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Eggs And Nonalcoholic Fatty Liver Disease

eggs and nonalcoholic fatty liver disease

Studies have shown a possible association between egg consumption and nonalcoholic fatty liver disease, but the cause-and-effect relationship is unclear. Researchers looked at data from the National Health and Nutrition Examination Survey database to assess the relationship between egg consumption and liver tests. Researchers used logistic regression and adjusted linear models to assess the covariance between egg consumption and NAFLD. They found that higher egg consumption was associated with lower levels of both cholesterol and saturated fatty acids and higher levels of monounsaturated and polyunsaturated fats.

Eggs contain high levels of cholesterol and are a common food in Western diets. Egg consumption is associated with increased risk of NAFLD, although a higher intake of cholesterol in the diet is also associated with higher risk of NAFLD. In one study, Baumgartner et al found that daily egg consumption increased serum cholesterol levels, but had no effect on endothelial function or inflammation. The researchers also found that egg white hydrolyzed with pepsin reduced the occurrence of hepatic steatosis in healthy subjects.

Although eggs are high in cholesterol, they are a low-calorie source of protein, minerals, and other nutrients that improve human health. In addition to protein and vitamin content, eggs contain unsaturated fatty acids that reduce the risk of cardiovascular disease.

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