Egg yolks are high in dietary cholesterol--each contains about 213 milligrams. So, egg yolks are limited to no more than 2 yolks per week. This includes the egg yolks in baked goods and processed foods. Check the label to see how much cholesterol the food contains or ask the bakery if the recipe uses whole eggs. Limit these types of foods for occasional treats.
whites have no cholesterol, and you can substitute them for whole eggs in
recipes -- two egg whites are equal to one whole egg. You can also use
cholesterol-free egg substitute in place of whole eggs - In many baked goods,
you can't tell the difference.
For more, please read the TLC Daily Food Guide to Lower Your Cholesterol
Portions of the above information has been provided with the kind permission of the National Heart, Lung, and Blood Institute (www.nhlbi.nih.gov/).
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Last Editorial Review: 3/21/2003