06/03/2026
For many years, eggs were blamed for raising cholesterol and increasing the risk of heart disease. Dietary guidelines often advised limiting egg consumption because of the cholesterol found in egg yolks. However, modern research has reshaped this view. Scientists now understand that saturated fats, not the cholesterol in foods, play a much larger role in raising harmful cholesterol levels in the body.
Recent studies show that the cholesterol we eat has a relatively small effect on blood cholesterol for most people. Instead, saturated fats found in foods such as processed products have a stronger impact on increasing LDL, often called “bad” cholesterol. In fact, a 2025 clinical trial found that people who ate two eggs per day as part of a diet low in saturated fat actually experienced a decrease in their LDL cholesterol levels.
Eggs are also highly nutritious. The yolk contains many important nutrients, including vitamin D, choline, antioxidants, and several essential vitamins and minerals. Nutrition experts now emphasize that eggs can be part of a healthy diet, especially when they are prepared in healthier ways
Today, many dieticians stress that context and overall diet quality matter far more than avoiding eggs
Study: Colino, S. (2026). What you’ve been told about eggs and cholesterol is wrong, doctors now say. National Geographic.
