Better egg option for cholesterol issues

Eggs are a rich source of protein and vitamins, but they contain a high level of cholesterol in the yolk, with one large egg comprising about 186 milligrams of cholesterol. Nevertheless, the impact of cholesterol from eggs on blood levels does not seem significant, especially when consumed in a healthy way, such as boiling, which does not require adding fats. Cooking with less fat, like boiling, is considered a better option for controlling cholesterol levels, particularly for individuals at risk of heart disease. In addition to the method of preparation, accompanying foods, such as bacon and sausages, can increase the risk of cardiovascular diseases when eaten with eggs. It is recommended that healthy individuals eat up to 7 eggs per week, while those with diabetes or risk factors should review their quantities, possibly focusing on egg whites to get protein without the cholesterol. Overall, eggs are a nutritious choice, but cooking methods and accompanying foods play a major role in their health effects.

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