The "Great Egg Debate" goes on, as does the controversial friend cholesterol. It is a well known fact that eggs contain dietary cholesterol. However, dietary cholesterol has very little impact on blood cholesterol levels in most healthy individuals. For more information about cholesterol visit the Egg Nutrition Centre at www.enc.com.

Cholesterol is a natural waxy, fat-like substance that is made by the body (blood cholesterol) as well as obtained through the diet (dietary Cholesterol). Cholesterol has many functions including, insulating nerve fibers, maintaining cell walls, produce Vitamin D, digestive juices and certain hormones. Dietary cholesterol is found in animal by-products, like liver, kidney, eggs, shrimp and dairy products.

Most of the cholesterol in your body is made by your liver rather than obtained through food. (Bringing Facts into Focus, CEMA)

Foods that contain cholesterol do not automatically become blood cholesterol. An excess of foods containing cholesterol, an inability to convert fats, stresses, diet history heredity are all things that contribute to an increase in levels of Blood Cholesterol.

There is no current specified restriction as to the amount of egg whites you may consume in a week, yolk consumption, however, should be limited depending on a persons current health status. Recent research clearly indicates that when eggs are consumed as part of a low-fat eating pattern, they are unlikely to alter food lipid levels. Of greater significance is the risk posed by a family history of heart disease and a high-fat diet. Eliminating cholesterol-rich food from the diet could limit the availability of other important nutrients.

A change or modification of eating styles and/or types of food, along with amount of ongoing recent changes to chicken feed, farming and breeding have resulted in eggs with decreased cholesterol levels.