About this document
Impact of Egg Consumption on CVD Risk by karlamae is a document available to read on EtoBox.
This document discusses the relationship between egg consumption and cardiovascular disease (CVD) risk. While eggs are a major source of dietary cholesterol, they also contain various nutrients that may reduce CVD risk such as proteins, minerals, and unsaturated fats. Limited data exists on the effects of egg consumption on CVD risk and mortality. The American Heart Association recommends consuming less than 300 mg of cholesterol per day to minimize blood cholesterol increases and CVD risk, but reducing egg
- Author
- karlamae
- Language
- EN