For many years, The American Heart Association and the American College of Cardiology have advised limiting or eliminating eggs to reduce dietary cholesterol, a presumed risk factor for cardiovascular disease. However, research has not conclusively associated high cholesterol levels with CVD. A 2017 study published in Nutrition found that participants who ate three eggs daily for 12 weeks did not increase their risk of developing CVD.
A 2019 study in JAMA reported differently, having determined that CVD risks increased with every additional half an egg. However, the authors conceded that adjusting the results for total dietary cholesterol nullified the association. Another 2019 Greek study concluded that cholesterol intake from eggs could have a positive effect on blood lipid levels.
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