A Finnish study of 1000 men over 20 years has found that cholesterol from eggs – and other forms of dietary cholesterol – has no effect on heart health, including carriers of the gene APOE4 that increases sensitivity to cholesterol.
Over the course of the study, intake of eggs and other dietary cholesterol was tracked. No member of the study cohort reported eating more than one egg per day on average. By the end of the sample, more than 200 of the participants had experienced heart attacks, but there was no relationship between heart attacks and consuming dietary cholesterol.
The researchers encourage eating eggs, including the cholesterol-carrying yolk, due to the many vitamins and nutrients, such as vitamin D, choline, lutein, and zeaxanthin.
The study was funded by the University of Eastern Finland. No funding was provided by egg industry sources.
To read the NIH assessment of this study, click here.