Eggs are often perceived negatively by consumers, as well as practitioners, due to their high cholesterol content (186 mg per large egg). Common recommendations are to limit cholesterol intake to less than 300 mg/day. However, research has not established a connection between the daily consumption of dietary cholesterol from eggs and CVD or associated risk factors. In fact, researchers have demonstrated that overweight men who ate carbohydrate-restricted diets for 12 weeks and consumed 3 eggs per day (roughly 600 mg/day of additional dietary cholesterol) had higher HDL cholesterol levels than individuals who consumed an equivalent amount of egg substitute containing no additional dietary cholesterol. Furthermore, a 6-week, well-controlled feeding study demonstrated improved lipid profiles in healthy, previously untrained individuals consuming 12 eggs/week and engaging in endurance exercise training, thus indicating that the regular consumption of eggs does not negate the beneficial effects on cardiovascular health promoted by aerobic exercise.
Kern, M. Daily egg consumption does not promote adverse effects on heart disease risk factors in resistance trained adults, Egg Nutrition Center Nutrition Research Update, December 2014 – Issue 11, http://www.eggnutritioncenter.org/wp-content/uploads/2015/01/ENC-NRU-Issue-11.pdf