For decades, eggs were criticized for their cholesterol content and blamed for heart disease. During the 80s and 90s, many people avoided them entirely. However, modern research has flipped that narrative. Scientists now know that, for most individuals, dietary cholesterol has little impact on blood cholesterol. Instead, trans fats, refined carbs, and excess sugar are the real heart health threats.
One large egg contains about 186 mg of cholesterol, but studies show this doesn’t significantly increase heart disease risk in healthy people. Only those with certain medical conditions or genetic sensitivities may need to limit intake. For everyone else, one to two eggs a day can be perfectly safe—and even beneficial.
Eggs are nutritional powerhouses, providing high-quality protein, healthy fats, and essential vitamins like A, D, E, and B12. They’re also rich in selenium, folate, and phosphorus, nutrients vital for energy and immunity.
One standout nutrient in eggs is choline, which supports brain health, nerve function, and fetal development during pregnancy. Because of this, eggs are often called “nature’s multivitamin,” offering a wide range of benefits in a small package.