Cholesterol is a waxy fat that’s found in all animal cells and in the blood. While it’s essential for many bodily functions, having cholesterol levels that are too high can lead to health problems like heart disease and stroke.
Our cholesterol levels can be affected by our diet, and there’s one breakfast food that many fear will lead to higher quantities of the substance in our bodies. You may have heard that eating too many eggs will cause high cholesterol levels, which in turn can lead to poor health.
But recent research has suggested this may not be the case – and that regularly having eggs for breakfast could, in fact, bring health benefits.
The study involved researchers from The University of Queensland examining the diets of 8,000 people, and then looking at how many participants died over a six-year period and from what causes, using medical records and official reports.
Lauren Ball ,Professor of Community Health and Wellbeing, and Karly Bartrim, Lecturer in Nutrition and Dietetics, shared their results on The Conversation website.
The results were collected through a food questionnaire, which included a question about how frequently participants ate eggs in the past year. People were asked if they ate them rarely – possibly once a month, 1-6 a week or every day.
The scientists said: “Overall, people who consumed eggs 1–6 times per week had the lowest risk of death during the study period – 29 per cent lower for heart disease deaths and 17 per cent lower for overall deaths – compared to those who rarely or never ate eggs. Eating eggs daily did not increase the risk of death either.”
Eggs contain cholesterol, which has led some health-conscious people to demonise them, reports Surrey Live. High cholesterol can lead to a number of health problems, including heart disease, stroke and kidney disease.
It is sometimes called a “silent killer” because usually it has no symptoms until a serious problem arises. But Ball and Bartrim defended the health benefts of the humble egg.
In the article, the professors said: “Eggs are a good source of protein, and contain B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (A, D, E and K), choline, and minerals.
“The fuss over eggs comes down to their cholesterol content and how it relates to heart disease risk. A large egg yolk contains approximately 275 mg of cholesterol — near the recommended daily limit of cholesterol intake.
“In the past, medical professionals warned that eating cholesterol-rich foods such as eggs could raise blood cholesterol and increase heart disease risk. But newer research shows the body doesn’t absorb dietary cholesterol well, so dietary cholesterol doesn’t have a major effect on blood cholesterol levels.
“Rather, foods such as saturated and trans fats play a major role in cholesterol levels. Whether you prefer boiled, scrambled, poached, baked or fried, eggs provide a satisfying source of protein and other key nutrients.
“While the science is still out, there’s no reason to limit egg intake unless specifically advised by a recognised health professional such as an accredited practising dietitian. As always, moderation is key.”