Much of the controversy about eggs is down to the level of cholesterol in their yolks. A high blood-cholesterol level is a risk factor for cardiovascular disease (among many others such as age, sex, smoking, lack of exercise etc.) but this is not the same as a high cholesterol consumption. Consumption of cholesterol has less effect on blood cholesterol than total fat intake. Additionally, owing to changes in chicken feed in the UK, eggs are lower in cholesterol these days than they used to be.

So eggs are lower in cholesterol, fat, saturated fat and calories than in the 1980s and, because of their amino-acid profile, they are one of the best sources of protein for a human. They are one of the few foods to naturally contain vitamin D and they provide folate, iodine and several antioxidants. They also contain selenium, a nutrient that is limited in plant foods by the levels in the soil they grow in. It is therefore difficult to predict the content of selenium in many foods.

Because high-protein foods promote satiety, people who eat eggs for breakfast have been shown to consume fewer calories throughout the day which is helpful if you are trying to watch your weight (adding butter and cream to scrambled versions notwithstanding).

What’s bad about eggs? Almost nothing really. And, unless you have quite a rare form of high cholesterol (familial hypercholesterolaemia – check with your doctor), there is no reason to limit your egg intake at all: fill your cups.

So in answer to your question: junk journalism. The Daily Mail (apologies in advance for this) has eggsaggerated the study and over-egged the pudding.

References

NHS Choices Health News; Eating egg yolks as ‘bad as smoking’. available at: http://www.nhs.uk/news/2012/08august/Pages/Eating-egg-yolks-as-bad-as-smoking.aspx [Accessed 10/9/12]

Carrie Ruxten; Eggs with benefits. Dietetics today, September 2012