Eggs are a rich source of dietary cholesterol and it was previously thought that cholesterol-containing foods (such as eggs, dairy, and meat) increase blood cholesterol and risk of cardiovascular disease. For this reason, it was commonly accepted that we should limit the number of eggs we eat each week.

However, this has since been proven to be incorrect. The cholesterol we eat in food is actually poorly absorbed from the digestive system, meaning dietary cholesterol has very little impact on our blood cholesterol levels. So with this in mind, there’s no need to limit our intake of eggs.

Instead, what we want to be wary of is consuming artificial trans-fat, which is found in highly processed carbohydrates and deep-fried food such as some cakes, pastries, crisps, and pizza. Over-consumption of this fat has been linked to increased risk of cardiovascular disease.

You can read more on this topic here.

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