Cholesterol
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 and it was originally thought that eating cholesterol-rich foods was the most important cause of high blood cholesterol levels, and therefore increased heart disease risk.
It is now accepted that only around a third of the cholesterol in the body comes from the diet and it is saturated fat that adversely affects our blood cholesterol levels to a much greater extent than the dietary cholesterol that we consume.
This means that most people can eat eggs without adversely affecting their blood cholesterol levels, provided that it is in combination with a healthy diet, low in saturated fat.