Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review

Despite being recognized as a low-cost food, rich in proteins and other nutrients, for years eggs have been the subject of controversy regarding a possible negative impact on human health linked to their frequent consumption and their cholesterol content. This narrative review describes the composition of eggs, the properties of individual nutrients, and the impact of their deficiency or excess on human health, and the development of several pathologies. The chemical–physical properties of the proteins and lipids contained in eggs and the environmental impact linked to their production are also considered. In addition to covering fundamental functions for the maintenance of cellular structures and functions, the nutrients present in eggs show in vitro antioxidant, antimicrobial, antihypertensive, anti-inflammatory, and immunomodulatory functions, which could be fundamental in protecting against pathologies such as tumors or neurodegenerative diseases. Recent clinical studies have also highlighted the lack of correlation between egg consumption and cardiovascular disease. The chemical–physical properties of the proteins and lipids present in eggs also make them fundamental in many food preparations. Eggs are an important source of energy, nutrients, and are particularly useful in the food industry. Egg production, especially in small-scale poultry systems, is also environmentally sustainable.