Eggs May Lower Blood Pressure
Despite the fact that eggs were thought to be a questionable food for healthy diets, recent studies show just the opposite. Studies have shown that consuming eggs has no effects on blood cholesterol levels. Furthermore, eggs have a high protein content, which is crucial for healthy muscles. Can eggs lower blood pressure?
Health professionals have limited egg intakes for years. But today, they’ve lifted their bans. In any case, you should eat them in moderation and follow a balanced diet rich in fruits, vegetables, and fresh products.
Can eggs lower blood pressure?
Scientists have studied the presence of a peptide in egg white protein that may have a positive impact on blood pressure. According to the studies, the peptide can inhibit the angiotensin-converting enzyme, thus blocking blood pressure from rising.
In any case, we need more studies to test the efficiency of the peptide and how it works in different conditions. Currently, investigators suggest that eating eggs regularly might be similar to a small daily dose of captopril without the side-effects.
All the published studies on the peptide had animal subjects. Human studies are the next necessary step to extrapolating the findings.
Eggs can lower blood pressure: full of nutrition
In addition to the above, eggs also offer other wonderful nutrients. First, they boast a high vitamin D content, which many people lack in their diets.
Vitamin D is closely linked to bone health, the immune system and the prevention of complex diseases. It’s a micronutrient that the body can synthesize from exposure to sunlight; however, humans need to include it in their diet if they lack exposure.
Furthermore, eggs also offer fatty acids, most of them being saturated fats. Though popular belief tends to say otherwise, you actually need saturated fats for a healthy, efficient body.
Easy to prepare
Another advantage that eggs have is their versatility. Whether you cook them in a pan for an omelet or scrambled eggs, they’re great dishes. In addition to tasting great, prep is usually simple and fast. Not to mention, you can add in other ingredients easily.
You only need to limit your fried eggs. Frying foods creates natural chemical compounds such as acrylamide.
Eggs don’t increase cholesterol
They actually have very little influence on your blood cholesterol levels. Only a handful of foods can and normally they only raise the levels very slightly.
Similarly, besides a regular consumption of oily fish and nuts, only a few foods can reduce cholesterol. Make sure to watch out for trans fats; they pose the highest danger for cardiovascular health.
Studies on human subjects regarding eggs and lipid profiles show that the increase in cholesterol is the same after consuming 4 or 16 eggs every week.
Thus, while there’s a small initial increase in cholesterol levels, it’s not a reason to panic as they stay the same even after increasing egg consumption. Furthermore, recent studies also question the actual influence of cholesterol on cardiovascular health. In short, our fears are founded on questionable understandings.
Concluding thoughts on egg consumption
Eggs are a great addition to regular diets. They have an excellent source of proteins for strong muscles in addition to vitamin D. Adding on, some studies suggest that they can have antihypertensive effects in humans, which could work nicely with medication.
Lastly, we want to bust the myth that eggs raise cholesterol levels and that you should limit your weekly consumption. In any case, contacting your nutritionist to build the best meal plan for you is our biggest recommendation.It might interest you...
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- He H., Zhang T., Zhou J., Zhu Z., Na X., Zhou G., Zhuang G., Liu A., Associations of physical activity and egg intake with hypertension among Chinese middle-aged and older population. Sci Rep, 2019. 9 (1): 7722.
- Browning LC., Cowieson AJ., Vitamin D fortification of eggs for human health. J Sci Food Agric, 2014. 94 (7): 1389-96.