The main reason people have been warned about eggs is that they’re loaded with cholesterol.
One large egg contains 212 mg of cholesterol, which is a lot compared to most other foods.
However, dietary sources of cholesterol have a minimal effect on cholesterol levels in the blood.
Your liver actually produces cholesterol, every single day. The amount produced depends on how much you eat.
If you get a lot of cholesterol from food, your liver produces less. If you don’t eat cholesterol, your liver produces more of it.
The thing is, many studies show that eggs actually improve your cholesterol profile.
They raise HDL (the “good”) cholesterol and they tend to change the LDL (the “bad”) cholesterol to a large subtype which is not as strongly associated with an increased risk of heart disease.
Multiple studies have examined how eating eggs affects the risk of heart disease and found no association between the two.
On the contrary, eggs have been linked with health benefits.
One study discovered that eating 3 whole eggs per day reduced insulin resistance, raised HDL and increased the size of LDL particles in people with metabolic syndrome.
However, some studies do show an increased risk of heart disease in people with diabetes. This needs further research though and probably doesn’t apply to a low-carb diet, which can, in many cases, reverse type 2 diabetes.
Studies show that eggs actually improve the cholesterol profile. They raise HDL (good) cholesterol and increase the size of LDL particles, which should lower the risk of heart disease.