And just a short while after a study exploded the myth that eggs can increase the risk of high cholesterol and heart disease, another study released from the University of Alberta in Canada (reported in the Journal of Agricultural and Food Chemistry) has suggested that starting your day on an egg could actually help keep your blood pressure in check.

More research needs to be done, but scientists showed that eggs produce proteins that can mimic the action of powerful blood-pressure-lowering drugs, such as ace inhibitors, which are prescription-only pills taken by millions around the world. These drugs lower blood pressure by stopping the hormone angiotensin from narrowing the body’s blood vessels. This recent research shows that when eggs come into contact with stomach enzymes they can produce a protein that can act in the same way.

A British Heart Foundation study has exploded the misconception that eggs can cause heart attacks. In fact, researchers suggested that one egg a day as part of a balanced diet can not only boost health, but actually help people lose weight.

In the 1960s the average Britain ate five eggs a week, boosted by the government ‘go to work on an egg’ campaign, but during the 70s and 80s consumption fell dramatically after health minister Edwina Currie suggested that eggs were infected with salmonella and official advice suggested a three-a-week limit. In 2005 the British Heart Foundation dropped this limit and suggested that we can eat more, but in 2009 it appears that the message is still not getting through as most people still only eat two to three eggs a week.

 

The British Heart Foundation used to recommend that people limit their consumption to no more than three eggs a week because eggs contain cholesterol, which is known to increase the risk of heart disease. In 2005 it dropped this advice because studies showed that little of the cholesterol in eggs actually made its way into the blood. Many people, however, still aren’t aware that it really is safe to go to work on an egg each day, so now a paper presented to the British Nutrition Foundation has set out the definitive evidence showing there is no link between increased egg consumption and an increased risk of heart disease. The paper shows that it is not increased egg consumption but factors such as smoking, being overweight, and a lack of physical exercise that can influence blood fat and cholesterol levels and increase risk of heart disease. The only people advised against eating too many eggs are people with a condition called familial hypercholesterolaemia. (See this issue’s Star Question for nutritional help in lowering cholesterol.)

You probably know how good oily fish is for your heart, but white fish (such as cod and haddock) could also be beneficial. Research from Kuopio University Hospital in Finland, suggests that white fish might protect against heart disease. Fish is a good source of protein – this, combined with the fact that it is low in saturated fat and cholesterol may help lower blood pressure. White fish also provides moderate amounts of omega 3 fatty acids, which are known to have cardiovascular benefits.