At one time, eating eggs was considered bad for the heart and circulation. This was all based on an assumption that saturated fat was bad. Newer understandings suggest it’s excess sugar that is worse for long-term health.
Any associations between total saturated fat intake, heart disease, and blood pressure come down to what people weren’t eating (for example, fruit, vegetables, fish) rather than their high saturated-fat diet per se.
The total fat content of even a large hen’s egg (weighing 1.76 ounces) isn’t high at around 5 grams.
Of this, just 1.5 grams (30 percent) is in the form of saturated fat.
The remainder is in the form of heart-healthy monounsaturated fats (51 percent) or polyunsaturated fats.
A large analysis of 17 studies, involving almost 264,000 people, confirmed that eating up to seven eggs a week does not increase the risk of coronary heart disease or stroke—even if your cholesterol level is raised.
And if you have Type 2 diabetes, the DIABEGG study concluded that you can safely include as much as two eggs a day, six days a week.
Eggs Protect Against Hypertension
