A recent review debunks myths around eggs and obesity, finding that moderate consumption of eggs does not increase the risk of obesity in healthy humans. Most egg-derived nutrients are actually beneficial, reducing the probability of obesity by regulating lipid metabolism. Individual responses to dietary cholesterol vary, with some classified as “high responders” who may experience changes in cholesterol levels. Cooking methods significantly affect the nutritional composition of eggs, with soft-boiled eggs retaining the most beneficial nutrients. Seven to eight eggs per week were not associated with increased obesity risk. Further research is needed to explore cultural dietary patterns and optimal cooking methods for egg consumption.
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Study finds no link to obesity with moderate intake
