There is a distinction to be made here: dietary cholesterol (found in your food) is far different than blood cholesterol, which is the amount flowing through your body. These two are not as directly related as scientists used to think they were. The cholesterol inside the yolk does not immediately become blood cholesterol, which is the real problem that leads to heart conditions.
A very interesting study out of the University of Arizona showed certain findings on the egg-cholesterol link. Examining 25 years’ worth of dietary research, these scientists came to the conclusion that saturated fat — not dietary cholesterol — raises our blood cholesterol levels. And eggs are actually not high in saturated fat, which would explain why people who eat a couple of eggs a day don’t have increased cholesterol levels.
And health news from another study: researchers have found that eggs contain significant amounts of lutein and zeaxanthin — two antioxidants that are documented to prevent cataracts and macular degeneration. We’ve believed that leafy green vegetables such as spinach were the best natural place to get lutein and zeaxanthin. But recent research suggests that the best place could be eggs. A big study confirmed it: eggs are probably the best source of lutein you can find.
So there you have it — go ahead and eat some eggs. A few a week won’t do you any harm and should, in fact, benefit your health. If you want the yolk — because, let’s face it, we all do — here are the two best ways to ensure its cholesterol won’t be oxidized. Boil the egg. Poach the egg. The reason is that the chances of oxidation rise when the yolk is exposed to air while cooking. Both of these methods keep it covered. By this reasoning, the least healthy way to cook eggs is to scramble them.
Remember to get your doctor’s advice if you have heart disease and are concerned about your cholesterol.