essential, the type and amount of cholesterol in our blood correlates with heart disease risk. Yes, egg yolks are high in cholesterol and are a major source of dietary cholesterol. However, we now know it is saturated fatty acids that have a greater effect on blood cholesterol levels and therefore, heart disease risk.
Until recently, the Heart Foundation recommended people at high risk of heart disease limited egg intake to three eggs per week. However, since the Heart Foundation’s original position paper was published in 1999, most organisations around the world have relaxed their advice on eggs. This has been based on current available scientific evidence. Other organisations to have relaxed their recommendations on eggs include the Australian Heart Foundation, British Heart Foundation and American Heart Association.
In line with this, the Heart Foundation commissioned an independent scientific report titled Eggs and the Heart which was issued in January this year. Based on current evidence, the Heart Foundation is now recommending New Zealanders at increased risk of heart disease can eat up to six eggs