Eggs have long been vilified as contributors to heart disease. Doctors and dietitians alike warned patients with high cholesterol and heart problems to limit their egg consumption. While it is true that egg yolks have high levels of cholesterol, they also contain nutrients, such as vitamin B12, vitamin D, riboflavin, and folate, that help to lessen the risk for heart disease.
There have been a plethora of research studies that have dedicated themselves to finding the link between eggs and heart disease. Some studies (often funded by the egg industry) have found no connection between eggs and heart disease, while other research suggests that too many eggs (especially egg yolks) will increase your risk for heart disease, especially individuals with high cholesterol and diabetes. So who do we listen to?
Even though there is evidence for both sides, it does not hurt to err on the side of caution. Recommendations from the Physicians’ Health Study, suggests eating no more than 6 eggs a week. However, those who have high cholesterol or diabetes are recommended to have no more than 3 egg yolks per week, according to JAMA.