New Study Finds Eggs Unlikely to Raise Cholesterol Levels—Here's What Matters Instead

Recent research indicates that eggs are unlikely to be the cause of elevated cholesterol levels, challenging longstanding assumptions. A study published in The American Journal of Clinical Nutrition in July revealed that the saturated fat content in foods, rather than dietary cholesterol from eggs, is primarily responsible for increased LDL cholesterol. Participants consuming two eggs daily over five weeks experienced improved cholesterol profiles. Dr. Jon Buckley, the study's senior author, emphasized that the concern should shift from eggs to other high-fat accompaniments like bacon or sausages often included in breakfast meals. Historically, eggs, which contain approximately 200 milligrams of cholesterol per large egg—about two-thirds of the previous recommended daily limit—were thought to significantly raise blood cholesterol. However, recent findings suggest that saturated fat intake plays a more significant role in influencing LDL levels. Most foods high in cholesterol also contain saturated fat, but eggs are relatively low in saturated fat, which may explain the evolving perspective. The study involved 61 healthy adults who followed different diets: a control diet with high ...