Eggs Have Lowered Cholesterol Content

People who have been avoiding eggs because of their high cholesterol content may be cheered to learn that eggs have lost cholesterol over the past decade. Instead of 215 mg per large egg, there are now 185 mg of cholesterol. The Agricultural Research Service did the analysis on eggs collected from a dozen locations around the country.
The Egg Nutrition Center, a group linked to the industry, speculates that changes in chickens’ diets might account for the drop. The analysis also showed that eggs contain more vitamin D than they did a decade ago, about 41 International Units per egg. That is still far less vitamin D than a person needs. Considering this new analysis, plus previous research demonstrating that eating eggs does not raise cholesterol for most people, people don’t need to feel guilty about enjoying this nutritious breakfast food.