Eggs have gone in and out of favor over the years when it comes to heart health. Although some studies show that that eggs have no harmful effects on healthy people, people with a risk of heart disease should think twice.
Eggs contain around 250-300mg cholesterol per yolk. Expert bodies like the National Heart Foundation recommend an intake of cholesterol from all sources not exceeding 300mg per day.
But the danger comes not only from the consumption of dietary cholesterol, but postprandial effects of cholesterol, saturated fats, oxidative stress and inflammation.
According to an article from The Canadian Journal of Cardiology:
Cholesterol, including the intake from egg yolks, is harmful to the arteries. Patients at risk of cardiovascular disease should limit their intake of cholesterol. Stopping the consumption of egg yolks after a stroke or myocardial infarction would be like quitting smoking after a diagnosis of lung cancer: a necessary action, but late.
So while it may be acceptable to consume a few eggs a week for healthy individuals, people with a risk of heart disease should seek a lower cholesterol alternative.
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