The consensus among many nutritionists and health experts is that eggs, particularly the whites, are a good source of protein, essential amino acids, and various nutrients like vitamin B12 and riboflavin. The yolk also contains nutrients like vitamin D and choline but is high in cholesterol.
For many years, eggs were believed to contribute to high cholesterol levels, a risk factor for cardiovascular disease. However, more recent research has indicated that dietary cholesterol from foods like eggs has a much smaller impact on blood cholesterol levels and heart disease risk for most people compared to saturated and trans fats. The American Heart Association and other health organizations have updated their guidelines to reflect these findings, suggesting that eggs can be part of a healthy diet for most individuals.
However, certain groups, like those with diabetes, may still need to be cautious with egg consumption, and it’s always a good idea to consult a healthcare provider for personalized advice.
Regarding the carnivore diet, it’s a diet that consists entirely or mostly of meat and animal products, excluding most or all plant foods. This diet is high in protein and fat but lacks certain essential nutrients found in fruits, vegetables, and grains. While some people claim to feel better or lose weight on a carnivore diet, there’s limited scientific evidence supporting its long-term safety and benefits. Some health experts have raised concerns about the diet’s high levels of saturated fats and cholesterol, as well as the absence of fiber and certain vitamins.
Comparing eggs to a carnivore diet is somewhat like comparing apples to oranges. Eggs are a single food item with specific nutritional properties, whereas a carnivore diet is an entire dietary pattern that can include a wide range of meats and animal products. Both have pros and cons, and their effects on health can vary depending on the individual and the overall context of their diet and lifestyle.
References
- Eggs, dietary cholesterol, choline, betaine, and diabetes risk in the Women’s Health Initiative: a prospective analysis. by J. Greenberg, X. Jiang, L. Tinker, L. Snetselaar, N. Saquib, A. Shadyab – PDF.
- Conference on ‘The future of animal products in the human diet: health and environmental concerns’ Symposium 3: Alternatives to meat The long-term health of vegetarians and vegans by Paul N. Appleby.
- The Role of Eggs as an Important Source of Nutrition in Human Health by M. Pal, J. Molnár – PDF.