Egg yolks are a nutritious food source, containing many vitamins (A, D, E, B12), minerals and especially cholesterol.
According to the World Health Organization and the American Heart Association, the main cause of high blood pressure is often related to a diet rich in sodium, saturated fat and lack of exercise, rather than the amount of cholesterol in food. Previously, cholesterol in egg yolks was thought to be the cause of increased risk of cardiovascular disease, but modern research has shown that this is not entirely accurate.
However, for people with high blood pressure, the consumption of egg yolks should be considered. Red blood contains about 186 mg of cholesterol/fruit, so it should be limited to the recommended level of 300 mg/day.
People with high blood pressure can eat 23 eggs a week if their diet is low in cholesterol and saturated fat.
More importantly, the way eggs are prepared also affects blood pressure. Fried eggs with a lot of oil or butter can increase bad fats, which are not good for the heart. Instead, boil or steam eggs to retain nutrients while limiting fat.
People with high blood pressure can still eat egg yolks in reasonable doses, in a healthy diet low in salt and saturated fat. Overall control of diet and lifestyle is still a decisive factor in effective blood pressure control.
