Dietary cholesterol in eggs gives multiple health benefits

This post contains a summary of a paper published in Current Opinion in Clinical Nutrition & Metabolic Care January 2006 - Volume 9 - Issue 1 - p 8-12 and a recipe for sun dried tomato and sweet onion frittata.

Study title and authors:

Books:

Dietary cholesterol provided by eggs and plasma lipoproteins in healthy populations

Fernandez, Maria Luz

This paper can be accessed at: http://journals.lww.com/co-clinicalnutrition/Abstract/2006/01000/Dietary_cholesterol_provided_by_eggs_and_plasma.4.aspx

This review of the literature examined if there is an association between egg consumption and heart disease.

Fernandez found:
(a) Extensive research has not established a link between egg consumption and risk for coronary heart disease.
(b) Egg intake has been shown to promote the formation of the large relatively benign type A low density lipoprotein (LDL) cholesterol, rather than the dangerous type B LDL cholesterol.
(c) Eggs are also good sources of antioxidants known to protect the eye.

The author concludes: "We need to acknowledge that diverse healthy populations experience no risk in developing coronary heart disease by increasing their intake of cholesterol but, in contrast, they may have multiple beneficial effects by the inclusion of eggs in their regular diet".

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Sun Dried Tomato and Sweet Onion Frittata

Ingredient list:

Sun dried tomatoes

Food Mall: Eggs

Three fresh eggs

Sweet yellow onion
Garlic powder
Black pepper
Dried cilantro
Salt
Extra virgin olive oil

Directions:
Pre-heat oven to 350 degrees. Chop enough onion to cover the bottom of a small frying pan. Crack three eggs into a small mixing bowl. Add salt, black pepper, garlic powder, and dried cilantro to taste. Add sun dried tomatoes. I experimented with chopping them in to small pieces, but decided that they worked just as well whole. Stir with a fork or whisk to mix well.

Heat one tablespoon of oil in the bottom of a small frying pan over medium heat on the stove top. Add onion and let cook in the hot oil. Pour egg mixture over the onions and let cook until the edges begin to brown and can be edged away from the sides of the pan with a spatula (about one minute). Move the frying pan to the oven and let bake about six minutes until the eggs set fully and the top becomes firm to the touch. When done, remove from the oven and transfer to a plate.

Tomato and Sweet Onion Frittata