Food science is inexact at best. I’m constantly reminded that as different nutritionists or diet proponents say they know what’s healthy and it may not be what the other person is pushing. The humble egg is a great example of that. Once it was considered bad, then good, but now bad again, according to a new study.
For years, doctors and nutritionists told people worried about their cholesterol levels not to eat eggs, or at least not egg yolks which contain relatively high levels of cholesterol. But then eggs started making a healthy comeback, spurred I’m sure by studies paid for by the egg industry.
The last few nutritionists I’ve heard from actually touted eggs for their protein content and their ability to make you feel fuller after eating them.
But now a big crack is developing in egg’s new-found healthy image — a new study from Northwestern Medicine in Chicago says eggs are a troublesome source of cholesterol and can be harmful.
“The take-home message is really about cholesterol, which happens to be high in eggs and specifically yolks. As part of a healthy diet, people need to consume lower amounts of cholesterol. People who consume less cholesterol have a lower risk of heart disease,” according to study author Norrina Allen, associate professor of preventive medicine at Northwestern University Feinberg School of Medicine.
“Our study showed if two people had exact same diet and the only difference in diet was eggs, then you could directly measure the effect of the egg consumption on heart disease,” Allen said. “We found cholesterol, regardless of the source, was associated with an increased risk of heart disease,” said Allen.
So much for eggs, better go back to egg whites if, like me, you have heart disease.