Scientific evidence reevaluates the impact of egg consumption on cholesterol

Recent scientific evidence suggests that the long-held belief regarding eggs as a primary cause of high cholesterol may be overstated. While egg consumption can lead to moderate increases in both LDL (bad) and HDL (good) cholesterol, studies indicate that the overall cardiovascular risk ratio remains largely unchanged. For instance, research has shown that cholesterol levels may only increase by approximately 2-3% per egg consumed.

Experts suggest that overall dietary patterns are more significant than individual food items. Specifically, a 2025 study concluded that LDL cholesterol levels are more clearly linked to the intake of saturated fats rather than dietary cholesterol.

Beyond nutritional science, eggs remain a versatile and affordable protein source for various meals, including salads with chickpeas or lentils, spinach and feta omelets, and frittatas.