There is a common belief in society that the elderly, especially those with coronary heart disease, should not eat egg yolks, which are high in cholesterol. This has led some elderly people to be "afraid of eggs," believing that consuming egg yolks leads to coronary heart disease, arteriosclerosis, and other cardiovascular diseases. However, is this really the case?
In recent years, scientists at home and abroad have 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 and keep them in a suspended state, which is beneficial for lipids to pass through the vessel wall and be utilized by tissues, thereby reducing cholesterol levels in the blood. American nutritionists extracted lecithin from eggs and had patients with cardiovascular diseases consume 4 to 6 tablespoons daily. After three months, the patients' serum cholesterol levels decreased significantly; it was also unexpectedly effective in treating atherosclerosis, indicating that the lecithin in eggs has a therapeutic effect on high cholesterol.
Nutritionists have also proven that when cholesterol combines with protein, it forms a "lipoprotein." This "lipoprotein" is divided into very-low-density lipoprotein (VLDL), low-density lipoprotein (LDL), and high-density lipoprotein (HDL) based on particle size. The first two can be deposited on the blood vessel wall, while the latter has the effect of removing cholesterol from the vessel wall. In this way, the components in eggs can mutually restrict and offset each other, so eating eggs does not harm health. The nutritional contribution of eggs to the human body can be described as "the benefits outweigh the drawbacks."
Eating eggs has more benefits than drawbacks.
The reasons for high cholesterol levels in the blood of patients with atherosclerosis are multifaceted. It is mainly related to an unbalanced diet and lack of certain nutrients, not due to eating egg yolks. Moreover, long-term avoidance of cholesterol-containing foods can also lead to nutritional deficiencies. In addition, the lecithin in eggs, after being digested and absorbed by the human body, can release acetylcholine, which is a chemical substance that transmits information in nerve cells. The more acetylcholine there is in the brain, the faster information is transmitted, and the more beneficial it is for enhancing human memory.
Although eating eggs is beneficial, it does not mean that the more you eat, the better. Considering the body's needs and digestive function, it is advisable for the elderly to eat 1 to 2 eggs per day. The way they are eaten can be determined according to their specific conditions and preferences.