A perfect food with protein, vitamin A, vitamin D, riboflavin and other vitamins and minerals, or the culprit that may make cholesterol creep up to dangerous levels? Eggs are both, according to the November issue of Mayo Clinic Women's HealthSource.
One whole egg has 213 milligrams (mg) of cholesterol. The American Heart Association recommends that healthy people limit their cholesterol to 300 mg a day. If you have an egg for breakfast, that means limiting meat, poultry and dairy products the rest of the day to stay within the recommended guideline.
For people with coronary artery disease, high cholesterol or other cardiovascular risks, the recommended limit for cholesterol intake is 200 mg a day. That makes eating an egg regularly a challenge because most people get cholesterol from other foods, too. For example, a 3-oz. portion of skinless chicken has 70 to 75 mg of cholesterol. A similar portion of fish has 20 to 60 mg of cholesterol.
Consider egg substitutes as an option. Egg substitutes, which can be used in most recipes, provide color, thickening, consistency and nutrients -- without the fat and cholesterol.
Mayo Clinic Women's HealthSource is published monthly to help women enjoy healthier, more productive lives. Revenue from subscriptions is used to support medical research at Mayo Clinic. To subscribe, please call 800-876-8633, extension 9PK1.
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