Eggs are Once Again “Incredible”

Let’s face it—eggs have taken a hard hit in the last 50 years or so. At the time, research suggested that lowering cholesterol levels was the key to preventing heart disease in otherwise healthy people; as each egg yolk contains about 186 mg of cholesterol, eggs were promptly off almost everyone’s menu.

Today, we know that many factors play into the development of heart disease—inflammation, high blood pressure, the amount of saturated and trans fats in one’s diet, obesity, overall physical condition, and heredity, to name a few. And while limiting your intake of cholesterol is still recommended, eggs have found their way back into the diets of people across the country. In fact, according to the American Egg Board, U.S. per capita egg consumption is at its highest level since 2007.

The “incredible” egg is now included in both the American Heart Association and the USDA dietary guidelines, and here’s why.

Whole eggs have zero trans fats, are low in saturated fat, and are high in protein, all of which are parts of a healthy, and heart-healthy, diet. The protein in eggs is known as a “complete” protein, meaning that it can meet all of your body and brain’s protein needs without needing to be combined with another food.

Moreover, eggs provide a number of vital nutrients such as choline, riboflavin, folate, Vitamins A, B6, D, and E, and selenium, calcium, phosphorus, iron, zinc, and magnesium.

That’s why it’s the “incredible” egg.

Cholesterol levels remain a focus of heart health research, but according to the Mayo Clinic, “Although eating too many eggs can increase your cholesterol, eating four egg yolks or fewer on a weekly basis hasn’t been found to increase your risk of heart disease.” *

Now you can once again enjoy—in moderation, of course—the benefits and convenience of eggs.

If you have a history of heart disease or diabetes, or are concerned about developing heart disease, please consult your physician regarding the role of eggs in your diet.

* http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/expert-answers/cholesterol/FAQ-20058468