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Subsequent research continued to support this updated guidance. A 2018 study published ininvolved people with prediabetes and type 2 diabetes, people who are typically considered to be at increased risk of heart disease. The researchers found that participants who ate at least 12 eggs a week for three months while following a healthy weight-loss diet, did not increase cardiovascular risk factors.
Generally, if you don't have heart disease or its precursors—high LDL cholesterol, high blood pressure,—and you eat a healthy diet full of fruits and vegetables and whole grains and low in saturated fats and other sources of cholesterol, research suggests that eggs will not have an effect on blood cholesterol.
But don't go crazy eating dozens of them every week as some protein-heavy diets recommend. Health experts still advise keeping dietary cholesterol to a minimum. Why? Because our Standard American Diet is too high in saturated fat, and saturated fat has a greater effect on raising LDL"bad" cholesterol than dietary cholesterol does. In other words, eating high levels of saturated fat plus a few eggs can lead to high levels of serum cholesterol.
If you already have cardiovascular disease or are headed in that direction, talk to your doctor about your diet about whether you should be eating egg yolks (
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