A new study in the British Medical Journal has largely lifted the taboo on eggs. The analysis combined 17 reports –- 9 on heart disease, eight on stroke –- on more than a quarter million patients, studied for 10 to 20 years. The conclusion: there’s no link between eating eggs and heart disease or stroke –-- with one exception: Diabetics who ate the most eggs had increased heart disease risk compared to those who ate the fewest. But even they had fewer strokes.
Ham and eggs, bacon and eggs, or Eggs Benedict and other high-fat egg combinations don’t get a pass. Those are not heart healthy.
A Large egg has about 75 calories, 200 mg of cholesterol, plus 6 grams of high quality protein….The yolk is rich in zinc, iron, A and B vitamins, and beta-carotene relatives which are good for your eyes and can help stave off macular degeneration.
The American Heart Association says people with normal cholesterol levels should limit daily cholesterol to under 300 milligrams. The limit’s under 200 if you have high cholesterol or take cholesterol-lowering drugs.
All of an egg’s cholesterol is in the yolk. So to avoid it altogether, eat only the whites. How you cook your egg also matters. Hard-boiled or poached is probably best.
Then if you eat an egg a day, the chances are you’ll be OK.