It was once thought that the cholesterol in food [dietary cholesterol] would increase the cholesterol in blood [serum cholesterol]. As such, people were advised to avoid foods like eggs, liver, and shrimp if they had high cholesterol or to avoid them as a way of preventing high cholesterol.
We now accept that dietary cholesterol has no meaningful impact on serum cholesterol and there’s no reason to avoid eggs. Eggs are actually very nutritious food; the healthy fats, vitamins and minerals, as well as, the carotenoid lutein are found in the yolk.
In fact a 2011 study in the journal Food Chemistry found that regular egg consumption may be associated with a reduced risk of cardiovascular disease and cancer because of their high levels of antioxidants. And several studies, including one in the Journal of Agricultural and Food Chemistry , have found that eggs may help lower blood pressure as well.
A 2012 study in the journal Current Opinion in Clinical Nutrition and Metabolic Care (covers several studies that found that individuals who consume moderate amounts of eggs are not observed to have increases in cholesterol when compared to individuals who cut eggs out of their diets entirely.
So, moderation is key. Enjoy eggs (fewer than 4–6 per week) for patients with high cholesterol is advised. When you are consuming eggs, have them along with fiber-rich foods to your diet like whole grain bread, pasta, rice, beans and cruciferous vegetables. Fiber has been shown to help in lowering total cholesterol levels.
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