From the Guidelines
Eggs can be part of a cardiac diet, but it's recommended to limit them to up to three servings of two eggs per week, or one egg per day, due to their cholesterol content and potential impact on heart health. This recommendation is based on the most recent and highest quality study available, which suggests that moderate egg consumption is not significantly associated with an increased risk of fatal or non-fatal coronary heart disease (CHD) 1.
When consuming eggs, it's essential to focus on heart-healthy cooking methods, such as poaching, boiling, or scrambling with minimal oil, instead of frying in butter. Pairing eggs with vegetables, whole grains, or fruits can help create balanced meals that support heart health. While eggs contain cholesterol, research shows that dietary cholesterol has less impact on blood cholesterol levels than previously thought, and what matters more is the overall diet pattern, particularly limiting saturated and trans fats 1.
It's also important to note that individuals with hyperlipidaemia or diabetes may need to exercise more caution when consuming eggs, and populations with a western dietary pattern rich in foods with a high content of saturated fats may want to limit their weekly egg consumption to three eggs or less 1.
In general, a cardiac diet should emphasize whole, nutrient-dense foods, such as fruits, vegetables, whole grains, lean proteins, and healthy fats, while limiting processed and high-sodium foods. The American Heart Association recommends consuming a variety of fruits, vegetables, and grain products, choosing fat-free and low-fat dairy products, and eating fish, preferably oily fish, at least twice a week 1.
Ultimately, if you have specific heart conditions or very high cholesterol, it's best to consult your healthcare provider for personalized recommendations on egg consumption and overall diet, as they may suggest further limiting egg consumption based on your individual health needs.