For years, eggs were judged almost entirely by the amount of cholesterol found in the yolk. One large egg contains roughly 200 mg of cholesterol, which sounds like a lot. But modern research has shown that saturated and trans fats have a much greater impact on blood cholesterol than the cholesterol naturally found in foods like eggs.
Dr Pawan Poddar, Director of Cath Lab and Senior Consultant Interventional Cardiologist, Yashoda Hospitals, Hyderabad, said, “Most healthy adults can safely eat one egg a day, or about seven a week, without increasing their risk of heart disease. Each large egg contains about 200 mg of cholesterol, mostly in the yolk, but its impact on blood cholesterol is less than that of saturated and trans fats.”
He added, “Eggs are also relatively low in saturated fat (1.5–2g per egg) and are a source of high-quality protein (6–7g per egg). They also provide vitamin D, iron, carotenoids like lutein and zeaxanthin and choline, which helps with brain and liver function.”
This is one reason many cardiologists now focus less on avoiding eggs and more on improving the overall quality of a person’s diet.
eggs affect heart health and cholesterol, and why individual health conditions should guide daily intake in consultation with a doctor.
