Eggs increase cholesterol in only a minority of healthy people. Dietary cholesterol seems to have less effect on young people. Dietary cholesterol seems to increase LDL more when the diet is high in carbohydrate (and thus low in fat).
In some unhealthy populations, as in healthy people with low baseline intake of fat and cholesterol, LDL increases can exceed HDL increases; but although an increased risk for cardiovascular disease may be inferred, none has been demonstrated epidemiologically.
Some studies link egg consumption to an increase in cholesterol levels; some do not; but no study has shown an increase in risk of cardiovascular disease.
- In healthy people, even 6 eggs/day (the highest intake studied) doesn’t seem to adversely affect blood lipids. Some studies note no change in HDL or LDL; some note a benign increase in both; few note adverse changes in lipoprotein status.
- In healthy people, eggs have never been directly associated with an increase in cardiovascular risk — such an increase was merely assumed from an increase in circulating cholesterol.
- In unhealthy people, 1–4 eggs/day combined with a healthy low-carb diet may actually improve lipoprotein status (an effect likely due to the low-carb diet more than to the eggs).
- In unhealthy people with an obesogenic diet (notably one high in carbohydrate), egg consumption might negatively affect blood levels of cholesterol and lipoproteins.
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Reference
https://examine.com/nutrition/will-eating-eggs-increase-my-cholesterol/