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The Nutrition Source does not recommend or endorse any products. Skip to content The Nutrition Source. Harvard T. The Nutrition Source Menu. Search for:. Source Of Cholesterol Protein Choline Biotin — Vitamin B7 Vitamin A Antioxidants lutein and zeaxanthin Eggs and Health Research on moderate egg consumption in two large prospective cohort studies nearly 40, men and over 80, women found that up to one egg per day is not associated with increased heart disease risk in healthy individuals.
However, a solid body of research shows that for most people, cholesterol in food has a smaller effect on blood levels of total cholesterol and harmful LDL cholesterol than does the mix of fats in the diet.
People who have difficulty controlling their total and LDL cholesterol may also want to be cautious about eating egg yolks and instead choose foods made with egg whites.
The same is true for people with diabetes. Furthermore, to truly assess eggs and heart health, we need to examine how they stack-up to foods we might choose in their place—the classic nutrition substitution analysis. Using some common breakfast options as an example: While eggs may be a much better choice than sugary, refined grain-based options like sweetened breakfast cereals, pancakes with syrup, muffins, or bagels, they may fall short of other options.
A bowl of steel-cut oats with nuts and berries, for example, will be a much better choice for heart health than an egg-centric breakfast. Consumption of whole grains and fruit predict lower risk of heart disease , and when it comes to protein, plant sources like nuts and seeds are related to lower cardiovascular and overall mortality, especially when compared to red meat or eggs.
For those looking to eat a healthy diet, keeping intake of eggs moderate to low will be best for most, emphasizing plant-based protein options when possible. Eggs in the news Findings from a recent study may be rekindling the debate about the role of dietary cholesterol and egg consumption in cardiovascular disease, but the results should be viewed in the context of existing research.
Supporting Industry Development Sharing best practice and the latest insight to support industry growth. Welcome to the International Egg Commission The International Egg Commission exists to link people across the globe, and is the only organisation that represents the egg industry globally.
Developing Global Relationships. Providing Latest Insight. Events Across The World. Representing the Global Industry. Sharing Best Practice. Our Work The International Egg Commission IEC represents the industry at a global level, with a varied work programme designed to support egg-related businesses to continue to develop and grow the egg industry, the IEC fosters collaboration and sharing best practice.
Nutrition The egg is a nutrition powerhouse, containing most of the vitamins, minerals and antioxidants required by the body. An air space forms when the contents of the egg cool and contract after the egg is laid.
The air cell grows larger as an egg ages. The yolk contains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin.
The yolk is also a source of lecithin, an effective emulsifier.
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