Many people believe that eggs increase cholesterol. We asked Dr. Sara Testa, dietician at the Unit of Bariatric Surgery at the Humanitas Hospital.
“False. Not only do they not increase cholesterol levels, but eggs, which have long been demonized for their high fat content, are not only rich in symbolic Easter meanings, but also in important health nutrients. In some Italian regions, the tradition of Easter provides cakes in which boiled and decorated eggs are placed inside the dough, or salted cakes made with herbs and boiled eggs, but also the most classic eggs and asparagus in addition to frittatas that are never missing from the Easter picnic. It has long been known that 100 grams of eggs contain only 5 grams of fat and out of these only 1.5 grams are saturated fats, in addition to being an excellent source of protein at very high biological value containing all the amino acids essential for our body in only 64 calories. An egg, for example, contains 6 grams of protein and few fats that have no negative impact on cholesterol. As demonstrated by numerous scientific researches – explains the expert – eggs are a good source of vitamin D useful for the absorption of calcium, help to prevent macular degeneration thanks to the high content of carotenoids, are among the foods that prevent breast cancer but, above all, it has been demonstrated that moderate egg consumption, which does not exceed four eggs per week, broken down into different preparations, has no negative impact on cholesterol and therefore there is no correlation between egg consumption and cardiovascular disease. Moreover, with some small changes compared to the Easter tradition, soft-boiled eggs are better than hard-boiled eggs: 3 minutes of boiling is enough to enjoy the benefits of eggs, compared to 8 minutes that are needed to boil them.