El huevo: mitos, realidades y beneficios
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2005
Author(s)
Covadonga Torre Marina, María
Fonseca Pereda, Mónica
Type
Resource Types::text::Non-primary product
Abstract
About three decades ago cardiovascular diseases began to be associated with the cholesterol in the diet, since cholesterol, together with other substances, was found in the atherome components of the deposits which block the arteries. From this situation a dangerous simplification was made: "cholesterol = undesirable substance; so since the egg is a food rich in cholesterol, it is necessary to reduce its consumption". How ever the levels of cholesterol in a person's blood (cholesterolemia) are not only the result of the consumption of a specific food, but also include the total diet and other factors such as the genetic predisposition and the total quantity of saturated fats in the diet. Currently it is known that as well as hiper-cholesterolemia there are various risk factors that have influence in cardiovascular diseases: such as alcohol, tobacco, sedentariness, stress and obesity amongst others. To consider the egg as a food we should consider not only the cholesterol content but also the rest of the components which can help improve nutrition and health in general, among these components we have: protein of excellent quality, antioxidants, vitamins, lecithin and choline.
File(s)
Versión del editor
License
Acceso Abierto
How to cite
Torre Marina, Ma. Covadonga. (2004). El huevo: mitos, realidades y beneficios, Hospitalidad ESDAI, 5, 87-100.
Table of contents
¿Qué fue primero: el huevo o la gallina? -- Alimento de leyenda -- El huevo, ¿el villano de la película? -- Docena de razones para consumirlo