Eggs have long been a subject of debate in the world of nutrition. For decades, they carried a negative reputation as a food linked to high cholesterol and heart disease. Later, research shifted the narrative and placed eggs in the “superfood” category, creating confusion for the average person. With experts sending mixed messages over time, many people still wonder: is eating eggs every day safe, or should we be cautious?
The truth is far more balanced than the extremes that headlines often suggest. Early studies in the mid-20th century painted eggs as harmful, largely because of their cholesterol content. The assumption was straightforward: since eggs contain dietary cholesterol, eating them must directly raise blood cholesterol levels, leading to clogged arteries and heart problems. But more recent and comprehensive research has shown that for most healthy individuals, this isn’t the case. Instead, heart disease risk is influenced much more by excessive consumption of trans fats, added sugars, and heavily processed carbohydrates than by moderate egg intake.
Cholesterol itself is a misunderstood nutrient. According to HeartUK, cholesterol is a type of fat produced mainly in the liver, and it plays essential roles in the body.
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