006 Eggs and Cholesterol [6 April 2009]

Eggs are associated with Easter, as a symbol of new life. But for the last 35 years or so they have also been associated with high cholesterol, heart disease, and premature death. Is this bad rap justified?

A study at the Michigan State University, reported in The Journal of the American College of Nutrition (October 2000), found that dietary cholesterol was not related to serum cholesterol. In fact those eating 4 eggs a week had a significantly lower mean serum cholesterol than those eating only 1 egg a week.

Besides, cholesterol is essential to health. Cholesterol is a vital component of cell membranes and a precursor to many hormones including vitamin D. Most of the cholesterol in our blood is produced in the liver, with only a fraction coming from the diet.

Eggs are a good source of high quality protein. They also contain the minerals iron and selenium and vitamins A, D, E, B12 and Folate. The yolk contains the valuable bioflavonoids lutein and zeaxanthin. See www.eggs.ca for more information.

You may have heard of Omega 3 eggs from chickens fed flaxseed. While these are slightly more nutritious than regular eggs, the Omega 3 oil in flax is mostly ALA. A better source of omega 3 EFAs is fish or krill oil which contain the more beneficial Omega 3s DHA and EPA.

One final caution – eggs are a common allergen so should not be eaten every day.

So, don’t be chicken about eating eggs!

This article is intended for educational purposes only; for medical advice consult your licensed health practitioner.