You don’t have to fret about cholesterol
Egg whites are out; yolks are back in. Decades ago, American public health officials believed that consuming the cholesterol found in egg yolks could raise your blood levels of cholesterol, which can ultimately lead to increasing your risk of heart attacks and stroke. Now, clinical studies show that the dietary cholesterol found in eggs has a modest effect on blood cholesterol.
It’s so low, in fact, that the 2015-2020 Dietary Guidelines have removed the 300 mg dietary cholesterol limit, referencing the fact that all available evidence suggests there is no relationship between consumption of dietary cholesterol and levels of blood cholesterol. Surprisingly, eating eggs may actually help to lower your cholesterol.