Unlike a very widespread idea, the egg yolk has no negative impact on the level of cholesterol in the blood and on cardiovascular disease. On the contrary, it can be beneficial for health. Dr. Faouzi Addad, professor of cardiology, explains it in this post that he published this Sunday, July 20, 2025 on his Facebook page.
“” Doctor, I have cholesterol, I was forbidden the eggs … ” This sentence, we still hear it too often. For a long time, the egg yolk was demonized, considered the enemy of our arteries. However, science has evolved.
Today we know that food cholesterol has little impact on blood cholesterol. In reality, eggs could even protect against cardiovascular disease! “Indeed, the egg is a highly nutritious food: rich in choline, which promotes the elevation of good cholesterol (HDL-C); natural source of vitamins A, D, B12, B2; And wears iron, zinc, selenium and lutein with antioxidant effects.
“A recent Australian study conducted in the elderly has shown that the consumption of 6 eggs per week reduced the risk of death from all causes and cardiovascular disease by 29%.
“Even dyslipidemic patients can benefit from the benefits of the egg, according to the latest data.
“The American Heart Association recommends up to 1 egg per day, based on a meta-analysis that included more than 1.5 million people: reduction in the risk of coronary disease by 11%, no increased risk of stroke and no demonstrated danger in diabetics.
“So don’t be afraid of eggs. Consume them with balance, as part of a healthy and varied diet. Good Sunday everyone! “
