GENERAL HEALTHCracking the Cholesterol Myth 
Years of research have concluded that healthy adults can enjoy eggs without significantly impacting their risk of heart disease. In fact, a 9,500-subject study published in the January 2007 issue of Medical Science Monitor concluded that eating one or more eggs per day does not increase the risk of coronary artery disease or stroke among healthy adults. And a review of over 30 years of research on eggs published last year came to the same conclusion - that eating eggs daily does not have a significant impact on blood cholesterol or heart disease risk.
"Many Americans are confused about the relationship between eggs, cholesterol and heart disease," said Stephen Kritchevsky, Ph.D., director of the J. Paul Sticht Center at Wake Forest University. "Population-based studies consistently show that regular egg consumption has no measurable impact on heart disease risk among healthy, non-diabetic adults. What's more, research shows that eating eggs does not significantly alter the ratio of LDL-cholesterol to HDLcholesterol, which is recognized as a better indicator of heart disease risk than an individual's total cholesterol number or LDL number."
"When it comes to nutrition, it is important to focus on the health benefits that foods provide," according to registered dietitian, Mary Lee Chin. "Not only are eggs easy to prepare and economical, their nutrient package can contribute to weight management, eye health and even a baby's brain development during pregnancy.
Eggs are a naturally nutrient-dense food, which means they have a high proportion of nutrients to calories. One large egg has only 75 calories and provides 13 essential nutrients in varying amounts. Eggs are an excellent source of choline and a good source of the highest quality protein and riboflavin. Many of the egg’s incredible nutrients are found in the egg yolk, including choline, folate, lutein, zeaxanthin and vitamin D. The yolk also includes healthy monosaturated and polyunsaturated fats and almost half of the high-quality protein found in eggs.
Eggs provide small amounts of lutein and zeaxanthin (zee-uh-ZAN-thin), two nutrients which are part of the carotenoid family (like beta-carotene in carrots) that contribute to eye health and help prevent common causes of age-related blindness. Research suggests that lutein from eggs may be more bioavailable, meaning more easily absorbed by the body, than lutein from richer sources.
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