Newmarket
June 27, 2007 10:42 PM
Many egg lovers feel the need to limit the number of eggs they eat.
But there is good news.
Nutrition research has unscrambled the egg cholesterol myth.
Recent studies show it’s the saturated and trans fats in foods – not the cholesterol naturally found in foods such as egg yolks, meat, fish, poultry and milk products – that increase blood cholesterol and the risk of heart disease. Saturated and trans fats are found in foods such as pastries, whipped toppings and many pre-packaged foods. Eggs are low in saturated fat and do not contain any trans fat.
So how many eggs can you eat? As long as you eat eggs as part of a healthy, well-balanced diet and lifestyle, there is no limit to the number of eggs a healthy adult can eat in a week.*
Nutritional benefits
Nearly all of the essential nutrients required by your body are found in an egg. In fact, eggs provide a number of heart healthy nutrients such as folate, omega-3 and omega-6 fatty acids, vitamin B12 and antioxidants such as lutein.
For maximum nutrition, enjoy the whole egg. Most of the vitamins and minerals in an egg are found in the yolk. Just over half of the protein is in the white, and the remainder is in the yolk. The protein in an egg is of the highest quality.
“Packed with 14 essential nutrients, 6 grams of high-quality protein, and only 70 calories, eggs provide exceptional nutritional value,” says Wendi Hiebert, food and nutrition specialist for Egg Farmers of Ontario.
“And their great taste and versatility make eggs a natural meal and snack-time solution.”
Canada’s Food Guide considers two eggs a serving in the meat and alternatives food group.
If you have elevated blood cholesterol, speak to a registered dietitian or your doctor for advice.