Eggs do not have, in general, a good reputation on account of its richness in cholesterol. But we should not so fast denigrate this food that Mother Nature has endowed with many other nutritional qualities.

It is true that a high level of cholesterol in blood increases the risk of developing cardiovascular diseases. But it is important to know, first of all, that the essential (80%) of cholesterol is synthesised in the body by the liver. The remaining 20% are provided by food, namely, eggs and its by-products, other sources being meat, dairy products and seafood.

Investigation has shown that this quantity of cholesterol said “exogenous” (from the exterior) has only a limited influence on the cholesterol level in blood, for most people. In fact, it is mostly saturated fat acids from animal fat foods (milk, meat and derivatives) that can raise cholesterol significantly. Weighing 270 mg, an egg is not heavy on a healthful food regime.

A recent Sidney University study, in Australia, has concluded it is possible to eat up-to 12 eggs in a week, without risks for health, contradicting the old recommendations for a moderate ingestion that normally are globally made.

With or without eggs, the Food Reeducation and Behavioural program and Body Modelling by Clínica do Tempo®, enables an individualisation of the alimentary regime and weight and fat excess reduction, at any age, in a healthy and permanent way.