Consequently, consuming eggs does not significantly impact blood cholesterol concentration. Some recent researches have highlighted the beneficial role of eggs for humans, including physically active people, and several authors have demonstrated that egg cholesterol was not well absorbed.
Half a century of research has now demonstrated that egg intake is not associated with increased health risk and that it is worth incorporating such product in our diet with regard to its high nutrients content and its numerous bioactivities. By 1995, there was a concerted effort to unify all the US national dietary recommendations and to support in vitro and in vivo research to rehabilitate eggs. These recommendations impacted, not only the egg industry, but also partly influenced people’s dietary habits depriving them from an affordable food of high nutritional interest. In 1968, the egg industry had to face American Heart Association recommendations that encouraged people to consume less than three whole eggs per week claiming that high dietary cholesterol equals high blood cholesterol and consequently higher cardiovascular disease risks. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching.
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