Cardiologist Pham Manh Hung says eggs safe for heart in balanced diet

Cardiologist Pham Manh Hung, head of the Cardiovascular Institute at Hospital 19‑8, says eggs are nutritious and are not a direct cause of heart attacks. A large egg provides about 70‑80 kcal, 6‑7 g high‑quality protein, vitamins D and B12, choline, selenium, lutein, zeaxanthin and roughly 180‑200 mg of cholesterol.

He notes that LDL‑cholesterol levels are driven more by saturated‑fat intake from meat, processed foods, butter, animal fats, whole‑fat dairy, pastries and deep‑fried dishes than by dietary cholesterol from eggs. Most cholesterol is synthesized by the liver, and absorption varies among individuals.

The 2026 American Heart Association guideline stresses overall dietary patterns rather than single foods. For healthy adults, one whole egg per day can be part of a balanced diet rich in vegetables, fruit and whole grains and low in saturated fat, without raising heart‑disease risk. Overall heart health depends more on weight, blood pressure, blood sugar, LDL levels, physical activity and smoking.