Diet and nutritionEggs and metabolic syndrome — foe or ally?
Sources: 6 · Article: 8 415 characters
Tadeusz Trziszka believes that 2–4 eggs a day do not harm people without physiological dysfunction and may have a beneficial effect on their health and well-being.
- According to him, the number of eggs eaten has no direct link to blood cholesterol levels.
- Tadeusz Trziszka says that an egg has about 75 kcal and can be included in weight-loss diets.
What the authors write
Tadeusz Trziszka
Eating 2–4 eggs a day is not harmful to people without physiological dysfunction and, according to Tadeusz Trziszka, may have a beneficial effect on their health and well-being.
„Based on my personal practice and many experiences beyond typical scientific studies, I conclude that eating 2–4 eggs a day in various forms does not pose a health risk to people without physiological dysfunction. On the contrary, it has a positive effect on health and well-being. This is linked to the relatively high content of ovo-phospholipids, a complete amino acid profile, a rich vitamin content, especially B vitamins, including B12, and a range of other bioactive substances.”Na podstawie osobistej praktyki i wielu doświadczeń poza typowymi badaniami naukowymi stwierdzam, że konsumpcja 2 ÷ 4 jaj dziennie w różnej postaci u osób bez obciążenia dysfunkcją fizjologiczną nie stanowi zagrożenia dla zdrowia, a wręcz przeciwnie – pozytywnie wpływa na zdrowie i samopoczucie, co związane jest z relatywnie wysoką zawartością ovofosfolipidów, pełnym profilem aminokwasowym, bogatą zawartością witamin, zwłaszcza z grupy B, w tym B12 oraz szeregiem innych biosubstancji.
Tadeusz Trziszka
According to Tadeusz Trziszka, in people with normal metabolic function, cholesterol from eggs does not pose a risk to the circulatory system.
„It has been found that the cholesterol in eggs does not pose a risk to the circulatory system or contribute to arteriosclerosis in people with normal metabolic function [27, 68, 69, 76, 79]. At a conference in Atlanta, USA, the slogan “Two eggs every day is okey” was highlighted.”Okazało się, że zawarty w jajach cholesterol nie stanowi zagrożenia dla układu krążenia i nie przyczynia się do arteriosklerozy u osób z normalną funkcją metaboliczną [27, 68, 69, 76, 79]. Na jednej z konferencji w Atlancie (USA) wyeksponowano hasło: Two eggs every day is okey.
Tadeusz Trziszka
Tadeusz Trziszka claims that the number of eggs eaten has no direct link to blood cholesterol levels.
„Therefore, the number of eggs consumed has no direct link to blood cholesterol levels [27, 28, 76, 81]. Recent scientific publications have also noted controversy regarding phospholipids, especially lecithin. It has been suggested that TMAO may form in the digestive tract, which could cause cardiovascular disease [77, 78].”Zatem liczba spożywanych jaj nie ma bezpośredniego związku z poziomem cholesterolu we krwi [27, 28, 76, 81]. Ostatnio można też w publikacjach naukowych zauważyć kontrowersje w odniesieniu do fosfolipidów, zwłaszcza lecytyny – sugeruje się powstawanie TMAO w przewodzie pokarmowym, co mogłoby powodować choroby sercowo-naczyniowe [77, 78].
Tadeusz Trziszka
Tadeusz Trziszka says that one egg has about 75 kcal and can be included in weight-loss diets.
„In addition, eggs are low in calories (about 75 kcal), which should encourage their use in weight-loss diets. However, how many eggs people eat depends on individual factors, including allergies, sensory preferences, dietitians’ recommendations, and personal awareness.”Ponadto jajo jest niskokaloryczne (ok. 75 kcal), co powinno zachęcać do jego stosowaniua w dietach odchudzających. Niemniej jednak poziom konsumpcji jaj jest uwarunkowany cechami osobniczymi, w tym alergennością, aspektami sensorycznymi, zaleceniami dietetyków oraz indywidualną świadomością.
Tadeusz Trziszka
Tadeusz Trziszka believes there is no need to fear eggs in the daily diet, and the PURE studies he cites point to their high nutritional and biomedical value.
„The large-scale PURE studies [76] clearly point to the high nutritional and biomedical value of eggs. Until recently, influential groups, including scientific bodies, particularly in the United States, recommended eating 3 to 4 eggs per person per week.”Natomiast badania PURE [76], prowadzone na dużą skalę, wyraźnie wskazują na wysoką wartość żywieniową i biomedyczną jaj. Do niedawna środowiska opiniotwórcze, w tym naukowe, szczególnie amerykańskie, zalecały spożycie jaj na poziomie 3 do 4 sztuk na osobę na tydzień.
Research from PubMed · Europe PMC
We selected 2 studies with the best, positive results. This is a selection, not a full review of all research.
Total number of studies on this topic in PubMed: 126.
In a study of Korean adults, eating eggs 4–7 times a week was associated with a lower prevalence of metabolic syndrome.
Aim of the study: The effect of high egg intake on metabolic syndrome (MetS), a major risk factor for cardiovascular disease (CVD), has not been clearly elucidated. This study was conducted to review the literature related to egg consumption and the risk of metabolic disease as well as to examine the association between high egg intake and MetS in Korean adults.
