“I cannot lay an egg, but I am a good judge of omelettes.”
George Bernard Shaw
Eggs were once vilified for their high cholesterol content and were thought to be a major contributor to heart disease.
According to Harvard University’s Harvard Heart Letter, however, it is not the cholesterol in eggs or other food that’s a major culprit. It’s saturated and trans fats (which our bodies may convert to artery-clogging cholesterol). Here’s how Harvard cardiologists unscramble the dietary facts and myths about the egg.
Fact: Eggs are a good source of nutrients. One egg contains six grams of protein and some healthful unsaturated fats. Eggs are also a good source of choline, which has been linked with preserving memory, and lutein and zeaxanthin, which may protect against vision loss.
Myth: Eating eggs is bad for your heart. The only large study to look at the impact on heart disease of eating up to six eggs per week (reported in the April 2008 issue of the American Journal of Clinical Nutrition) found no connection between the two. In people with diabetes, though, egg-a-day eaters were slightly more likely to have developed heart disease than diabetics who rarely ate eggs. (Ed. note: Quelle surprise . . . this study was done on men only). UPDATE January 2015: A new study (Katz et al) on egg consumption in heart patients also found no significant link between eating eggs and heart disease; Quelle surprise . . . study was funded by the American Egg Board (a minor improvement: this study included six women!) Continue reading “Eggs: good or bad for your heart?”