For a long time we were told not to overdo the consumption of eggs. It was said that they contained too much cholesterol. Now though the thinking has changed.

In a February 2009 Nutrition Bulletin paper entitled "Eggs and Dietary Cholesterol - Dispelling the Myth," Prof. Bruce Griffin and Dr. Juliet Gray reviewed studies of egg consumption, dietary cholesterol and heart disease risk. The following conclusions were drawn:

There appears to be an association between dietary cholesterol and coronary heart disease because saturated fat and cholesterol co-exist in fatty foods.
Dietary cholesterol can increase LDL cholesterol a small amount, but the effect is clinically insignificant, and the effect of saturated fat is far greater.
Evidence does not suggest the small increase in blood cholesterol caused by dietary cholesterol increases the risk of heart disease.
Eating eggs may increase HDL cholesterol, counteracting the effect of LDL cholesterol on heart disease risk.

There is still a lot of uncertainty however, about how many eggs can safely be eaten. Health organisations including the British Heart Foundation, the American Heart Association, and the Food Standards Agency no longer advise that the number of eggs eaten needs to be limited. With the exception of people who have been advised by their doctor or dietician to limit eggs for health reasons (such as those with familial hypercholesterolaemia, a genetic predisposition to high cholesterol), eggs are now regarded by medical professionals to be a valuable contribution to a healthy, balanced diet, and can be eaten daily. Great news, I love them!

It is true that there is insufficient evidence to suggest dietary cholesterol significantly increases blood cholesterol, or that egg consumption should be restricted for that reason. Eggs are a good source of protein, vitamins and minerals, low in saturated fat, and highly nutritional. For most people they can be enjoyed as part of a healthy, varied balanced diet, without worrying about how many they are eating. Boiling eggs is a healthy way to prepare eggs as this cooking method does not require the addition of any oils or fats.


But just a note of caution. It’s important to consider the saturated fat content of foods rather than the cholesterol content of eggs in order to avoid high blood cholesterol and reduce the risk heart disease.

There is a myth about the eggs that when taken in a very large amount they can be harmful for us, because they may increase the cholesterol level of blood, but the egg is regarded as the "Complete Food" and it is suggested by the Doctors to the patients who have malnutrition, but when it comes to number of eggs consumed per day there is always a debate over this.

That's right Clenbut and that is a very good description of the egg 'the complete food' it has everything we need and now that the restriction on eating them has been lifted, I for one will be eating more of them. As Paddy said the best way to eat them is boiled then you are adding nothing and the egg can offer you its pure unadulterated delicious best!

The cholesterol side of things seems to be still there, I can't understand how it couldn't be and I don;'t really understand why it is now safe to eat them, given that their composition has not changed. Don't get it, but not complaining!