Results: Egg consumption 4–6 times a week and once a day was significantly associated with a lower prevalence of MetS (odds ratio (OR)=0.82; 95% confidence interval (CI)=0.71–0.95 for 4–6 times a week, OR=0.83; 95% CI=0.69–0.99 for once a day) compared with eating eggs less than once a month. However, eating two or more eggs per day was not associated with MetS. Regarding the components of MetS, eating eggs once a day reduced the prevalence of abdominal obesity, and eating 2–7 eggs per week was found to prevent a decrease in high-density lipoprotein cholesterol levels. This study suggests that while eating eggs 4–7 times a week is associated with a lower prevalence of MetS, eating two or more eggs a day is not associated with a reduced risk of MetS.
Money for the studynot stated
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?unknown
Type of studyobservation of people
Participants23 993
“Not stated” does not mean nobody paid — the database does not always record it.
In people with metabolic syndrome, eating whole eggs as part of a plant-based diet was associated with lower levels of the oxidation marker MDA than the egg substitute.
Aim of the study: We recently reported that the inclusion of whole eggs in plant-based diets (PBD) increased plasma choline, lutein, and zeaxanthin in individuals with metabolic syndrome (MetS). The objective of the current study was to evaluate whether this dietary pattern would protect against oxidative stress and low-grade inflammation, two common characteristics of MetS.
Results: However, plasma malondialdehyde (MDA) concentrations were lower (p < 0.05) during the EGG and baseline periods compared with SUB. In addition, the increases in dietary lutein and zeaxanthin previously observed had a strong positive correlation with PON-1 activity (r = 0.522, p < 0.01) only during the EGG period, whereas plasma zeaxanthin was negatively correlated with MDA (r = −0.437, p < 0.01). The number of participants with MetS fell from 24 during screening to 21, 13, and 17 during the BL, EGG, and SUB periods, respectively, indicating that eggs were more effective in reversing the characteristics of MetS. These data suggest that adding eggs to a PBD does not negatively affect inflammation or oxidative stress; on the contrary, eggs seem to provide additional protection against the biomarkers that define MetS.
Money for the studycompany or manufacturer · Egg Nutrition Center, American Egg Board
Do the authors have ties to companies?yes — the authors reported it
Did a manufacturer help with the study?YES
Type of studystudy with random allocation to groups (RCT)
Participants24
“Not stated” does not mean nobody paid — the database does not always record it.
Perspectives and opinion materials
The content below presents the authors’ opinions, interpretations and hypotheses. It is not treated as equal to scientific studies and systematic reviews.
Orthomolecular Medicine News Service Opinion material
„The low-fat diet left a void that was filled with sugar or starch (readily metabolized into glucose) in the form of pasta, potatoes, or white bread. Pasta consumption went nuts, with many more appealing shapes appearing month after month. This situation seemed similar to the unforgivably simplistic thinking applied to the cholesterol problem: cholesterol is bad for your heart; eggs are a source of cholesterol; therefore, don't eat eggs.”The low fat diet left a void that was filled with sugar or starch (readily metabolized into glucose) in the form of pasta, potatoes or white bread. Pasta consumption went nuts with many more attractive forms appearing month by month. This situation seemed similar to the unforgivable simplistic thinking applied to the cholesterol problem: cholesterol is bad for your heart; eggs are a source of cholesterol; therefore, don't eat eggs.
Orthomolecular Medicine News Service Opinion material
„Foods ([29, 30]) *No gluten; minimal dairy (grass-fed butter and eggs are OK as long as there is no egg allergy). 3 cups leafy greens (arugula, collards, kale, etc.); 3 cups colorful foods (beets, carrots, berries); 3 cups sulfur-rich foods (broccoli, cauliflower, cabbage, kale, collards, Brussels sprouts). Least expensive option: homegrown, non-certified organic; most convenient option: frozen. Ideally, drink half your body weight in ounces of water daily, e.g. 80 oz of water for 160 lbs; no fluoride and little chlorine.”Foods ([29, 30]) *No gluten; minimal dairy (grass-fed butter and eggs are OK as long as no egg allergy) 3 cups leafy greens (arugula, collards, kale, etc.) 3 cups colorful (beets, carrots, berries) 3 cups sulfur-rich (broccoli, cauliflower, cabbage, kale, collards, Brussels sprouts) Least expensive way is homegrown non-certified organic; most convenient way is frozen Ideally, half your body weight in ounces of water daily, e.g. 80oz water for 160lbs; no fluoride and little chlorine.
Orthomolecular Medicine News Service Opinion material
„In the metabolic process, some foods such as meat, cheese, fish, and eggs produce acid (low pH). Other foods such as vegetables, fruits, and nuts make the body more alkaline (high pH). How your body manages pH: The pH of the blood and body organs is kept within very tight limits near 7.4 (between 7.35 and 7.45). This is achieved through several mechanisms.”In the metabolic process, some foods such as meat, cheese, fish, and eggs generate acid (low pH). Other foods such as vegetables, fruits, and nuts cause alkalinity (high pH). How your body manages pH The pH of the blood and body organs is kept within very tight limits near 7.4 (between 7.35 to 7.45). This is accomplished by several mechanisms.
Pisaczek does not judge who is right. It shows what was written and where to read it. Every sentence above has its source.