Eggs are a good source of nutrition and people should not hold on to the myth that eating them is a cause of high cholesterol levels, a lecturer at National Taiwan University (NTU) said.
NTU Student Registration Office director Hung Tai-hsiung (洪泰雄) has lost 17kg in four months by adopting a healthier diet. Hung is also a lecturer of nutrition at NTU and Chung Yuan Christian University.
Many people have the misconception that eating eggs should be avoided to prevent excessive cholesterol intake, Hung said at an event introducing his third book on nutrition in Taipei on Friday.
A large egg has only about 210mg of cholesterol — lower than the daily recommended intake of 300mg Hung said, adding that an unhealthy diet is the main reason people have high cholesterol levels.
“For people with a healthy liver, eating an egg per day can benefit brain cells and improve memory,” he said.
Eggs yolks contain lecithin, egg whites contain essential amino acids which are a source of protein, and eggs also have various vitamins and minerals, he said.
Hsu Hui-yu (許惠玉), head of the John Tung Foundation’s food nutrition section, said a diet high in saturated fats raises blood cholesterol.
Saturated fats are found in deep fried food and pastries, so effective cholesterol control cannot be achieved by reducing one’s intake of eggs alone.
She said eggs are rich in nutrition, but for improved brain cell activity and memory, a balanced diet, including eggs, beans, fish, meat, fruits, and vegetables, is also important.
A healthy diet should include good quality protein from meat, but it is better to eat less then three servings of red meat per week, and avoid eating animal fat and internal organs, Hung said.
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