Eggs may slightly raise LDL cholesterol, but saturated fat has a much stronger effect than dietary cholesterol from eggs.
A 2020 meta-analysis of 17 randomized trials found that eating more eggs modestly increased LDL cholesterol by about 8 mg/dL compared to eating fewer eggs. However, a 2025 crossover study showed that saturated fat intake, not dietary cholesterol from eggs, was the primary driver of LDL increases. When people ate 2 eggs daily as part of a low-saturated fat diet, their LDL cholesterol actually decreased compared to a high-saturated fat diet with minimal eggs.
Caveats
The effect of eggs on cholesterol appears to depend heavily on the overall diet context, particularly saturated fat intake from other sources. Individual responses may vary, and some studies were funded by the egg industry.