In Chinese adults, especially women, eating eggs is linked to healthier blood fat levels—lower triglycerides and higher good cholesterol—making dyslipidemia less likely.

Eating eggs doesn’t raise bad cholesterol overall, but it makes the good cholesterol bigger and better at cleaning up artery gunk, and turns bad cholesterol into larger, less harmful particles.

Studies show that eating eggs is linked to higher death rates, but when researchers control for the cholesterol in those eggs, the connection gets much weaker. This hints that it might be the cholesterol—not the eggs themselves—that's actually harmful.

Eating eggs doesn’t just raise your ‘bad’ cholesterol—it also makes your ‘good’ cholesterol better and turns your bad cholesterol into bigger, less harmful particles.

Eating eggs doesn’t just raise your ‘bad’ cholesterol—it also raises your ‘good’ cholesterol and makes the bad cholesterol particles bigger and less harmful to your arteries.

Eating up to six eggs a week doesn’t raise your bad cholesterol or increase your risk of heart disease, even if you’re older, overweight, or have high blood pressure.