The recommendation to eat only one egg per week is considered a preventative measure by many. However, it has a different origin. In March 2024, the German Nutrition Society (DGE) lowered the recommended egg consumption quantity for ecological reasons, not due to new medical findings. Nevertheless, health portals, patient media, and health insurance publications immediately conveyed the recommendation as a cardiovascular warning.
The current state of research clearly contradicts this perception. The PROSPERITY Trial, one of the most extensive clinical studies to date on eggs and heart health, presented at the American College of Cardiology 2024, investigated the consumption of up to twelve eggs per week and found no significant negative effects on lipid profiles. Furthermore, a study published in the journal PubMed in 2025 shows: it is not dietary cholesterol from eggs that raises LDL levels, but saturated fatty acids – two eggs daily in a low-fat diet can even lower harmful LDL.
This shows how a well-intentioned recommendation for sustainability can become a widespread dietary myth due to unclear communication.
Sources:
Nouhravesh et al.; Effects of fortified eggs and time-restricted eating on cardiometabolic health: The PROSPERITY Trial; in: American Heart Journal 279 (2025); doi: 10.1016/j.ahj.2024.09.003
Drouin-Chartier, Jean-Philippe et al.; Egg consumption and risk of cardiovascular disease: three large prospective US cohort studies, systematic review, and updated meta-analysis; in: BMJ 368 (2020); doi: 10.1136/bmj.m513
PubMed (2025): Impact of dietary cholesterol from eggs and saturated fat on LDL; https://pubmed.ncbi.nlm.nih.gov/40339906/
