It was once thought that eating cholesterol in foods (i.e. eggs) led to raised levels of cholesterol in your blood – or more particularly the ‘bad’ cholesterol that clogs your arteries and increases your risk of heart attacks.
It is now known however, for most people, eating cholesterol actually has little effect on blood cholesterol. What’s far more likely to send your bad blood cholesterol shooting up is eating saturated fat or trans fat (a fat found in many deep-fried and commercially baked products). There is little saturated fat and no trans fat in eggs.
The National Heart Foundation last revised its position on eggs in 2009, and suggests that “all Australians who follow a healthy balanced diet low in saturated fat can eat up to six eggs each week without increasing their risk of heart disease.”