For years, eggs were unfairly given a bad reputation. Many people still hesitate before eating one, wondering if it’s packed with cholesterol that could harm their heart. That concern came from decades of nutrition advice that linked eggs directly to high cholesterol and cardiovascular disease.
Today, the evidence paints a much different picture. Modern research shows that, for most healthy adults, the cholesterol found in eggs has only a limited effect on blood cholesterol levels. Scientists now recognize that saturated fats—found in foods like bacon, sausages, butter, and many processed products—play a much bigger role in raising harmful LDL (“bad”) cholesterol.
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