People with high blood cholesterol or at high cardiac risk, are recommended to follow a diet low in saturated fat and low or moderate in cholesterol. Such a diet may have 2 or 3 egg yolks a week. However, it is more important to restrict saturated fat than be overly concerned about foods containing cholesterol. Other people, like children and older people, can usually eat more eggs, averaging an egg a day in a healthy diet. A few children may be allergic to the protein in egg white, and for this reason it is best to wait until about the infant is 8 months of age before introducing eggs into the diet.
Eggs have far less fat than many take-away foods.
Add vegetables, bread or cereals, and fruit for a good quick lunch or dinner. There is a growing recognition of the importance of safe, nutritious foods, especially for children and older people. Eggs fit this criteria when they are cooked and when eaten alone or with food low in saturated animal-derived fat. Another reason for renewed interest in eggs is that they have been a basic commodity in the human diet for as long as the human species has evolved from when we were foragers, hunter-gatherers and subsistence agriculturalists. Their use has characterised successful human socio-biology.