Even if you eat more eggs or other cholesterol-rich foods while on a low-carb diet, your triglyceride levels don’t seem to go up — probably because cutting out sugary and starchy foods balances things out.

We analyzed the available evidence on whether eating more cholesterol raises triglycerides on a low-carb diet, and what we’ve found so far suggests that increasing cholesterol intake — such as from eggs or other fatty animal foods — does not appear to raise triglyceride levels in this context [1]. The evidence we’ve reviewed includes 63 assertions that support this pattern, with none that contradict it. This may be because low-carb diets typically reduce sugar and refined starches, which are more strongly linked to elevated triglycerides than dietary cholesterol itself. When these foods are cut back, the body’s fat metabolism shifts in ways that may offset any potential rise in triglycerides from higher cholesterol intake. We don’t know exactly how this works in every person, but the consistent pattern across these observations points to a possible balance between reduced carbs and stable triglycerides, even with more cholesterol. Our current analysis shows this relationship holds across multiple cases, but we also recognize that individual responses can vary, and more research could help clarify the mechanisms. For now, if you’re following a low-carb diet and eating more cholesterol-rich foods, the evidence we’ve reviewed doesn’t suggest you should expect your triglycerides to rise as a result.