To eat eggs or not to eat eggs, that is the question. There are numerous health benefits associated with the dish, but some potential drawbacks to be aware of, like with most foods.
But first, let's look at the bright side. Lutein, a type of vitamin known as a carotenoid, is found in egg yolks. It's also related to beta-carotene, a powerful antioxidant. The vitamin has been demonstrated to help safeguard eye health by preventing cataracts and alleviating age-related macular degeneration symptoms (AMD).
Another reason to include the egg yolk in your recipe is that it's also high in B vitamins, selenium, and phosphorus, among other essential elements. On the other hand, the cholesterol content may cause you to turn away from the carton of eggs. Each egg has roughly 200 milligrams of cholesterol, which is higher than the 115 milligrams in a McDonald's Quarter Pounder with Cheese & Bacon.
In addition, eggs are high in saturated fat. High-cholesterol, high-saturated-fat diets are known to increase the risk of heart disease. According to a 2010 study published in the Canadian Journal of Cardiology, those who consume eggs regularly have a nearly 20% increased risk of cardiovascular disease.
However, studies have shown that dietary cholesterol (such as egg yolk) does not necessarily boost cholesterol levels in the blood. Because your liver manufactures cholesterol, it regulates how much it makes (based on your dietary cholesterol consumption) to help keep your levels in check. This could explain why most people's cholesterol levels do not rise when they consume eggs.
According to one study, eggs did not affect cholesterol levels in 70 percent of people. To put things in perspective, the remaining 30% had slightly elevated total and LDL cholesterol levels. You should be all right if you eat two eggs two to three times per week. However, if you eat three or four eggs every day, you may start to notice some problems. Consult a qualified dietician to get a recommendation that's specific to you and your body's requirements.