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Long vilified by well-meaning doctors and scientists for their high cholesterol
content, eggs are now making a bit of a comeback. While it’s true that egg yolks have a lot of cholesterol—and so may weakly affect blood cholesterol levels—eggs also contain nutrients that may help lower the risk for heart disease
, including protein, vitamins B12 and D, riboflavin
, and folate
A solid body of research shows that for most people, cholesterol in food has a much smaller effect on blood levels of total cholesterol
and harmful LDL cholesterol than does the mix of fats in the diet. Recent research has shown that moderate egg consumption—up to 3 in a week—does not increase heart disease risk in healthy individuals and can be part of a healthy diet. Make sure to store eggs in the fridge and cook them until the whites and yolks are firm, to prevent food-borne illness.
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