Eggs

Your cholesterol level in your blood is more complicated than once thought and depends on more than the amount of cholesterol in your diet. Cholesterol is found in all foods that come from animals: poultry, fish, meat, eggs, milk and cheese.

About twenty percent of people of European background have a gene called apoprotein E4 (apo E4) that is associated with raised blood cholesterol. This gene has been linked to increased sensitivity (in terms of raising cholesterol) to dietary fat, especially saturated fat. While liquid vegetable oils are much better than animal fats and tropical oils, all fats and oils are natural mixtures of saturated and unsaturated fats. The tropical oils, such as palm oil, palm kernel oil, and coconut oil are very high in saturated fats. These fats are often used in packaged foods to extend their shelf life.

Egg yolks have a lot of cholesterol but also contain nutrients that may lower the risk of heart disease including protein, vitamins B12 and D, riboflavin and folate. Recent studies have shown a lack of relationship between eating eggs and developing heart disease, even in those people who have a genetic predisposition (carrying the apo E4 gene).

Eggs can play an important role in the diet. The nutritional bomb is not the egg but the extras: bacon, processed cheese and roll made with white flour.

Here is more information (sponsored by industry, but still worthwhile).