(Re)Consider the Egg
Back in the 1990s, at the rise of cholesterol awareness, the humble chicken egg was demonized. Reports showed that eggs (particularly the sunny yoke) were abundantly rich in cholesterol, which played a part in heart disease and stroke. Experts advised us to cut down on our egg consumption and the egg industry went into a PR tailspin trying to address the damage from such medical studies (see above a 1990 commercial demonstrating such tactics).
But rubber ball-like, the egg resists such attacks time after time and maintains a fairly consistent relationship with American consumers. Average American’s consume roughly 250 eggs each year, which makes for a healthy egg industry, but maybe not such healthy hearts.
Now comes word that the correlation between cholesterol-laden eggs and heart disease may not be so linked. According to a New York Times article, Researchers reviewed eight prospective studies including 263,938 subjects and pooled the data for analysis. They found no evidence that eating up to an egg a day increased the risk of heart disease or stroke. The results were the same for men and women and in all age ranges. That said, the authors of this study acknowledge that self-reports regarding food consumption are not always reliable and that most of the studies had no information about the cooking methods, which could have affected the results – meaning a boiled egg is a different animal than an egg fried in bacon grease. Also, for diabetic patients, high egg consumption was associated with an increased risk of heart disease and a reduced risk of stroke.
Admittedly, such conclusions about eggs tend to go every which way, and today’s proof might be tomorrow’s refuted findings. What are your thoughts on the benefit, or dangers, of consuming eggs? Is it everything in moderation, or something to be avoided?