Regardless of confused media messages, the facts remain. Egg consumption has been linked to heart disease and stroke, type 2 diabetes, cancer and food poisoning. Cutting eggs out of your diet can only benefit your health so why wait?
Here’s what you need to know about eggs (you can find references to the below here):
- Eggs contain saturated fat and cholesterol – there are very good reasons to avoid these fats because they do increase your risk of heart disease.
- Eating eggs can have a similar effect on blood vessels as smoking – regularly eating egg yolks contributes to an increased build-up of arterial plaques (cholesterol deposits on the inside of artery walls) which are a serious risk factor for stroke and heart attack.
- Cooking eggs results in cholesterol by-products that increase the risk of heart disease, may be toxic to body cells and cause DNA damage.
- Eggs contain a substance called choline – they are by far the richest dietary source. Too much choline has been linked to ovarian and prostate cancer and heart disease.
- One of the by-products of choline (trimethylamine-N-oxide – TMAO) contributes to the build-up of arterial plaques, promoting heart disease. The higher the levels of TMAO, the higher risk of stroke and heart attack.
- The amount of cholesterol in just one egg can exceed the maximum recommended daily amount – a single large egg yolk contains about 275 milligrams whilst people at risk of cardiovascular disease are advised not to eat more than 200 milligrams.
- Eating an egg a day doubles your risk of type 2 diabetes – mostly due to the cholesterol content.
- Eggs carry the risk of salmonella food poisoning – despite vaccination of chickens, eggs still pose a serious risk.
- Eggs can also carry other dangerous bacteria such as Listeria and Campylobacter.
- Laying hens treated with drugs and given feed containing pesticides can produce contaminated eggs. Traces of many of these potentially toxic pollutants are usually present even in free range and organic eggs.
- There’s a strong link between egg consumption and ovarian cancer – one or two eggs a week increase the risk by 70 per cent, more than two and it rises to 80 per cent!
- Prostate cancer is equally associated with egg consumption – more than two eggs a week increase the risk by 80 per cent!