A common belief in society is that the elderly, especially those with coronary heart disease, should avoid eating egg yolks, which are high in cholesterol. This has led many seniors to develop a fear of eggs, believing that consuming yolks is the root cause of coronary heart disease and hyperlipidemia. In fact, this "fear of eggs" is completely unnecessary.
Scientists have recently discovered that in addition to cholesterol, egg yolks are also rich in lecithin. Lecithin is a powerful emulsifier that can make cholesterol and fat particles smaller, keep them in a suspended state, and facilitate the transport of lipids through the vessel wall to be utilized by tissues, thereby reducing cholesterol levels in the blood. American nutritionists extracted lecithin from eggs and had patients with cardiovascular diseases consume it daily. After three months, the patients' serum cholesterol levels decreased significantly; it was also used to treat atherosclerosis and yielded unexpected therapeutic effects. This indicates that the lecithin in eggs has a therapeutic effect on high cholesterol.
P>When cholesterol combines with protein, it forms a "lipoprotein." These "lipoproteins" are classified by particle size into very-low-density lipoprotein (VLDL), low-density lipoprotein (LDL), and high-density lipoprotein (HDL). The first two can deposit on the walls of blood vessels, while the latter can remove cholesterol from the vessel walls. Thus, the components in eggs can counteract and neutralize each other. The nutritional contribution of eggs to the human body can be said to be "greater than the harm."The reasons for high cholesterol levels in the blood of patients with atherosclerosis are multifaceted. It is mainly related to an unbalanced diet and a lack of certain nutrients, not necessarily due to eating egg yolks. Furthermore, long-term avoidance of cholesterol-containing foods can also lead to nutritional deficiencies.
In addition, after being digested and absorbed by the human body, the lecithin in eggs can also release acetylcholine. Acetylcholine is a chemical substance that transmits information in nerve cells. The higher its content in the brain, the more beneficial it is for improving memory and can help prevent memory decline, a common condition in people over 60. At the same time, it has the effect of maintaining and enhancing memory for people of all ages.
Although eating eggs is beneficial, more is not necessarily better. Considering nutritional needs and digestive function, it is advisable for the elderly to eat one egg per day.