Cholesterol is a soft, waxy fat particle made by your liver and through the food you eat, such as egg yolks. You need cholesterol to make many substances throughout your body, including digestive juices, cell membranes, skin oils, sex hormones and vitamin D, according to the Cleveland Clinic. Yet high blood cholesterol, also called hypercholesterolemia, may build up plague that clogs your arteries and increases your risk for cardiovascular disease. Eggs may have various effects on your cholesterol levels.
Total Cholesterol
Total serum cholesterol indicates your risk for heart disease. The National Heart, Blood and Lung Institute says the desired levels of total cholesterol are below 200 mg per dL; 240 mg per dL and above is considered high risk for heart disease. The American Heart Association recommends that you limit cholesterol intake to less than 300 mg per day and less than 200 mg per day if you have coronary heart disease or your LDL cholesterol level is 100 mg/dL or greater. A high intake of egg yolks -- but not egg whites -- may increase your blood levels of cholesterol. The USDA says that one large scrambled egg contains 169 mg cholesterol. The National Heart, Blood and Lung Institute recommends that you eat no more than two egg yolks per week, including yolks that are part of cooked and processed foods.
LDL Cholesterol
Low-density lipoprotein cholesterol, also called LDL cholesterol, is the "bad" cholesterol. The higher the serum levels of LDL cholesterol, the higher your risk for heart disease. Dietary cholesterol, saturated fat and trans fat may increase your LDL cholesterol levels. Less than 100 mg per dL of LDL cholesterol is ideal, whereas levels of 160 mg per dL and higher increases your risk for heart disease. Research by Maria Fernandez published in "Current Opinion in Clinical Nutrition and Metabolic Care" in 2006 reports that egg consumption increases levels of LDL cholesterol in individuals who also experience increased levels of total cholesterol.
HDL Cholesterol
High-density lipoprotein cholesterol, also called HDL cholesterol, is the "good" cholesterol. The higher the serum levels of HDL cholesterol, the lower your risk for heart disease. HDL cholesterol may protect you from developing coronary artery disease by preventing buildup of plaque in the arteries. Some people have a genetic predisposition to low HDL cholesterol levels. Diet may also affect your HDL cholesterol levels. Foods that are high in cholesterol or saturated fat may reduce your HDL cholesterol levels. The National Heart, Blood and Lung Institute says the desired levels of HDL cholesterol are 60 mg per dL and above, whereas levels below 40 mg per dL are considered a major risk factor for heart disease. A ratio of total cholesterol to HDL cholesterol below four is desirable, according to the Mayo Clinic. Dietary cholesterol from eggs increase the ratio of total cholesterol to HDL cholesterol, according to research by R.M. Weggemans published in the "American Journal of Clinical Nutrition" in 2001.
References
- The Cleveland Clinic: Cholesterol
- National Heart, Lung and Blood Institute: Lowering Your Cholesterol with TLC
- American Heart Association: Know Your Fats
- "Current Opinions in Clinical Nutrition and Metabolic Care"; Dietary Cholesterol Provided by Eggs and Plasma Lipoproteins in Healthy Populations; Fernandez, M.L.; Jan 2006
- Mayo Clinic: How Important Is Cholesterol Ratio?
- "American Journal of Clinical Nutrition"; Dietary Cholesterol from Eggs Increases the Ratio of Total Cholesterol to High-Density Lipoprotein Cholesterol; Weggemans, R.M., P.L. Zock, et al.; May 2001
