Eggs, a global dietary staple, are celebrated for their high‑quality protein and rich vitamin and mineral profile, including vitamin B12, vitamin D, selenium and choline from the yolk, which supports brain health.
Despite their nutritional benefits, eggs contain about 186 mg of cholesterol per large egg, all in the yolk. For years, dietary cholesterol was thought to raise blood cholesterol and heart disease risk, but recent research shows it has a minimal effect for most people.
The World Health Organization (WHO) now advises that healthy adults can safely eat one egg per day without increasing cardiovascular risk. However, individuals with diabetes or pre‑existing heart conditions should consult a healthcare provider before adding daily eggs to their diet.
Experts emphasize moderation and balance. Eggs should complement a varied protein mix that includes fish, legumes, nuts and lean meats, ensuring a broad spectrum of nutrients.
Proper storage and cooking are essential to avoid foodborne illness. Eggs should be refrigerated, used before their expiry date and cooked thoroughly to eliminate salmonella risk.
In summary, eating eggs daily can be part of a healthy diet for most people when done in moderation and as part of a balanced meal plan. Personal health conditions and professional medical advice remain key to safe dietary choices.
