Eggs and cholesterol
4th February, 2014
There has been much debate in the past about how many eggs we should eat per week and the effects on cholesterol. However, we now know that it is the amount of saturated fat that we eat which has a far more negative effect than foods naturally high in cholesterol, such as eggs.
The humble egg is only around 80 calories, but manages to be rich in nutrients essential to health, such as vitamin D, vitamin B12, vitamin A and selenium, not to mention eggs have one of the richest mix of essential amino acids for growth and repair.
Low Vitamin D levels is common in the UK and poor levels of this vitamin has been linked to a number of medical conditions. One egg a day can provide you with around 20 per cent of your vitamin D requirements. There is also some emerging evidence that eggs may be beneficial for satiety and weight control.
For most people, unless instructed by your doctor or dietitian, there is no limit for the number of eggs one can eat per week, but next time think about how you cook eggs and what you eat them with, try to poach, boil or scramble and avoid additions such as butter or cheese.
Nutritionist Resource is not responsible for the articles published by members. The views expressed are those of the member who wrote the article.
Top recent articles
Melody MackeownMay 30th, 2018
Most viewed articles
Claire Hargreaves BSc Hons (NutriKind Nutrition)September 6th, 2013
Megan B Grover BSc, MMedSci, ANutrMay 16th, 2013
Claire Hargreaves BSc Hons (NutriKind Nutrition)November 5th, 2013