Abstract
Egg yolk has the highest content of cholesterol observed in different types of food. Intake of one egg per day increases the serum concentration of LDL cholesterol by 0.10 mmol/l. In healthy people eating a Western diet, egg consumption does not correlate with cardiovascular risk. However, a significant increase of the risk was observed in diabetic subjects starting from an intake of 5-7 eggs per week. However, dietary pattern rather than a single component of nutrition influences cardiovascular risk. The egg - rich in proteins, unsaturated fatty acids, vitamins and minerals - should be part of our nutrition, and it is not justified to recommend a general limitation of egg intake. However, we do not advice unbalanced high egg consumption. A cardioprotective diet is characterized by high variability and contains plenty of fruits, vegetables, and complex carbohydrates.
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