Evidence around egg consumption in cardiovascular health and lipid management
While eggs are considered a nutritious food, egg yolks are rich in dietary cholesterol which has made them a topic of interest in relation to cardiovascular health.
A review by the American Heart Association examining the impact of dietary cholesterol on blood lipids, lipoproteins and cardiovascular disease risk, took into account the evidence of egg intake on CVD risk[i]. Based on the current evidence, the relationship between egg consumption and risk of CVD is mixed.
The recommendation from the review was for egg intake to be maintained at current levels because of the relatively high content of cholesterol in egg yolks. Healthy individuals can include up to a whole egg, or equivalent, a day as part of an overall heart-healthy dietary pattern. Caveats were given for patients with dyslipidemia, particularly those with diabetes mellitus or at risk for heart failure, who should be cautious in consuming foods rich in cholesterol.
The authors of this review concluded by saying that a recommendation to give a specific dietary cholesterol target within the context of food-based advice is challenging; hence, guidance focused on dietary patterns is more likely to improve diet quality and to promote cardiovascular health.
See the evidence for the impact of dietary cholesterol on blood cholesterol, along with dietary cholesterol recommendations.
[i] Jo Ann S. Carson, Alice H. Lichtenstein, Cheryl A.M. Anderson, et al. (2019) Dietary Cholesterol and Cardiovascular Risk: A Science Advisory From the American Heart Association Circulation 140:00–00. DOI: 10.1161/CIR.0000000000000743