Nutritional Value of Eggs

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Nutritional Value of Eggs

Question:

Are egg yolks good, bad or neutral?

Answer

Because they are a major source of dietary cholesterol, eggs have been paired with heart health concerns for years. Yet the prevailing opinion these days is that limiting dietary cholesterol is not necessary if you eat a diet low in saturated fat and virtually free of trans-fats, and you don't have diabetes.

In the Physicians' Health Study, researchers found no link between men who ate up to six eggs a week and the risk of dying or having a heart attack or stroke. The conclusion was different for men with diabetes. Their risk increased with egg consumption. Though there were flaws in the study, it still raises questions. So, if you have diabetes, play it safe and keep egg yolk intake to no more than two per week.

Eggs provide a low-cost, nutrient-rich source of high-quality protein. Nutrients in the yolk include omega-3 fatty acids (provided the egg is omega-3 fortified), choline, lutein and zeaxanthin. These nutrients protect health in a variety of ways. Omega-3s and choline fend off inflammation and associated diseases. Lutein and zeaxanthin may help decrease the risk of developing age-related macular degeneration.

Kathy McManus, M.S., R.D is the director of the department of nutrition at Brigham and Women's Hospital and an investigator on the Pounds Lost Trial, a 5 year NIH funded obesity study. She graduated with a Bachelor of Science from Simmons College, completed her Dietetic Internship at Brigham and Women Hospital, and received a Master of Science degree in nutrition from Framingham State College.

Last updated:	July 20, 2009