Q. Is it true that I need choline in eggs for my brain? I thought eggs were too high in cholesterol.

A. With food prices skyrocketing in recent months, it may be worth giving eggs a second look as an inexpensive source of protein. They are also loaded with a substance called choline. Choline is important for our brain, memory, liver and nerve functions.

Eggs have gotten a bad rap in the past because of their high cholesterol content. Several research studies have shown that eating eggs does not necessarily cause heart disease. How can this be?

For most people, only a small amount of the cholesterol in foods passes into the blood and damages arteries. Saturated fats and trans fats have a much larger effect on blood cholesterol levels. Eggs are low in saturated fat.

Our bodies contain several types of cholesterol. It's the small, dense type of cholesterol particles that are the greatest threat to our heart. Eating eggs does not influence the amount of these particles. Long-term studies of dietary habits in more than 100,000 people have shown that one egg daily has no effect on development of heart disease in healthy men and women. Unfortunately, diabetics who ate one or more eggs daily did show a slight increase in heart disease risk.

Choline is found in the yolk of the egg. Choline is involved in development of the nervous system and brain of a fetus. It affects the area of the brain responsible for memory and life-long learning ability.

Choline helps break down homocysteine, a substance in the blood that may increase heart disease risk. Choline deficiency increases homocysteine levels. Choline also may help reduce inflammation associated with heart disease.

In addition to eggs, good sources of choline include beef, milk, fish and chicken. Smaller amounts are found in broccoli, beans, nuts and tofu. Since it is in so many foods, a supplement is rarely needed.

Those with elevated cholesterol or diabetes should limit eggs to four or fewer per week. And those who have had a heart attack should limit their egg intake to two or fewer per week.

Amy Tousman is a registered dietitian and certified diabetes educator with Nutrition Unlimited in Kailua. Hawai'i experts in traditional medicine, naturopathic medicine and diet take turns writing the Prescriptions column. Send your questions to: Prescriptions, Island Life, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; islandlife@honoluluadvertiser.com; or fax 535-8170. This column is not intended to provide medical advice.