Eggs not dangerous for heart health: Study
11-Feb-2009
Related topics: Science & Nutrition
Concerns over egg consumption and cholesterol increases are unfounded, according to new findings from British researchers.
The link between eggs consumption and raised cholesterol levels (hypercholesterolaemia), which ultimately could lead to cardiovascular disease, was based on out-of-date information, said Professor Bruce Griffin from the University of Surrey.
The researchers wrote in Nutrition Bulletin: “ The egg is a nutrient-dense food, a valuable source of high quality protein and essential micronutrients that is not high in SFA or in energy. In the current difficult financial climate, eggs can play a useful role as a relatively inexpensive source of nutrition for all and especially for people on low incomes.
“It is high time that we dispelled the mythology surrounding eggs and heart disease and restored them to their rightful place on our menus where they can make a valuable contribution to healthy balanced diets,” they concluded.
Source: Nutrition Bulletin
March 2009, Volume 34, Pages 66-70, doi: 10.1111/j.1467-3010.2008.01735.x
"Eggs and dietary cholesterol – dispelling the myth"
Authors: J. Gray, B. Griffin
