Eggs are among the most concentrated sources of dietary cholesterol. For decades, marketing tried to soften that fact, but cholesterol from eggs still raises blood cholesterol in many people and contributes to the same vascular disease process driven by meat and dairy fat.
Egg yolks also deliver saturated fat and choline metabolites that some research links to arterial inflammation. Whites are mostly animal protein—again raising IGF-1 without providing fiber, vitamin C, or the protective phytochemicals found in plants.
There is no nutrient in eggs that you cannot get from plants, fortified foods, or (when appropriate) a simple B12 supplement on a plant-based diet. Dropping eggs is an easy step toward reversing high cholesterol and reducing chronic disease risk.
Videos: Michael Greger, MD
From NutritionFacts.org:
Related: meat, dairy, heart disease.