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But the story is different for people who have diabetes. In this ever-growing population, eating seven eggs a week significantly increases the risk of heart disease. According to the U.S. Department of Agriculture, one large egg has about 186 mg milligrams (mg) of cholesterol â all of which is found in the yolk.When deciding whether to include eggs in your diet, consider the recommended daily limits on cholesterol in your food:f you like eggs but don't want the extra cholesterol, use only the egg whites. Egg whites contain no cholesterol. You may also use cholesterol-free egg substitutes, which are made with egg whites.
The route from oral cholesterol (in the eggs) to endeogenous lipoproteins like HDL and LDL is a long one and it's quite difficult to attribute one with the other. While there is evidence that cholesterol in eggs can affect total serum cholesterol, the effect is reasonably small when compared to that of dietary saturated fat. You could postulate that a large intake of eggs would result in some absoption of choleserol (via entero hepatic route) and as such potentially increase the amount of LDL in circulation (via down regulation of LDL receptor).