Some groups need tighter control because their baseline risk is already high.
Dr Kumar lists four categories:
Familial Hypercholesterolemia (FH)
Very high LDL (>190 mg/dL)
Established cardiovascular disease
Diabetes + uncontrolled high LDL
For these people, the general guideline is to limit eggs to about three per week, unless a doctor or nutritionist suggests otherwise. This limit keeps LDL trends in check while still allowing room for dietary flexibility.Dr Varun Bansal, Senior Consultant, Cardiothoracic and Vascular Surgery, Indraprastha Apollo Hospitals, said, “One whole egg contains about 186 mg of cholesterol, all in the yolk, but it has little effect on the blood cholesterol for most people if consumed in moderation. Actually, the major concern for high blood cholesterol is only yolk of the egg, trans fats from processed foods, fried snacks, and red meat, which affect cholesterol much more than dietary cholesterol from eggs.”
Dr Bansal added, “For those with high cholesterol, moderation is the key. Most experts recommend up to 3–4 whole eggs a week as being within generally safe limits, without the yolk or limiting the yolk, but egg whites can be eaten more freely since they contain no cholesterol. Cooking eggs in healthier ways boiled, poached, or scrambled with little oil also makes quite a difference. Pair eggs with fibre-rich foods, such as whole grains, vegetables and fruits, which naturally help lower LDL (“bad”) cholesterol. Individuals with diabetes, a strong family history of heart disease, or very high LDL may need to ask their doctor about personalised limits.”
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