At one time, eggs were a staple of a healthy and nutritious American breakfast. During 1960s, the AHA (American Heart Association) stated that people should not eat over three egg yolks per week to restrict the intake of cholesterol, which is a contributing aspect of cardiovascular disease. During 1990s, the ENC (Egg Nutrition Center) responded by stating the nutritional benefits of eggs, as well as high-quality protein that encourages development and healthy growth in kids plus keeping them feeling full for longer. The egg yolk also consists of carotenoids such as zeaxanthin and lutein—which decreases the perils for cataracts, macular degeneration, atherosclerosis and some types of cancer—and water-soluble vitamin choline that plays a significant role in fetal and neonatal development.
Earlier in this year, another review stated that the more eggs an individual eat, the more likely they are to develop cardiovascular disease and pass away early. Additionally, consuming eggs also has been associated with a surged peril of diabetes. While such studies point at a link, they do not prove that eggs induce these conditions. The scientists from the TTU (Texas Tech University) Nik Dhurandhar, John Dawson, and Samudani Dhanasekara, set out to find out a relationship amid foods and eggs as this relationship might affect diabetes and cardiovascular disease.
On a similar note, recently, a researcher developed a method to reverse and even prevent obesity. Reportedly, obesity is a rising issue in the U.S. As per to the new estimates from the NIH (National Institutes of Health), over one-third of adults in the U.S. are obese and that rate has been surging steadily for decades. Dr. Shu Wang—Associate Professor from the TTU—has discovered a way in regard to nanotechnology to reverse and prevent obesity. Technically, obesity is defined by an increase in adipose tissue, which most of the people call as fat.