Eggs have long been demonized as the poster child for dietary cholesterol and a no-no for heart patients, but as Thomas Arend, RD, a registered dietitian at Parkview Regional Medical Center, explains, research is changing that perception.
Historically, eggs, being high in dietary cholesterol, have been thought to contribute to elevated blood cholesterol. Most people know that high blood cholesterol is associated with heart disease and can be life-threatening.
But criticism of this breakfast staple is beginning to change: Extensive research has demonstrated that the cholesterol we eat doesn’t affect blood cholesterol in most people — and for those who do, the science is that it raises LDL (bad cholesterol) and HDL (good cholesterol) to counteract any negative effects.
Read more about your lipid profile and understand your cholesterol levels.
The evidence is so strong that the upper limit for cholesterol was removed from the Dietary Guidelines for Americans in 2015. The previous limit was 300 mg, but just eating two eggs would put you over that limit.
In fact, eggs are packed with protein, vitamins, and minerals, making them a great choice for everyone, including seniors and young people who have trouble chewing.
If you’re looking for a healthy option for breakfast, lunch or dinner, crack open some eggs – there are endless ways to prepare them.
About Cholesterol
If you want to learn more about cholesterol and how to manage your levels, check out these posts from the Parkview Dashboard:
Daily Strategies to Improve Cholesterol
Understanding Cholesterol (Part 1)
Understanding Cholesterol (Part 2)
