Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron, and copper. Egg yolks contain more calories and fat than whites. They are a source of fat-soluble vitamins A, D, E and K, and lecithin – the compound that enables emulsification in recipes such as hollandaise or mayonnaise.
But it doesn’t mean a good thing won’t come with bad effects. In fact, any egg lovers should take note that the researchers have warned that eating more than two eggs daily can increase the risk of death and developing cardiovascular diseases.
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Published in the Journal of the American Medical Association, the study tracked the diets, health and lifestyle habits of nearly 30,000 adults in the US for as long as 31 years.
It was found that the cholesterol in eggs, when consumed in large quantities, is associated with ill health effects, said Katherine Tucker, Professor at the University of Massachusetts Lowell in the US.
According to the US Department of Agriculture, one large egg contains nearly 200 milligrams of cholesterol, roughly the same amount as an eight-ounce steak.
“Eating several eggs a week is reasonable but I recommend people to avoid eating three egg omelets every day. Nutrition is all about moderation and balance,” Tucker said.
Taking more than 300 milligrams of cholesterol per day was associated with a 17 percent higher risk of cardiovascular disease and an 18 percent higher risk of death.