After 5,000 years of keeping chickens and eating eggs, the egg seemed headed for the endangered list in the 1970s and 1980s. Medical research had linked high levels of cholesterol in the blood to increased risk of heart disease. And since egg yolks are relatively high in cholesterol, it was widely held that individuals who consumed eggs regularly would suffer increases in their blood cholesterol levels.

That assumption has since been proven incorrect: there is no direct link between the amount of cholesterol in a particular food and the level of cholesterol in the blood.

A new study suggests that oral supplements of lutein and zeaxanthin may provide some protection against ultraviolet (UV) radiation-induced skin damage and bolster the skin’s natural antioxidant system.

Lutein is a naturally-occuring carotenoid found in egg yolk and green, leafy vegetables like spinach and kale. Zeaxanthin also is a carotenoid, and both nutrients have a history of being used as dietary supplements to reduce the risk of age-related macular degeneration.

Two nutrients found in eggs, spinach and other leafy green vegetables offer some protection against the most common cause of blindness among the elderly, researchers said on Monday.

Age-related macular degeneration affects 1.2 million Americans, mostly after age 65, and the irreversible condition gets gradually worse, robbing victims of the center of their vision. Many people may be susceptible due to genetic factors, while smoking is known to heighten the risk.

Eggs are a popular food enjoyed by adults and children alike, and are one of the most versatile. They cook quickly, complement nearly any garnish, and make a nutritious meal any time of the day.

Among dishes that make use of eggs’ adaptability, the rolled omelet takes center stage. Also known as the French-style omelet, this classic egg dish is a true test of an aspiring chef’s skill, requiring perfectly fresh and flavorful ingredients and the right equipment.

In the past, eggs have received some bad press on account of their cholesterol content and the association of cholesterol with heart disease. Scientists now know that it is actually saturated fat in the diet that raises blood cholesterol, thus increasing heart disease risk, but other factors are coming to light in the cholesterol/heart disease jigsaw puzzle, thus helping to redeem eggs.

Eggs back, as scientists crack a puzzle

If eggs are full of cholesterol how can they be good for my heart?

For seniors, ingesting protein can sometimes be difficult. One of the most easily digestible sources of protein is eggs. Eggs provide numerous other benefits as well including 14 essential nutrients needed to stay active and healthy - including vitamin B12, which can stave off fatigue and cartenoids, which collect in the eye and play a role in promoting and improving vision.

Eggs help boost protein consumption without empty calories and unhealthy cholesterol, dietitians say.

New research at Oregon State University suggests that eggs enriched with conjugated linoleic acid (CLA), a long chain fatty acid, may increase antioxidant activity while helping to rid the body of cholesterol and fats.

A diet containing CLA may decrease risks of cardiovascular disease and help prevent chronic illness, according to Gita Cherian, a researcher in OSU’s College of Agricultural Sciences.

The information below is from Elizabeth Ward, MS., R.D. and has been favorably reviewed by Wanda Howell, Ph.D., R.D., University of Arizona and C. Wayne Callaway M.D., George Washington University.

Introduction

For many years, eggs have gotten a bad rap as a forbidden food because of their cholesterol content. The mere mention of cholesterol conjured up fear and was enough to banish eggs entirely from the diets of many Americans. No cholesterol was the most important benefit trumpeted in advertising and on the labels of many food products.