As eggs provide about half the dietary cholesterol in a typical Western diet, many people believe to limit egg consumption to 3 eggs per week. However, a recent study reported in British Nutrition Bulletin suggests that consumption of up to 1 egg per day is unlikely to have substantial overall impact on cholesterol level, the risk of heart disease or stroke among healthy men and women.
"Eggs are a nutrition rich food, containing 17 different vitamins and minerals, including omega-3 fatty acids, folate and vitamin E, which may be associated with protection from some of the risk factors for coronary heart disease," says dietician Sharon Natoli, director of Food Nutrition Australia.
Two studies published in The Journal of Nutrition found that eating an egg a day can reduce the risk of macular degeneration, a cause of blindness.