Coronary heart disease patient with eggs and milk

Eggs are nutritious instruments. Each egg contains about 5-6 grams of protein, and most of it is albumin. It also contains 5-6 fat-free, 30 mg calcium, 1.5 mg iron, 720 IU vitamin A and Vitamin B and so on. Therefore, eggs have always been the best on the table. However, the yolk cholesterol content is relatively high. Each egg yolk contains approximately 300 mg, which is equivalent to the daily cholesterol requirement of an adult. Therefore, people are worried that eating coronary heart disease can increase coronary heart disease.

In fact, this concern is unnecessary, because in addition to containing cholesterol, egg yolk also contains a very rich lecithin, and lecithin can esterify cholesterol, making it stable and not easily deposited in the blood vessel wall. Nutritionists in the United States used lecithin treatment for patients with atherosclerosis. Within three months, the patient’s cholesterol dropped from 1,000 milligrams to 186 milligrams. American scholar Margaret Flynn once tested 116 men with 32-63 years of normal dyslipidemia. They eat two eggs a day for half a year and blood lipids are still within normal limits after six months. Research by British researchers also proved that one egg per day had no significant effect on blood cholesterol levels. In addition, eggs contain more methionine and calcium, but also have a role in prevention and treatment of atherosclerosis and hypertension.

Therefore, it is generally believed that patients with coronary heart disease can eat eggs, but the amount should not be more, with one daily is appropriate. For people with hypercholesterolemia, especially severe patients, because of their cholesterol metabolism, tolerance to exogenous cholesterol is poor, so you should try to eat less or not eat, you can also take the way to eat protein and do not eat egg yolk .

Milk is a nutritious product. In addition to high-quality protein, it also contains calcium, iron, and vitamin B. Generally considered. Milk has the effect of preventing hypertension and coronary heart disease. Why milk can prevent hypertension and coronary heart disease?

Milk contains eight kinds of essential amino acids that the human body cannot make, among which methionine has the effect of inhibiting sympathetic nerves and helps maintain the body's physiological and psychological balance. Methionine also promotes calcium absorption and prevents infection.

The experiments with rats confirmed that the protein contained in milk has the effect of removing excess sodium in blood, so it can prevent the occurrence of arteriosclerosis and hypertension; the protein therein also helps maintain the elasticity of blood vessels and delays arteriosclerosis. . Milk acid contained in milk can affect fat metabolism. It also contains a heat-resistant low-molecular compound that inhibits the synthesis of cholesterol. The calcium and choline contained in milk have the effect of promoting the excretion of cholesterol from the intestine and reducing its absorption. Therefore, milk is a food that can lower cholesterol. Second, milk contains more calcium, potassium and other elements, is also beneficial to the prevention and treatment of coronary heart disease, high blood pressure.