Does Eating Eggs Increase Your Risk of Cardiovascular Disease?

Here's what one doctor says about the benefits of eating eggs

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Recently, there has been a sort of mini-crisis from egg shortages in several countries around the world. The price of eggs has soared in the United States, and in Taiwan, people have had to wait in line to buy eggs. All this fuss about eggs may have you wondering whether eggs are really an indispensable food. Some studies have found that the more eggs you eat, the higher the risk of cardiovascular disease. However, Dr. Zhang Shiheng, director of Taiwan Chi Le Integrative Medicine Clinic, said in the “Health 1+1” program that if you eat them properly, even consuming four or five a day is not a problem. So what is the best way to eat eggs and stay healthy?

When things are busy in the emergency department where he works, Zhang likes to eat tea eggs (eggs cooked with tea and soy sauce) to help him quickly replenish lost nutrients. He said that the nutrition of eggs is quite comprehensive and rich, with a fairly complete combination of amino acids, making them a good source of protein. Many nutrients in the egg yolk are very good for cardiovascular and eye health, as well as brain development. Lecithin in eggs is an important component for cell membranes and helps maintain normal brain function, while zeaxanthin is an important component for the retina and protects vision.

Do Eggs Raise Cholesterol?

In the past, eggs were thought to be a culprit of high cholesterol. The U.S. Department of Health and Human Services and the U.S. Department of Agriculture recommended in the 2010 Dietary Guidelines for Americans to restrict the daily intake of cholesterol below 300 milligrams per person. However, this recommendation was removed in the 2015–2020 version (pdf). The new version also pointed out that although eggs are high in cholesterol, they are low in saturated fat and can be a good source of protein.