Source: http://www.sonima.com/food/egg-nutrition/
Whether you love them boiled, fried, poached, over easy or scrambled, eggs are officially back the daily menu—though they never left for many of us—thanks to the new U.S. Dietary Guidelines released in January, which no longer include a cholesterol restriction on specific foods. Updated every five years, the new guidelines state the relationship between dietary cholesterol (found only in animal foods) and blood cholesterol levels is inconclusive, and more research is needed. The guidelines recommend to continue limiting dietary cholesterol with the exception of cholesterol from eggs and shellfish.
Eggs have gotten a bum rap since the 1960s when they were thought to be linked to heart disease and stroke due to a high saturated fat and cholesterol content. A large egg contains 186 mg cholesterol, which means having two for breakfast would have put you over the U.S. Dietary Guidelines’ recommended daily cholesterol restriction of 300 mg—up until now. The research associating dietary cholesterol with heart disease has been labeled as hazy by members of the 2015 Dietary Guidelines Advisory Committee, who point out how dietary guidelines in Europe, Asia, and Canada don’t have a restriction on cholesterol intake.
“It is now evident that dietary cholesterol does not increase blood cholesterol as much, or if at all, as thought in the past,” says Tara Collingwood, R.D.N., a sports nutritionist in Orlando, Florida, official nutr…