Long vilified by well-meaning doctors and scientists for their high cholesterol content, eggs are now making a comeback. Recent research by Harvard School of Public Health investigators has shown that moderate egg consumption—up to one a day—does not increase heart disease risk in healthy individuals.

While it's true that egg yolks have a lot of cholesterol—and, therefore may slightly affect blood cholesterol levels—eggs also contain nutrients that may help lower the risk for heart disease, including protein, vitamins B12 and D, riboflavin, and folate.

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So, when eaten in moderation, eggs can be part of a healthy diet, the Harvard researchers say. People with diabetes, though, should probably limit themselves to no more than two or three eggs a week, as the Nurses' Health Study found that for such individuals, an egg a day might increase the risk for heart disease, Harvard scientists say. Similarly, people who have difficulty controlling their blood cholesterol may also want to be cautious about eating egg yolks and choose foods made with egg whites instead, Harvard health officials say.