Eggs are one of the most widely consumed foods in the world. They are prized for their versatility in cooking and their nutritional benefits. But for decades they have been the subject of many preconceived ideas, fuelling debates about their impact on health.

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Eggs are easy to cook and a pleasure to eat. But what are the truths and misconceptions surrounding their consumption? In this article, we untangle the truth from the false so that you can make informed choices.

No, eggs are not bad for cholesterol

For a long time, eggs, particularly the yolk, were blamed for high cholesterol levels. But recent studies show that moderate consumption of eggs does not significantly affect blood cholesterol levels in most people.

In reality, dietary cholesterol does not have as much impact on blood cholesterol levels as previously thought. Rather, it is the saturated and trans fats present in many processed foods that pose a problem. So this food can be part of a healthy diet, even for people watching their cholesterol levels.

True, eggs are an excellent source of protein

Eggs are considered a complete protein, as they contain all nine essential amino acids that our bodies need to function.

A single egg provides around six grams of high-quality protein, making them a nutritional option of choice for athletes, growing children and anyone looking to improve their protein intake.

False, it is not inadvisable to eat more than three eggs a week

The recommendation to limit egg consumption to three a week comes from old nutritional recommendations, influenced by concerns about cholesterol. However, new research shows that, for healthy people, there is no strict limit to egg consumption.

Of course, moderation is always recommended, but for most people, eating one egg a day poses no health risk. So there’s no need to limit consumption drastically.

True, eggs are good for eye and brain health

Eggs are rich in choline, an essential nutrient for brain health, particularly for memory and concentration. They also contain antioxidants such as lutein and zeaxanthin, which are good for eye health and help prevent certain eye diseases, in particular age-related macular degeneration.

The only thing to remember here is that this food makes a positive contribution to cognitive and visual health thanks to its unique nutritional composition.

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False, brown eggs are no healthier than white eggs

The colour of the egg shell, whether brown or white, has no bearing on its nutritional value. The difference in colour simply comes from the breed of hen that lays the egg, and not from its quality or nutritional content.

Brown eggs are sometimes more expensive because the hens that lay them are often larger and consume more feed, but in terms of health benefits, they are identical.

Still under debate: do eggs increase the risk of cardiovascular disease?

Some studies have suggested a link between high egg consumption and an increased risk of cardiovascular disease in people with existing health problems, particularly diabetes. However, for the majority of people in good health, eating eggs does not significantly increase this risk, especially if eggs are part of a balanced diet.

It should be noted, however, that although certain groups of people at risk should limit their egg consumption, the majority of people can eat eggs in moderation without worry.

Should you include eggs in your daily diet?

Eggs are an economical food, rich in essential nutrients and low in calories. To take full advantage of their benefits, it’s best to cook them with little fat and include them in a varied diet. If in doubt, don’t hesitate to consult a health professional for personalised advice.

All in all, they’ve earned their place in our daily diet. Whether you’re an athlete, a student or simply a lover of good food, eating them in moderation can be good for your health.