The dietetic dogmas of the eighties reprimanded people with high cholesterol in their blood for including eggs in their diet. Their advice, or chastisement, is based on the fact that since eggs contain saturated fat and cholesterol, eating them will raise the level of cholesterol in the bloodstream. The traditional recommendation for dietary cholesterol intake is limited to less than 300 milligrams (mg) a day for a healthy person, 200mg for a person with cardiovascular problem. Now view that against the fact that an average large egg contains 212mg of cholesterol.
Yet, currently prevalent theories show more benign attitude to cholesterol and do not see it as evil. A number of studies have shown that there is no connection between egg consumption and heart disease. They show that low fat eating does not appear to reduce the risk of heart disease or improve longevity.
Cholesterol is an essential component of every cell in the body. We need it to maintain cell walls, insulate nerve fibers and produce vitamin D and certain hormones.
Dietary cholesterol is found in certain foods, such as meat, poultry, seafood, eggs, and diary products. The other type of cholesterol called serum cholesterol is produced in the liver and floats around in our bloodstream. Scientists are now discovering that consuming food rich in dietary cholesterol does not increase blood cholesterol. Since we cannot possibly eat enough cholesterol to use for our bodies’ daily functions, our bodies make their own. When we eat more cholesterol-rich foods, our bodies make less. If we deprive ourselves of foods high in cholesterol – such as eggs, butter, and liver — our body revs up its cholesterol synthesis. The end result is that eating foods high in cholesterol does not have much impact on our blood cholesterol levels.
Eggs are nutrient-packed health food, easy to cook and low on calories. They are recommended for people on a roll for losing weight. They are rich in folate, vitamin B12, minerals, monounsaturated fatty acids and polyunsaturated fatty acids such as omega-3 and omega-6 fatty acids.
Omega-3 fatty acids are essential fatty acids that the body cannot manufacture. Being concentrated in the brain, omega-3 fats are important for cognitive functions of the brain, as well as for normal growth and development. They reduce inflammation, and hence reduce the risk of heart disease, arthritis and cancer. Omega-3 fats increase the good, HDL cholesterol and decrease triglycerides, the real culprit in heart-related problems.