Today’s eggs, compared to those of a few decades ago, have a lower cholesterol content, with a difference of about 130 mg per 100 g of food less (from 504 mg to 371 mg). This can be attributed to the different breeding methods and the different types of laying hens used. Furthermore, studies in animal physiology have shown that the phosphatidylcholine present in eggs decreases the rate of lymphatic absorption of cholesterol. To these observations, it should be added that the lecithin present in eggs actually inhibits the body’s absorption of some of the cholesterol present in the yolk of the egg itself.
