For years, doctors told patients at risk for heart disease that they should avoid high-cholesterol foods – and with 211 milligrams of cholesterol (70 percent of your daily recommendation), eggs were kept on the do-not-eat list. But now, science is changing. Recent studies have shown that high-cholesterol foods like eggs don’t actually affect blood levels of cholesterol very much.
“What we eat that affects our blood serum cholesterol is … saturated fats, trans fats and simple sugars,” says registered dietitian Marjorie Nolan Cohn, RDN, owner of MNC Nutrition in the US. Eating four or five eggs a week should still be safe for anyone at risk for heart disease, she says. Try this quick and healthy egg recipe for fast food at its best.