Debunking the Myth of Egg Consumption

For years, health professionals have recommended, based on the knowledge they had, a rigorous and exhaustive control of egg consumption. This mainly concerned people with elevated blood cholesterol levels and those suffering from cardiovascular diseases or risks. So much emphasis was placed on this aspect that the population took it on board. Nowadays, specialists in Nutrition and Dietetics state that it must be modified and it is not an easy task.

Cholesterol and fat in eggs

This recommendation originated in the 1970s, and was based on a theory that fats and cholesterol were among the major causes of cardiovascular disease. For this reason, if we eliminated or decreased the fats and cholesterol that came from food, the risk would decrease.

Is eating eggs really bad for your health?

Although the abundance of cholesterol in the blood, especially the “bad” LDL cholesterol, is still associated with this group of diseases, it is now clear that the real source of the problem is not dietary cholesterol. In fact, blood cholesterol levels are scarcely influenced by the cholesterol we take in with our food, and cardiovascular disease is more related, among other things, to the type of fats (saturated and trans fats) and sugars we eat than to the presence of cholesterol in our food.

Following these investigations, it can now be affirmed that, in the majority of healthy people, the consumption of an egg daily is not related to cardiovascular disease. However, this statement is not the same for people with difficulty controlling their LDL cholesterol and for diabetics, who should control egg yolk consumption to a maximum of three times per week.

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Egg consumption in moderation is healthy

In conclusion, eggs are not as bad as they were made out to be years ago, and therefore the message needs to be modified. Eggs can be part of a healthy diet, but like everything else, they must be given their rightful and proportionate place within a recommended dietary pattern.