Cholesterol and eggs: why science is rehabilitating a long-demonized food

The Cholesterol Myth Finally Deconstructed

For decades, eggs have carried the label of cardiovascular enemies. The reason? Their cholesterol content: 186 mg per egg, concentrated in the yolk. Dietary guidelines then imposed a strict limit of 300 mg of cholesterol per day, making eggs the ideal culprits. A single egg at breakfast was enough to push the counters into the red.