Eggs, as many of us know it have a bad rap. There have been many articles written about eggs being high in cholesterol and can contribute to elevated blood cholesterol levels.
This theory has been bantered back and forth for decades. So what exactly is the truth? A study in the journal of clinical chemistry was conducted by Dr. Howard Elliot and the late 1970s showing that an interesting theory that eggs not only are not bad for cardio health, but may actually be beneficial. The study showed cholesterol in the yolk of the egg stimulated what we call APGOE genotype, a genetic component that actually protects against cardiovascular disease.
When The American Heart Association did studies on the effect of cholesterol in egg consumption with a controlled group, evidence of serum cholesterol was indeed elevated, however they stopped the study too soon. Elliot’s study showed that the egg cholesterol pulled bad cholesterol out of the arterial wall and dumped it into the blood therefore showing an elevatation in serum blood temporarily. If the Heart Association had continued monitoring the group, it would have shown that with proper bowel function, the body would have eliminated the excess fats and actually lowering cholesterol.
If you are still not convinced, the following quote, from a more recent article, entitled “Type of Dietary Fats and Risk of Coronary Heart Disease”, a critical review from the journal of American College of Nutrition, “surprisingly, there is little direct evidence linking higher egg consumption and increased risk of cardiovascular disease”. In the Fremmington study, 134 found no significant association between egg consumption and incidences of CHD, despite a wide range of egg intake. In a case control study conducted in Italy, the frequency of egg consumption was not significantly associated with the risk of CHD, especially in women. In a detailed analysis of egg consumption and instances of CHD among 117,000 apparent healthy subjects in a nurse’s health study and a health professional followed-up study, colleagues found no evidence of an overall positive association between egg consumption and risk of CHD in either men or women. The null association between egg consumption and risk of CHD observed in these studies may be somewhat surprising considering the widespread belief that eggs are a major cause of heart disease.
One egg contains about 200 milligram of cholesterol, but also a substantial amount of protein, unsaturated fat, folate, vitamin D, b-vitamins and minerals. It’s conceivable that the small adverse effect caused by cholesterol is counter-balanced by the beneficial effects of other nutrients. In order to ensure that you are reducing your risk of CHD, while enjoying the benefits of God’s perfect food, be sure that you are consuming at least 25-30 grams of fiber a day and have good bowel function. A safe rule is the number of bowel movements that you have a day equals or exceeds the number of eggs consumed.