For many decades, people have been advised to limit their consumption of eggs, because the yolk is high in cholesterol.
It was thought that if you ate cholesterol, it would raise cholesterol in the blood and contribute to heart disease… That was wrong.
The liver actually produces large amounts of cholesterol each day. When we eat more eggs, the liver just produces less cholesterol instead, so it basically evens out.
It appears that the response to whole egg consumption depends on the individual.
In the vast majority of people, it has no effect on Total or LDL cholesterol. The exception is some who are genetically susceptible, but even then it is debatable if the cholesterol increase actually influences heart disease risk.
The 2015-2020 Dietary Guidelines for Americans has dropped the limit on dietary cholesterol.
The government’s expert panel has now said that dietary cholesterol is no longer a “nutrient of concern.”
How Much is Too Much?
Unfortunately, we don’t have studies where people are fed more than 3 eggs per day, or 21 eggs per week.
It is possible (although unlikely) that eating even more than that could have a detrimental effect on health. Eating more than 3 is uncharted territory, so to speak.
It’s also important to keep in mind that not all eggs are the same. The healthiest are omega-3 enriched eggs, or eggs from hens that are raised on pasture.
These eggs are much higher in omega-3s and important fat-soluble vitamins. So if you eat 3 per day, these small nutritional differences may start to add up over time.
Overall, the science shows that eating eggs is perfectly safe, even if you’re eating up to 3 whole eggs per day. Government recommendations have finally caught up too.