Although the risk of cardiovascular disease due to dietary intake of cholesterol from consumption of eggs is now a discredited theory it is appropriate to revisit the issue during February, designated as “Heart Health Month” By President Lyndon B. Johnson in 1964.

Dr. Mickey Rubin summarized relevant peer-reviewed literature in July 2020. It is worthwhile revisiting his article available on the Egg Nutrition Center website www.eggnutritioncenter.org. The Summary of this scholarly article is reproduced but industry professionals are urged to read the article in entirety.

The science on dietary cholesterol and eggs continues to grow and demonstrates that eggs are an important part of healthy dietary patterns across the lifespan. Overall, these data support the value of eggs as a nutrient dense food within healthy dietary patterns. As a good or excellent source of eight essential nutrients including choline, six grams of high quality protein, 252 mcg of the carotenoids lutein and zeaxanthin, the 70 calories of an egg can be viewed as so much more than just a source of dietary cholesterol.