Eggs and the risk of stroke and heart attack

Eggs are a relatively low-cost and nutrient-dense whole food that provide a valuable source of protein, essential fatty acids, antioxidants, choline, vitamins and minerals. However, many people are concerned that egg consumption may have an adverse effect on cardiovascular risk. Everyone knows that eggs are high in cholesterol and that cholesterol is bad, but is that really the case?

In fact, the evidence suggests the opposite. A report in the prestigious Journal of the American College of Nutrition published in October 2016 looked at the evidence of egg intake ( a significant contributor to dietary cholesterol) and the risk of heart disease and stroke. They found that eating eggs does not cause heart attack and that eggs may actually be associated with a reduce risk of stroke.

Eggs are a great source of nutrients; they can be fried, scrambled or boiled and they are the original fast food snack. Eggs are good for us.

If you are interested in reading the scientific evidence, click here to read the scientific paper.

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