In the world of nutrition, the debate over eggs has sizzled for years. Are they a source of high-quality, muscle-building protein or a cholesterol-laden risk to cardiac health?
Recent findings from the American College of Cardiology’s Annual Scientific Session may scramble previous concerns, at least when it comes to nutrient-enhanced eggs.
The issue dates back to the 1970s when reducing dietary cholesterol was a heart-healthy mandate from organizations like the American Heart Association. With more than 186 milligrams of cholesterol, a single large egg carried considerable blame.
