The human body synthesizes 80%–90% of blood cholesterol through the liver, with only 10%–20% coming from food sources.

Although dietary cholesterol is related to blood cholesterol levels, this connection is largely influenced by saturated fats that accompany cholesterol in food. Eggs contain high cholesterol but low saturated fat, so they have minimal negative impact on blood cholesterol levels.

It is recommended that a healthy person eat one egg per day. Children, pregnant women, breastfeeding mothers, and individuals with high physical activity levels—who require more protein than average—can consume 1 to 2 eggs daily.

Eating an Egg Every Day: Health Boost or Heart Risk? Research Findings Provide the Answer

The renowned British Journal of Nutrition once published a study showing that egg consumption in China has changed significantly over the past few decades. Between 1991 and 2009, the number of eggs consumed by the Chinese population more than doubled.

This increase helped compensate for previously widespread protein deficiencies and significantly improved overall physical health.

Additionally, a research team from an international university analyzed data from 200,000 individuals by dividing them into three groups. Most study participants consumed between 1 and 6 eggs per week.

The results showed that those who ate eggs daily had significantly lower rates of statin (cholesterol-lowering drug) use compared to those who did not consume eggs regularly.

However, there were differences in the study populations:

• The study by American scientists focused on older individuals with unhealthy lifestyles who paid little attention to their health, thus having a higher risk of disease.
• In contrast, the study by Chinese scientists examined people with strong health awareness who maintained a balanced diet in addition to eating eggs, leading to a lower risk of disease.

Despite these findings, neither study could definitively conclude that eating eggs is harmful to the body, as many factors remain uncertain.

Caution: Four Groups of People Who Should Limit Egg Consumption

1. People with Liver Disease

Although eggs are highly nutritious, patients with liver disease should not consume them in excess. Egg yolks contain fat and cholesterol, which may impair the liver’s metabolic function. Those with liver disease should limit egg intake to half an egg per day.

2. People with Kidney Dysfunction

Individuals with kidney disease often accumulate metabolic waste in the body, leading to increased blood urea levels, which may progress to end-stage kidney disease.

To protect kidney function, they should follow a low-protein diet while prioritizing high-quality protein sources such as eggs, milk, meat, and fish—but still in limited amounts.

3. People Allergic to Eggs

Egg protein can trigger allergic reactions, causing symptoms like rashes, abdominal pain, diarrhea, and more.

4. People with Gallbladder Inflammation and High Blood Lipids

Egg yolks are high in cholesterol, which may raise blood cholesterol levels and contribute to atherosclerosis. Additionally, consuming too many eggs can strain the gallbladder, causing discomfort for those with gallbladder inflammation.

A Healthy Way to Cook Eggs – Stir-Fried Eggs with Tomatoes