Eggs and Heart Disease
Does eating eggs contribute to heart disease? Not according to researchers at the Harvard School of Public Health that “looked at a population of 117,000 nurses who had been followed for eight to 14 years and found no difference in heart disease risk between those who ate one egg a week and those who ate more than one egg a day.” -medicine.net
The Berkley Wellness Newsletter summarizes the benefits of eggs as part of a healthy diet:
One large egg contains 6 grams of high-quality protein (in both the yolk and the white). The yolk is also a source of zinc, B vitamins (including riboflavin and folate), vitamin A, iron, and other nutrients.
In addition to lutein and zeaxanthin, egg yolks provide choline, an essential nutrient, which is especially important for fetal brain development. Researchers have also identified other compounds in eggs that may have anti-cancer, anti-hypertensive, immune-boosting, and antioxidant properties.
While one egg does contain more than 200 mg of cholesterol, according to the Harvard Health Letter, “For most people, only a small amount of the cholesterol in food passes into the blood.”
It’s highly unlikely that one egg per day is not going to increase your cholesterol or risk for CV disease. The sausage is another story!
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