By Elycia VanVacter | Education Coordinator, Amplify (Iowa Egg Council and North Central Poultry Association)

For decades, eggs were treated as a public enemy in the fight against rising cholesterol levels and the growing incidence of heart disease in Americans. At the Iowa Egg Council and North Central Poultry Association, our joint mission is to strengthen the poultry industry and promote the consumption of eggs and egg products. By pairing research with effective industry outreach, the egg has made a comeback and regained its identity as a nutritious diet staple.

Before the 1960s, Americans ate 374 eggs per person per year, more than one egg a day. Eggs were affordable, accessible, and packed with protein, healthy fats, and essential nutrients, which made them a staple of the American diet. In the mid-20th century, however, early nutrition research suggested that dietary cholesterol directly raised the risk of heart disease. One large egg yolk contains 185 milligrams of dietary cholesterol, so eggs became the main target for cutting cholesterol. In 1968, the American Heart Association (AHA) officially recommended limiting cholesterol to 300 milligrams a day and eating no more than three eggs per week. This early research shaped public messaging, and health organizations presented eggs as an almost forbidden food for heart health. By 1991, per capita egg consumption had dropped to a low of 229 eggs per year.

To counter the negative narratives around eggs, the American Egg Board (AEB) established the Egg Nutrition Center (ENC) in 1984. Its mission was to promote eggs and egg products and reestablish the egg as a healthy staple of the American diet. The ENC formed an advisory panel of clinical researchers and university scientists to challenge the hypothesis that dietary cholesterol directly raised blood cholesterol.

Industry partners also made efforts by adopting improved flock and food safety standards and creating new products to meet consumer demand. Despite these efforts, per capita egg consumption stayed relatively flat through the 1990s, at around 235 eggs per person.

The turning point came in 1999. Dr. Frank B. Hu and colleagues at the Harvard School of Public Health and Harvard Medical School published an independent study in the Journal of the American Medical Association. It found no significant link between eating an egg a day and a higher risk of heart disease or stroke. That publication, along with other research concluding that saturated fat raises blood cholesterol much more than dietary cholesterol does, was the starting point for the redemption of the egg.

With new information in hand, national, state, and industry partners set out to rebuild trust in the egg among the public, dietitians, and physicians. Studies showing the benefits of eggs for satiety, muscle retention in aging populations, eye health, and brain health told the true story of eating eggs as a regular part of a healthy diet. In 2000, the ENC established the Health Professional Advisory Panel, made up of registered dietitians, nutritionists, and physicians, and gave them the education they needed to bring back the egg. Partnerships with state associations spread the message widely, and public perception started to shift.

In 2002, the AHA removed its recommendation to eat no more than three eggs a week and partnered with the AEB on public health campaigns promoting the nutritional benefits of eggs.

By 2003, per capita egg consumption had grown to 254 eggs per person. After decades of research and proactive information sharing, the egg was making its comeback.

In 2014, the AHA announced that there was not enough evidence to conclude that lowering dietary cholesterol reduced blood cholesterol. In 2015, the Dietary Guidelines for Americans dropped the 300-milligram daily cholesterol limit.

Egg consumption rose sharply through early 2020, reaching a modern high of 285 eggs per person. COVID-19 and the return of highly pathogenic avian influenza have since affected market availability, but consumption in 2025 was still a healthy 260 eggs per person. Today, eggs are widely known as a protein powerhouse full of essential nutrients such as choline, vitamin B12, selenium, vitamin D, and vitamin A, to name a few. In 2020, eggs were designated a recommended first food, and in 2024, the U.S. Food and Drug Administration officially labeled eggs as healthy.

The story of the egg shows how powerful scientific research and industry storytelling can be when they work together. Through collaboration, the egg industry has helped reshape public perception and restore confidence in one of the most accessible and nutritious foods.

Sources:

1. American Egg Board: https://www.incredibleegg.org/
2. United Egg Producers: https://unitedegg.com/
3. A prospective study of egg consumption and risk of cardiovascular disease: https://pubmed.ncbi.nlm.nih.gov/10217054/
4. Trends in the U.S. Food Supply, 1970–97: https://www.ers.usda.gov/media/11540/trends-in-the-us-food-supply-1970-97.pdf?v=82477

The opinions expressed in this article are solely those of the author. They do not necessarily represent the views, positions, or policies of the Council for Agricultural Science and Technology (CAST). CAST provides this space to encourage thoughtful discussion, but does not endorse any specific viewpoints shared in these pieces.