Eggs are a rich source of cholesterol. This cholesterol is contained mainly in the yolk of the eggs. Some sources claim that consumption of eggs is associated with detrimental health effects because of the cholesterol within the eggs. However, the studies investigating the association between eggs consumption and detrimental changes to blood cholesterol levels are inconsistent. While many studies show that egg consumption may cause changes in blood lipid levels, many do not. These inconsistent results suggests that other variables, and not eggs, are the cause of the changes to cholesterol levels. For example, perhaps those that eat more eggs consume less fibre. As fibre is known to alter blood cholesterol levels, this could explain the changes. In a recent study, researchers investigated the association between egg consumption and blood cholesterol, blood glucose and insulin resistance in health adolescent girls, but found no association existed between these variables and consumption of eggs.
While some evidence suggests that eggs may raise levels of low density lipoprotein cholesterol, there is also evidence that eggs raise levels of high density lipoprotein cholesterol. Low density lipoprotein cholesterol is considered to be detrimental to health as levels rise, but high density lipoprotein cholesterol is thought to be beneficial to health as levels rise. Therefore the beneficial effects caused by increases in high density lipoprotein cholesterol may negate and detrimental effects caused by increases in low density lipoprotein cholesterol, when eggs are consumed. This explains why egg consumption is not associated with increased cardiovascular disease risk.
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