1. Reduces the risk of heart diseases
Generally, doctors are more interested in the relationship between the so-called “good” cholesterol (HDL) and the “bad” cholesterol (LDL). An egg consists of about 212 milligrams of cholesterol but, despite this, eggs decreases the heart attack risk.
The reason? LDL cholesterol is known as “bad” cholesterol, as LDL particles carry the fat molecules into artery walls, leading to atherosclerosis.
On the other hand, HDL particles can eliminate fat molecules from artery walls. All LDL particles are not same, as there are numerous types that differ in size: some studies have shown that smaller particles have a greater risk of causing heart disease as compared to larger LDL particles.
In fact, they tend to increase cholesterol, and also increases the size of LDL particles and consequently reduces the risk of cardiovascular problems.