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Myth 9 Egg yolks will give you a heart attack

Those poor egg yolks have been getting a bum rap for decades. They’ve been targeted for increasing cholesterol levels, promoting heart disease, and wreaking havoc on your waistline.

Why all the hate? Years ago, researchers identified a correlation between dietary cholesterol from sources like egg yolks and elevated blood cholesterol levels. Elevated cholesterol levels can lead to hypertension and cardiovascular disease, thus the cultural ban on egg yolks and the start of the “egg white only” movement.

There’s nothing wrong with eating egg whites; they’re an excellent low-calorie source of protein. But forgoing the yolk means you’re missing out on a ton of nutritional benefits. One whole egg contains around 7 grams of complete protein, and including the yolk makes it a better source of heart-healthy nutrients like omega-3s, B vitamins, and choline.

Although egg yolks contain about 185 milligrams of cholesterol, there are no controlled studies to date showing whole-egg consumption increases the risk of cardiovascular disease. In fact, one study conducted at the University of Connecticut found eggs yolks actually helped to increase levels of high-density lipoprotein (HDL, the “good” cholesterol).12

While observational studies may suggest a link between heart disease and egg consumption, it seems as though the real culprit in high cholesterol levels is the overconsumption of saturated fats and trans fats. Trans fats are often found in commercial baked goods and heavily processed fast foods.

As long as you haven’t been advised to limit dietary cholesterol by your doctor for a specific reason, there’s no reason to fear a couple of whole eggs a day. Shout it from the rooftops!

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