Eggs contain many vitamins you need – choline, B12, vitamin D, lutein, vitamin A, selenium, protein, potassium, magnesium, iron, vitamin B6, zinc, vitamin E – and the list goes on.
Do I have an increased risk of heart attack or stroke if I eat eggs? No
(meta-analysis by British Medical Journal in 2013)
What about if I am diabetic – are they bad and will they increase my risk of heart attack? No
(study published by The American Journal of Clinical Nutrition, 2018)
Will eggs put me at higher risk of dementia or Alzheimer’s? No
(study by University of Finland, released in 2016)
“We found NO significant association between egg consumption and risk of total stroke”
(journal – American Medical Association 1999)
“addition of one egg or three eggs a day did not raise the fractions of LDL-cholesterol”
(referring to the small dense LDL particles which are a problem) – (University of Connecticut -2004)
Eggs can help improve triglyceride and HDL (good cholesterol) levels, particularly on a carbohydrate-restricted diet (several studies in PubMed – 2008)
How do we know eggs are not a problem? Because various studies following people for OVER TWO DECADES have shown they aren’t for the vast majority of people. The body makes 80% of the cholesterol in your body. It is supposed to be there. It is needed to process vitamin D in your body, helps maintain cell membranes (especially important for brain and nerve function), involved in hormone production, uses it to make bile acids to help you digest food.
If you have a problem with high levels of “bad” cholesterol, high triglycerides, are overweight, or in the category of high cardiovascular risk – you are probably looking in the wrong place if you thought cutting out eggs was going to solve that!