DIETARY-CHOLESTEROL - THE ROLE OF EGGS IN THE PRUDENT DIET

The recommendation that not more than 300 mg cholesterol be consumed d aily to prevent high serum cholesterol levels and coronary heart disea se is often used to justify a restriction of egg intake to three or fo ur per week. One egg contains about 200 mg of cholesterol, but eggs ar e also excellent and relatively inexpensive sources of essential amino acids and certain vitamins. In this paper, the place of eggs in a pru dent, cholesterol-lowering diet as a substitute far other animal produ cts, is scrutinised. The extra cholesterol, where considered as the on ly variable, will increase serum cholesterol levels, but the effect is relatively small. The exclusion of eggs from the diet should be weigh ed against deprivation of essential nutrients especially in vulnerable groups. While restriction of egg intake in westernised populations se ems justifiable, the upper limit of three or four per week may not alw ays be applicable, depending on the overall diet and lipid profile of the individual.