For years, eggs have been at the center of a heated debate when it comes to cholesterol and heart disease. Decades ago, they were widely shunned by those with high cholesterol, mainly due to their naturally high cholesterol content. But in recent years, many experts and headlines have declared them harmless—at least for most people—arguing that dietary cholesterol doesn’t significantly impact blood cholesterol levels.
As a dietitian-nutritionist specialized in autoimmune conditions and inflammation, with further training in plant-based nutrition, I find it important to stay cautious and evidence-based. New research published in 2025 reopens the discussion and offers fresh insight into the long-debated relationship between eggs, cholesterol, and cardiovascular risk.
New findings from a large-scale study
Coronary artery disease remains a leading cause of illness and death worldwide and can result in serious complications such as myocardial infarction (heart attack). While the link between dietary cholesterol and heart disease is complex and sometimes inconsistent, a new study published in the Journal of the American Heart Association (2025) provides strong new data.
The study analyzed data from 180,156 participants in the Million Veteran Program, a major research initiative in the U.S. that examines genetic and lifestyle factors related to chronic disease. Using detailed dietary assessments and advanced statistical modeling, researchers investigated the association between dietary cholesterol intake and heart attack risk.
The results showed a linear increase in risk: for every additional 100 mg of dietary cholesterol consumed per day, the risk of heart attack rose by 5%. Moreover, individuals who consumed more than 300 mg of cholesterol per day had a 15% higher risk of myocardial infarction compared to those who consumed less than 300 mg.
So, what does this mean for eggs?
Since cholesterol is found exclusively in animal-derived foods—with eggs being among the richest sources—this study reinforces concerns about the cardiovascular impact of high cholesterol diets. One large egg contains about 186 mg of cholesterol, meaning that just two eggs can surpass the 300 mg threshold identified in the study.
Reducing cholesterol intake, therefore, typically involves reducing or eliminating animal-based foods such as eggs and meat. This shift not only aligns with heart health but also supports broader benefits tied to plant-based eating patterns, including reduced inflammation and better metabolic health.
Sorting through the confusion
You may come across studies or media headlines suggesting that eggs are “safe” or even beneficial. But it’s essential to look at the totality of evidence and consider who the population being studied is, what the baseline risks are, and how lifestyle factors play a role. As with many areas of nutrition science, context and individual risk matter.
If you’re unsure how these findings apply to you, especially if you have a personal or family history of heart disease, it’s wise to consult with a qualified nutrition expert or healthcare provider.
Resources
https://www.ahajournals.org/doi/full/10.1161/JAHA.124.036819
https://www.pcrm.org/news/health-nutrition/cost-eggs-may-include-higher-heart-attack-risk
