Are the Current Dietary Guidelines Regarding Egg Consumption Appropriate?

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Abstract
Despite being considered a good or excellent source of 11 nutrients (1), egg intake accounted for only 1.3% of the total energy consumed by the average American in 2000 (2). The perception of cholesterol-rich eggs as a “forbidden food” developed in response to the highly publicized 1970s recommendation by the American Heart Association (AHA) to restrict egg consumption and limit dietary cholesterol intake to ≤300 mg/d. The dietary cholesterol guidelines are similar in the most recent AHA report; however, their position regarding egg intake has become more specific (3). This new report states that the intake of one yolk a day would be acceptable, if other cholesterol contributing foods were limited in the diet (3). Although this recommendation may be useful for certain individuals with a history of elevated plasma cholesterol or established coronary heart disease (CHD),2 it is unwarranted for the vast majority of the population and may actually have negative nutritional implications. This commentary evaluates the controversy and consequences of the dietary recommendations regarding eggs. The elderly high-risk demographic is utilized to illustrate the health benefits of consumption and the functionality of individual egg nutrients.

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