Eggs might be a powerhouse of protein but they also pack a punch of cholesterol. For ages, researchers have been arguing about the effects of eggs on our health. While some say that the staple food is actually good for health, others argue that consuming eggs can increase the risk of cardiovascular diseases as well as other cholesterol-related diseases. A recent study conducted found that people who consumed 1½ eggs daily had a slightly higher risk of developing heart disease as compared to people who consumed no eggs.
Northwestern University's Feinberg school of medicine conducted the research wherein they collected data from six previous studies and ended up with data on almost 30,000 US adults who logged in their daily dietary intakes for roughly 17 years. It was found that those who ate 1½ eggs or 300 milligrams of cholesterol daily had a 17% increased chance of developing heart disease. However, one researcher noted that how the eggs were cooked were not taken into accord. So, the researchers didn't know whether people ate hard-boiled eggs, scrambled eggs, poached eggs or if the eggs were fried in butter. All of these aspects could also determine the hike in cholesterol levels.
"I don't think that this study would change general healthy eating guidelines that emphasise fruits, vegetables, whole grains, nuts and beans and limiting processed meats and sugar. Eggs, a breakfast staple for many, can be included but other options should also be considered, like whole grain toast with nut butter, fresh fruits, and yoghurt," said one researcher. "The main message for the public is not to select a single type of food as 'bad' or 'good' but to evaluate your total diet in terms of variety and amount," said another researcher.
