Association between egg consumption and risk of obesity: A comprehensive review: EGG CONSUMPTION AND OBESITY.

Eggs serve as a vital source of high-quality protein and lipids in the human diet, contributing significantly to nutritional intake; however, the relation between egg intake and health risks has been controversial. This study aimed to assess the relationship between egg intake and obesity and the effects of the various nutrients in eggs on obesity were separately investigated. This review involved searching Scopus, PubMed, Google Scholar for relevant articles from 2002 to 2022. Studies suggested that moderate egg consumption exerts little effect on blood lipid levels, that due to the body regulates endogenous cholesterol production in response to the external cholesterol intake. Furthermore, certain studies also verified that the presence of other nutrients in eggs, such as lecithin, unsaturated fatty acids, and apolipoproteins, not only does not contribute to elevated blood lipids but also plays a role in regulating lipid metabolism to prevent obesity. Additionally, the study reveals that different cooking methods significantly impact the nutritional composition of eggs, with soft-boiled eggs generally being the most advantageous for human health. This article reveals that dietary cholesterol or moderate egg intake was not significantly associated with a higher risk of obesity in healthy adults. Nevertheless, cholesterol-sensitive individuals should ensure moderate cholesterol intake.