Long criticized, now celebrated: eggs have endured many controversies. Their sometimes murky reputation often leaves us perplexed. Are they good for our health, or should we be wary of them? Their nutritional potential might surprise you…
Eggs and cholesterol: a tale of nuances
Do eggs really contain too much cholesterol? For decades, they have been accused of increasing cardiovascular risks. However, recent research offers a more nuanced perspective.
It’s true that an egg contains about 200 mg of cholesterol, mostly concentrated in the yolk. But should we be concerned? Not necessarily. For most people, eating eggs in moderation doesn’t lead to a significant increase in « bad » cholesterol (LDL). On the contrary, they often promote an increase in « good » cholesterol (HDL), which is essential for removing harmful fats from the blood.
White or yellow: the nutritional duel
Continued on the next page
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