Eggs are a nutritious food that contain protein, vitamin D, and choline, but some health experts caution that eating too many eggs can raise cholesterol levels. However, recent studies suggest that consuming five or more eggs per week can actually reduce the risk of heart disease, diabetes, and high blood pressure.
One study published in the journal Nutrients, which was conducted by experts in Preventive Medicine & Epidemiology at Boston University, found that eating five or more eggs did not have a negative impact on blood sugar or blood pressure.
Similarly, researchers from universities in Greece and Australia conducted a study that also supports this claim. Their research report recommends that individuals following a plant-based diet low in saturated fat should consume no more than four eggs per week.
Despite these findings, some critics argue that these studies only considered the risks of blood pressure and diabetes, and did not evaluate the effects of eggs on cholesterol and triglyceride levels. Amber Corr, MD, a registered dietitian at Ohio State University Wexner Medical Center, notes that these health indicators are also important to consider.
Additionally, health organizations such as the American Heart Association suggest that consuming eggs in moderation is safe.
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