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Eggs: Friend or Foe?
     
 
Rohini Vishwanathan and Elizabeth J. Johnson
Carotenoids and Health Lab, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, 711 Washington St, Boston, MA 02111, USA
rohini.vishwanathan@tufts.edu

Eggs are touted to be bad for the heart as one egg accounts for about two thirds the recommended limit on dietary cholesterol. The benefits of egg intake are often overshadowed by its cholesterol content. There are several publications on the positive and negative effects of egg consumption in humans, the majority of which focus on blood lipids, lipoprotein cholesterol and cardiovascular disease. The purpose of this review is to educate the readers on the nutritional value of eggs and examine the relevant literature. Protein, choline, lutein and zeaxanthin and cholesterol will be discussed at length since these are the nutrients that have generated the most public interest.....

 
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