Eggs contribute to the production of “good” cholesterol

Eggs are one of the most affordable and popular foods. They are rich in many useful fatty acids, trace elements and vitamins and are considered an integral part of the diet of almost every Russian. Gastroenterologist, therapist of the “SM-Clinic” in St. Petersburg Alexandra Yakovleva in an interview with “Gazeta.ru” dispelled the myth about their harm.

The medic said that despite the fact that eggs are usually associated with breakfast, they also serve as a hearty snack or main course. They can be used as a source of easily digestible protein, healthy fatty acids, micronutrients and vitamins A, D, B, E and K. However, many believe that they are harmful and try to limit their consumption, the doctor continued.

“Basically, prejudice is associated with egg yolk, which can increase cholesterol levels. In fact, the effect of eggs on cholesterol is greatly exaggerated. On the contrary, the product promotes the production of “good” cholesterol or high-density lipoprotein. It protects blood vessels from the formation of cholesterol plaques, reduces the risk of development atherosclerosis and other diseases of the cardiovascular system, explained the gastroenterologist.