1. The good egg, the forgotten benefits: protein, carotenoids, choline and glycemic index

Dietary guidelines recommend no more than 300 mg of dietary cholesterol per day, recommendations that lead to restriction of nutrient-rich foods including eggs. It is important to keep in mind that eggs are much more than a cholesterol-containing food and be reminded of the numerous nutritional benefits of eggs. In this book chapter, we will discuss eggs as a source of high quality protein for individuals across the life spectrum, with bioactive properties that protect against muscle wasting, pathogens, and chronic diseases such as hypertension and cancer. Eggs, as a substantial source of choline, an essential nutrient involved in cognitive function, and its potential protective effect against Alzheimer’s disease will be revised. In addition, eggs are a highly bioavailable source of the carotenoids lutein and zeaxanthin, well recognized for their anti-oxidative and anti-inflammatory properties in addition to their major role in protecting against age-related macular degeneration and cataracts. Finally, eggs are a low-glycemic food that has been shown to decrease caloric intake in the next meal, which suggests that eggs can be incorporated in diets aimed at losing weight.