One morning about a year ago I spotted a headline that made my heart sink. It claimed eggs can give you a heart attack.
It wasn’t that I was about to eat eggs for breakfast. Rather, it was because, as a medical journalist, I knew friends and family would soon be asking me what to make of this claim. And I would have a tough time answering. Advice about what to eat seems to change every week.
Eggs are a classic example. They were once seen as wholesome packages of protein and vitamins, a perfect start to the day. But in the 1960s we woke up to the dangers of cholesterol. Eggs, which are rich in this fatty substance, became frowned upon.
But wait! Around 20 years ago, our ideas about cholesterol were revised: the amount in our food no longer mattered, because it didn’t really affect the levels in our blood and hence our heart health. Read more…