Eggs are high in dietary cholesterol, hence they are linked. All animals—including humans—have waxy, fat-like cholesterol in their cells. The body needs it to construct cell membranes, produce hormones, and synthesize vitamin D.
Egg yolks are cholesterol-rich. In the yolk of a large egg, 186 mg of cholesterol are contained. Consuming cholesterol-rich meals like eggs was thought to raise blood cholesterol and increase heart disease risk for years.
Recent study has showed that dietary cholesterol and blood cholesterol levels are more complex than previously thought. Dietary cholesterol can raise LDL (bad) cholesterol in some people, but not as much as formerly thought.
Dietary cholesterol consumption may not affect blood cholesterol levels as much as previously thought since the body regulates cholesterol levels.
Genetics, nutrition, and lifestyle also affect cholesterol levels and heart disease risk.
Eggs in moderation as part of a balanced diet are unlikely to harm cholesterol or heart health for most people.
In order to properly manage their nutrition, individuals who suffer from diabetes or heart disease may be required to restrict their consumption of cholesterol-containing foods, such as eggs.
Consult a physician or a dietitian for individualized recommendations regarding diet.
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