Eggs: heart dietitian outlines safe daily and weekly limits

Cardiologists and dietitians say healthy people can eat up to one whole egg (or two egg whites) per day, while people with heart disease, diabetes or high cholesterol are advised to limit egg yolks to four per week; experts emphasize that saturated fat from other foods, not egg cholesterol, is the main concern.

Health experts report guidance on egg intake tied to heart risk and wider diet. They note that cholesterol in eggs has a limited effect on blood cholesterol, while saturated fat in the overall diet more directly raises LDL cholesterol and promotes plaque formation. Cardiologists and dietitians recommend limits that differ by health status, and they stress that other high-saturated-fat foods on the plate change the calculation. The report also describes a recently released revised food pyramid that gives greater prominence to animal-based, saturated fat–rich foods and that has prompted responses from public health groups. Key findings: - For healthy adults, experts say up to one whole egg or two egg whites per day is acceptable. - People with heart disease, diabetes or high cholesterol are recommended to limit egg yolks to four per week, with the caveat that this assumes limited saturated fat from other foods. - A single large egg contains about 1.6 grams of saturated fat and provides nutrients such as lutein, zeaxanthin and choline. - Typical breakfast accompaniments like sausage, bacon, cheese and butter can add several grams of saturated fat and may push a meal to or above a daily recommended limit. - Current federal guidance cited in the report recommends less than 10% of daily calories from saturated fat (about 20 grams on a 2,000-calorie diet). - A small clinical study noted that eating two eggs daily as part of a low–saturated-fat diet lowered LDL cholesterol compared with a standard high-fat diet, implicating saturated fat as the key dietary factor in raising LDL. Summary: The coverage frames eggs as compatible with heart health for many people when overall saturated fat intake is kept low, while people with existing cardiometabolic conditions are advised to limit yolk intake. Undetermined at this time is whether the revised pyramid and recent commentary will lead to formal changes in dietary policy or new consensus guidance.