After more than 30 years, limits on egg consumption have been lifted.
A paper published this week dispels the myths around eggs and cholesterol and confirms that UK health and heart organisations have lifted the limits on eggs as there is no conclusive evidence to link their consumption with increased risk of coronary heart disease
Nearly half (45%) of the UK public believe (1) they should be eating a maximum of three eggs a week – but the new paper discusses decades of evidence, concluding that the cholesterol in eggs has only a small and clinically insignificant effect on blood cholesterol and that there is no recommended limit on egg consumption for most people.
The paper, published this week in the British Nutrition Foundation’s Nutrition Bulletin, reveals that the misconceptions around eggs and cholesterol largely stem from incorrect conclusions drawn from early research.
In this video Dr Hilary Jones reveals more.