Eggs: Unscrambling the Science

Find Local Food, Health, Learn More, Mieko Diener

If it seems like every few years the recommendations for eating eggs changes, that’s because it does. The issue is that egg yolks are a rich source of dietary cholesterol, but do not contain saturated fats which co-exist in most other sources of cholesterol like red meats. Cholesterol is an important structural component in all animal cells but having too much in our blood is associated with increased risk of heart disease. What has been challenging for scientists to figure out is the relationship between the cholesterol we eat and our blood cholesterol. It has been well established at this point that eating more saturated fat can increase blood levels of unhealthy cholesterol and lead to heart disease, but the understanding of dietary cholesterol on its own is still murky.