Eggs are an important source of nutrients, and have a place as part of a healthy diet. They are an excellent source of protein, and have the benefit of being relatively cheap compared to other animals proteins. In addition, they contain high levels of essential fats if they are free range eggs, and are also an important source of micronutrients including antioxidants (particularly carotenoids in the yolks), vitamins and minerals. They are also very rich in lecithin, which may have particular health effects against the development of fat accumulation in the liver. However, despite the large body of evidence to show that eggs are a healthy food, the mainstream continues to questions their inclusion as a healthy food based on their high cholesterol content. It is true that eggs have a very high content of cholesterol, but no study has shown that dietary cholesterol is able to raise blood levels of cholesterol, and therefore the point is mute. Eggs are therefore not a cause of cardiovascular disease and this should be emphasised.
Eggs are an important source of nutrients including vitamins, minerals, essential fats and antioxidants. There is a common misconception that eggs are a causative factor in cardiovascular disease but the evidence for this is not convincing. In fact, eggs are a source of lecithin, a compound that may have favourable effects on the metabolism of lipids in the liver. High intakes of lecithin, as may occur in those who regularly consume eggs, may inhibit the metabolic damage to the liver that occurs as a result of Western foods and the Western diet. Eggs are also an important source of protein and this may favour improvements in body composition.
In one study assessed the diet and carotid-artery intima-media thickness of over 1000 men aged 40 to 62 years. As carotid artery disease develops the thickness of the wall (the intima-media) increase and this can be used as a marker for the progression of carotid artery disease, a form of cardiovascular disease. The results of the study showed that both egg and cholesterol intakes were not associated with the risk of coronary artery disease in the men. In addition the researchers identified a group of men within the cohort that have a particular polymorphism in the apolipoprotein E gene. The apolipoprotein gene has 3 alleles, E2, E3, and E4, and as each person must have 2 alleles. Therefore there are 6 possible combinations E2/E2, E3/E3, E4/E4, E2/E3, E2/E4 and E3/E4. Those with the presence of the E4 allele gene are said to be more susceptible to the influence of dietary cholesterol on plasma cholesterol levels. However, even in this group, egg and cholesterol intakes were not associated with carotid artery disease.
Eat Well, Stay Healthy, Protect Yourself
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