Chicken eggs are rich in cholesterol, but the effect of egg consumption on blood cholesterol is minimal when compared to the effect of trans fats and saturated fats.
The risk of heart disease may be better able to give me food where you can have a traditional work in a traditional service such as sodium in sausage bacon and saturated fat or trans fatty oils that offers you fried eggs.
Most healthy people can eat up to seven eggs a week without increasing their risk of heart disease. Some studies have shown that this level of egg consumption can actually prevent some types of strokes.
But the story may be different for people who have diabetes. In this ever-growing population, some studies show that consuming seven eggs a week significantly increases the risk of heart disease. Other studies have shown that egg consumption does not affect the risk factors of heart disease. More research is needed to establish the link between egg consumption and the development of heart disease in people with diabetes.
Dietary guidelines recommend eating only 100 to 300 milligrams (kg) of cholesterol per day depending on your caloric level. According to the US Department of Agriculture, one large egg has about 186 mg of cholesterol – all of which are found in yolk.
If you like eggs but don’t want extra cholesterol, just use egg whites. Egg whites do not contain cholesterol. You can also use cholesterol-free egg substitutes, which are made with egg whites.