For decades, eggs were vilified over concerns about dietary cholesterol, especially in Western countries during the 1970s and 1980s. Health authorities in the United States and Britain advised limiting egg intake, leading to a sharp drop in consumption. This was based on the belief that eating cholesterol-rich foods like egg yolks, which contain about 186 milligrams of dietary cholesterol each, would directly raise blood cholesterol and increase heart disease risk. However, advances in nutrition science have since shown that for most people, the liver adjusts cholesterol production in response to diet, meaning dietary cholesterol has a smaller impact on blood levels than previously thought. Large studies, including analyses reviewed by Harvard Health, now indicate that eating up to one egg per day does not raise the risk of heart disease in healthy individuals. The guidance differs for people with type 2 diabetes or existing heart conditions, who are advised to be more cautious.
Eggs are recognised as a low-cost, complete protein source, providing about six grams of high-quality protein per egg, along with vitamin B12, vitamin D, selenium, and choline—important for brain and liver function. They are especially valuable for growing children, pregnant women, and older adults. In Nigeria, where animal protein can be expensive, a crate of eggs often determines whether a child receives any protein at all. Public health workers promoting nutrition frequently recommend eggs because they require no refrigeration for short periods, need minimal preparation, and can be added to many meals. Despite these benefits, cultural beliefs in some Nigerian communities discourage egg consumption. In parts of south-eastern Nigeria, a widespread belief holds that feeding eggs to young children may make them prone to stealing later in life. Another belief in the northeast suggests eggs can cause illness in unborn babies or lead to jaundice in pregnant or breastfeeding mothers. These beliefs persist even when families lack access to alternative protein sources.
A mother in south-eastern Nigeria may deny her child eggs not out of ignorance but because she fears he will grow up to steal. The same egg praised by nutritionists as a low-cost protein source is seen in some communities as a moral hazard. Scientific clarity on cholesterol does not erase generations of belief shaping what goes on the plate. Health outcomes depend not just on what the body needs, but on what the culture allows.
Editorial note: AI-assisted opinion, not established fact. Full disclaimer →
