It is one of the foods that has been eaten by humans in every culture on earth from the beginning of recorded time, and no one thought a thing of it until the low cholesterol craze in the late twentieth century. The incredible, edible egg was unceremoniously tossed on the “unhealthy” pile once the amount of cholesterol in them was published.
It was literally the culinary equivalent of throwing the baby out with the bath water. Eggs are a rich source of several nutrients, including vitamin K which is needed for blood clotting, vitamin D that is lacking in a society that spends most of its time indoors, and high-quality protein. Now, the egg is proving to be even more valuable in the diet than previously thought.
The study published in the journal Heart recruited more than 500,000 people in China between 2004 and 2008 to ask about their egg consumption.
The study led by researchers from Peking University Health Science Center was then narrowed down to people who did not have prior cancer, cardiovascular disease or diabetes.
The results showed people who consumed one egg a day carried a lower risk for cardiovascular disease and strokes compared to those who didn’t eat eggs at all.
“Among Chinese adults, a moderate level of egg consumption (up to <1 egg/day) was significantly associated with lower risk of (cardiovascular disease), largely independent of other risk factors,” reads an excerpt from the study.
Unfortunately, for those of us who like our eggs doubled, the study did not address additional egg consumption, it just looked at the single egg, and no mention of how the eggs were cooked.
Eggs were demonized for cholesterol totals, but as it turns out, dietary cholesterol makes little difference in blood cholesterol, a point made by a government panel in 2015. The internal organs make more cholesterol than we could ever eat. So, it’s okay to go ahead and have eggs for breakfast.