitamin D, vitamin E, vitamin B12, and folate. These nutrients help support brain function, maintain healthy skin, reduce inflammation, and support the immune system, which are all crucial for maintaining overall health.
Lower absorption of protein:
Although egg whites are high in protein, they lack the amino acid methionine. Methionine is essential for the body as it cannot be synthesized on its own. And hence, consuming only egg whites might lead to lower absorption of the protein from the egg whites.
Interference with proteins:
Egg whites contain a protein, known as avidin, which binds biotin – making it unavailable for the body to use. Consuming large amounts of egg whites can interfere with biotin absorption in the body, leading to biotin deficiency.
Eggs are well documented as a cancer promoting food
recent studies have shown an association between egg consumption and an increased risk of cancer. Specifically, studies have linked egg consumption to an increased risk of breast, ovarian, prostate, bladder, and gastrointestinal cancers.
One study published in the Annals of Oncology found that dietary cholesterol intake, which is high in eggs, was associated with an increased risk of several types of cancer. In particular, the study found that a high intake of cholesterol was associated with an increased risk of colorectal, lung, liver, pancreatic, and stomach cancers.
Another study, a pooled analysis of 15 prospective cohort studies published in the International Journal of Cancer, found that consumption of eggs and poultry was associated with an increased risk of prostate cancer. The study found that men who consumed the most unprocessed red meat, processed meat, poultry, seafood, and eggs had an increased risk of prostate cancer compared to those who consumed the least.
Similarly, a meta-analysis of prospective observational studies published in the British Journal of Nutrition found that egg intake was positively associated with cancers of the breast, ovary, and prostate. The study found that consuming one egg per day was associated with a 13% increased risk of breast cancer, a 24% increased risk of ovarian cancer, and a 8% increased risk of prostate cancer.
Another study published in Cancer Prevention Research found that meat, fish, poultry, and egg intake at the time of prostate cancer diagnosis was associated with an increased risk of prostate cancer progression. The study found that higher consumption of eggs was associated with a significant increase in the risk of prostate cancer progression.
A meta-analysis of observational studies published in Clinical Nutrition found that egg consumption was associated with an increased risk of ovarian cancer. The study found that women who consumed the most eggs had a 14% increased risk of ovarian cancer compared to those who consumed the least.
Another meta-analysis published in European Journal of Nutrition found that higher egg consumption was associated with an increased risk of gastrointestinal neoplasms, which include cancers of the digestive system.
Finally, a meta-analysis published in Nutrition and Cancer found that egg consumption was associated with an increased risk of bladder cancer. The study found that consuming three eggs per week was associated with a 31% increased risk of bladder cancer compared to consuming one egg per week.
Cardiovascular Risk
One of the most talked-about health risks associated with the consumption of eggs is their potential to increase the risk of cardiovascular disease. Several studies have shown a correlation between egg consumption and poor cardiovascular health.
A study published in the American Journal of Clinical Nutrition found that consuming one egg a day was associated with a 9% increased risk of heart failure. Similarly, a study published in JAMA found that consuming more than six eggs per week was associated with a higher risk of cardiovascular disease.
One reason why eggs may be bad for the heart is their cholesterol content. One large egg contains roughly 185mg of cholesterol, which is more than half of the recommended daily intake. High cholesterol levels are a known risk factor for heart disease.
Obesity
Studies have shown that high egg consumption may contribute to weight gain, which is a concern for many people striving to maintain a healthy weight.
One particular study published in the Journal of the Academy of Nutrition and Dietetics found that consuming two eggs per day led to a significant increase in weight gain over the course of eight weeks. The study involved a group of overweight men and women between the ages of 25 to 60. They were given eggs to eat as part of their daily diet and were advised to consume the same number of calories as before the study.
By the end of the study, the participants who ate two eggs per day experienced a significant increase in their body weight, body mass index (BMI), and waist circumference. The increase in weight and BMI was greater in women than in men, indicating that high egg consumption may have more adverse effects on females.
There are several reasons why high egg consumption may contribute to weight gain. Eggs are a rich source of dietary fat and calories, which can add up quickly if consumed in excess. Also, eggs are high in cholesterol and saturated fat, which have been linked to increased levels of low-density lipoprotein (LDL) or “bad” cholesterol levels in the blood.
Moreover, eggs are often served with high-calorie accompaniments such as bacon, cheese, and butter. These extra calories can add up and contribute to weight gain even when consumed in limited quantities.
High Blood Pressure
High blood pressure is a significant risk factor for cardiovascular disease and stroke. Unfortunately, eggs may also contribute to high blood pressure. A study published in the Journal of Human Hypertension found that consuming two eggs per day for six weeks led to a significant increase in systolic blood pressure.
The reason why eggs may contribute to high blood pressure is unclear. However, one theory is that the high sodium content in eggs may be to blame. One large egg contains roughly 70mg of sodium, which can add up quickly over multiple servings.
Cholesterol
Finally, it’s worth discussing the cholesterol content of eggs in more detail. As mentioned earlier, one large egg contains nearly 200mg of cholesterol, which is more than half of the recommended daily intake.
High cholesterol levels have been linked to an increased risk of cardiovascular disease.
Poisoning and deaths from eggs
Salmonella is a bacterium that can cause food poisoning. One of the most common sources of salmonella is eggs. Eggs can carry salmonella bacteria both on the shell and inside the egg itself. When not cooked properly, these bacteria can make you sick.
Salmonella poisoning is a serious and often dangerous illness. Symptoms can include diarrhea, fever, and abdominal cramps. In some cases, salmonella poisoning can even be fatal. This is why it is important to take steps to prevent salmonella infection.
According to the Centers for Disease Control and Prevention (CDC), salmonella is responsible for 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States each year. Eggs are a common source of this illness. In fact, the CDC estimates that about 79,000 cases of foodborne illness and 30 deaths each year are caused by eating eggs contaminated with salmonella.
Conclusion
In conclusion, consuming eggs come with health risks. Consuming too many eggs can increase the risk of Cancer,cardiovascular disease, obesity, high blood pressure, and high cholesterol levels. If you’re concerned about your health, it’s worth considering limiting your egg intake and opting for other protein sources, such as nuts, beans, or a whole food plant based diet.
Videos:
Nutrition Facts:
A MUST WATCH – Dr. Michael Greger Exposes The Truth About The Egg Industry
https://nutritionfacts.org/video/how-our-gut-bacteria-can-use-eggs-to-accelerate-cancer/
https://nutritionfacts.org/video/eggs-and-breast-cancer/
The Egg Board Studies – How to falsify report data
https://nutritionfacts.org/video/how-the-egg-board-designs-misleading-studies/
Sources:
American Journal of Clinical Nutrition – https://academic.oup.com/ajcn/article/102/4/977/4569830
JAMA – https://jamanetwork.com/journals/jama/fullarticle/2728487
International Journal of Obesity – https://www.nature.com/articles/0802521
Journal of the Academy of Nutrition and Dietetics – https://www.sciencedirect.com/science/article/pii/S2212267213007213
Journal of Human Hypertension – https://www.nature.com/articles/jhh201679
Journal of the American College of Nutrition – https://www.tandfonline.com/doi/full/10.1080/07315724.2018.1491191