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Lifting the limits
Previous limits on egg consumption have been lifted as it is now known that the cholesterol they contain does not have a significant effect on blood cholesterol.
A high level of blood cholesterol increases the risk of heart disease. It was originally thought that eating cholesterol-rich foods was an important cause of high blood cholesterol levels and therefore increased heart disease risk. However, only around a third of the cholesterol in the body comes from the diet (our bodies make the rest). It is now accepted that the amount of saturated fat that we eat has a greater effect on our blood cholesterol levels than cholesterol in the diet.
This means that most people can eat eggs without adversely affecting their blood cholesterol levels, provided that they are eaten as part of a healthy diet that is relatively low in saturated fat.