The Conversation: cholesterol from eggs is poorly absorbed by the body

Cholesterol from eggs is absorbed by the body worse than from products with saturated and trans fats, so the use of the former is not harmful to health. Scientists from the University of Queensland told The Conversation.

Eggs are a good source of protein - the most important “building material” for organs and tissues. They also contain B vitamins, folic acid, unsaturated fatty acids, fat-soluble vitamins (A, D, E and K), choline and minerals.

The debate about the benefits and harms of eggs is related to the amount of cholesterol in their composition and its effect on the risk of cardiovascular disease. Scientists estimate that a large egg yolk contains approximately 275 mg of this fat-like substance - almost the full recommended daily intake.

In the past, health professionals have warned that eating cholesterol-rich foods may increase the risk of heart disease. However, as scientists from Australia explain, this statement does not apply to all foods.

Recent studies have shown that people do not absorb cholesterol from eggs very well. A greater impact on this indicator in the blood is caused by the consumption of food rich in saturated fats (sweet dairy products, fatty meat, sausages) and trans fats (vegetable oil, fast food, sauces and baked goods).

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