Triglycerides contribute to heart disease, as excess fat from food is converted into triglycerides, which circulate in the blood and are stored in fat cells.

Omega-3 enriched eggs, particularly from pasture-fed chickens, contain fatty acids that help reduce blood triglyceride levels.

A Harvard University study found that eating eggs can lower the risk of breast cancer, especially when consumed during adolescence.

Later research showed that women who ate at least six eggs a week had a 44% lower risk of developing breast cancer. This protective effect is linked to choline in eggs, which plays a key role in cancer prevention.

Each egg provides 125.5 milligrams of choline, about 25% of the daily recommended intake. Choline benefits heart health, supports brain function, and aids in memory and mood regulation.

Research shows it enhances cognitive abilities and is crucial for brain development during pregnancy and breastfeeding, as well as for forming cell membranes.

Eggs are also rich in essential minerals like iron, zinc, and phosphorus. Zinc boosts the immune system and aids in energy production, while iron is particularly important for women due to menstruation.

Eggs are also a good source of iodine, which supports thyroid hormone production, and selenium.