Does eating eggs increase cholesterol and the risk of developing cardiovascular disease? Ask our nutritionist Dr. Ana Rita Horta.
For decades, eggs have been considered a “villain” food, as their consumption allegedly raises blood cholesterol levels, thus increasing the risk of cardiovascular disease. But, over the past few years, this concept has changed, as countless studies have proven exactly the opposite: the egg has a cardio-protective, anti-inflammatory, and antioxidant action, even acting as a neural protector.
Eggs are a source of animal protein and are considered a reference food, comparable to breast milk. It is rich in vitamins (one of them vitamin D, responsible for the deposition of bone calcium), minerals (iron and zinc, important in immune function), proteins (albumin, related to muscle mass gain, cell regeneration, and maintenance of immunity ) and also in antioxidants (vitamin E, choline, biotin, and carotenoids). The latter, in addition to giving color to the yolk, also act as anti-inflammatory and antioxidant agents. Regarding the additional cholesterol content provided by the egg, with rare exceptions (diabetes, high LDL levels), it does not seem to increase blood cholesterol in healthy individuals. For this reason, the American Heart Association amended its recommendations regarding egg consumption: "There is currently no specific recommendation for the amount of yolks a person can consume per week." Egg is delicious, practical, and healthy. Take it, for your health! Think Outside the Box…From Food Myths. An edition from our nutritionists.
5, April 2019