Eggs May Provoke Bacteria to Raise Heart Risk

In a recent study, scientists have found that Carnitine, which is found in red meat and can increase the risk of heart disease, has a relation with lecithin, a substance prominent in egg yolks. During this lecithin study, scientists were trying to find out relations between the human body's bacteria and the types of diseases it encounters.

When eggs are digested, the body digests its lecithin, breaking it down into substances such as choline, which is then metabolized and later converted into the chemical called TMAO. Scientists have learned that high levels of these chemicals are linked to the risk of heart attack and stroke. Through this, it can be shown that eggs may possibly increase the risk of heart disease. However, this observation has not been proven, as that would require other studies that may soon be put in place.

Dr Hazen, the study's lead researcher, suggested that "people who are worried about heart attacks may want to consider reducing lecithin and choline in their diet, which would require eating less of foods high in fat and cholesterol."

 NOS Themes:

 Science is collaborative; multiple scientists, such as from the department of molecular medicine at Cleveland Clinic Learner Research Institute, worked together during this study.

Science is subject to debate and tentative; earlier, scientists had found that eggs were a great source of protein, though egg yolks were seen to have bad fat. Now, there's a possibility for eggs to be better or worse for people.

 Importance of repeatability; in order to draw better results, scientists must undergo more studies to conclude the affects of TMAO on humans.

http://www.nytimes.com/2013/04/25/health/eggs-too-may-provoke-bacteria-to-raise-heart-risk.html?hp&_r=0

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