Health benefits and risks involved in eating eggs

Health benefits
Protein
Whole eggs are a complete protein, meaning they contain all the necessary amino acids. They’re so good for you, in fact, that the World Health Organization uses egg protein as a standard for evaluating protein in other foods. Eggs are all natural and provide one of the highest quality proteins of any food available. One egg provides more than six grams of protein, or 13 percent of the recommended Daily Value (DV), and nearly half is found in the yolk.

Protein is good for you for myriad reasons, ranging from weight loss to heart health. Although we often think of protein’s function in building and maintaining muscle, newer research suggests other benefits of protein. For example, numerous studies since 2010 have found that protein-rich breakfasts, including those containing eggs, result in blunted postprandial glucose and insulin responses, greater satiety and lower energy intake at a subsequent meal, suggesting a positive role of eggs for hunger and weight management.
Additionally, diets higher in protein have been linked with lower risk of developing hypertension. Recently, the American Journal of Hypertension published a study that had followed middle-age adults for more than 11 years. It found that greater consumption of protein was associated with lower long-term risks of high blood pressure.

Choline
Eggs are one of the richest sources of choline, Choline is an essential nutrient that is particularly important for pregnant and breastfeeding women as it contributes to brain and memory development. One animal study published in The American Journal of Clinical Nutrition emphasized the importance of choline on memory in infants. When rat pups were given choline supplements in utero or in the first two weeks of life, “their brain function changed, resulting in the lifelong memory enhancement.
Choline isn’t just good for babies, Recently, scientists have been looking at the possibility of adult brains benefitting from choline. A study published in the American Journal of Clinical Nutrition looked at 1,391 volunteers between the ages of 36 and 83 and found that increased dietary choline was associated with improved cognitive function, including visual and verbal memory.  Additionally, a British Journal of Nutrition study of more than 2,000 adults in their 70s found positive associations between increased choline and better performances on cognitive tests of perception speed, cognition, sensory motor speed and executive function.

Weight loss
 A relatively low-calorie food, eggs can be an excellent option for dieters. Because of their satiating properties (the ability to make you feel full longer), eating eggs for breakfast may promote a healthy body weight and reduce the risk for obesity.

Risks of eating Egg
People with diabetes and possibly high cholesterol or hypertension should watch their egg intake. A Canadian Journal of Cardiology analysis showed that diabetics who ate one egg a day were more likely to develop cardiovascular disease. Eating egg whites instead of whole eggs may be a good option for diabetics. 
A study published in The American Journal of Clinical Nutrition in 2002 caused a stir when it found that raw egg whites interfere with absorption of biotin. Biotin is a B vitamin that is important to fat and sugar metabolism and blood sugar regulation.