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Whole eggs are nutritionally rich, supplying almost every nutrient you need. They are useful sources of some of the hard to get nutrients like vitamins D and B12 as well as the mineral iodine. Eggs are rich in several nutrients that promote heart health, such as betaine and choline.
A study of nearly half a million people in China suggests that eating one egg a day may reduce the risk of heart disease and stroke, although experts stress that eggs need to be consumed as part of a healthy lifestyle in order to be beneficial.
After decades of misinformation, we now know that for healthy people, eggs have no negative effects on heart health, and may actually improve cholesterol levels. But remember, cooking your eggs for the shortest time with the lowest heat will retain the most nutrients while resulting in the least amount of cholesterol oxidation. Choose pasture-raised eggs when available, and always use a heat-stable cooking oil like tallow and ghee loaded with healthy saturated fats.
What the Science Says We include products in articles we think are useful for our readers. By Liam McAuliffe M. Updated on June 27, Eggs do not increase the risk of cardiovascular disease and can be safely consumed 2.
Dietary fat intake and the risk of coronary heart disease in women 3. Associations of egg consumption with cardiovascular disease in a cohort study of 0. Whole egg consumption improves lipoprotein profiles and insulin sensitivity 5.
Egg consumption and high-density-lipoprotein cholesterol 6. Dietary cholesterol from eggs increases plasma HDL cholesterol in overweight men consuming a carbohydrate-restricted diet 7.
Dietary cholesterol provided by eggs and plasma lipoproteins in healthy populations 8. Low density lipoprotein particle size and coronary artery disease 9. Short-term effect of eggs on satiety in overweight and obese subjects Variation in the effects of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal Stability of vitamin D in foodstuffs during cooking Effect of thermal processing on retinol levels of free-range and caged hen eggs Effects of storage and cooking on the antioxidant capacity of laying hen eggs Bioaccessibility and digestive stability of carotenoids in cooked eggs Effects of preparation methods on protein and amino acid contents of various eggs Digestibility of cooked and raw egg protein Egg and egg-derived foods: effects on human health and use as functional foods Cholesterol oxidation: health hazard and the role of antioxidants in prevention 22, Oxysterols in the pathogenesis of major chronic diseases Oxidized cholesteryl esters and inflammation Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death Effects of eggs on plasma lipoproteins in healthy populations Dietary cholesterol and cardiovascular disease: a systematic review and meta-analysis Our family medicine physicians can help guide you.
Previous Next. View Larger Image. Which came first the chicken or the egg? We may never know, but we do know there are many reasons to make eggs an essential part of your diet. Follow Us. Related Posts. Facebook Twitter Linkedin Email.
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