For years, eggs were labeled a heart health risk because of their cholesterol content. Now, a large international review suggests the concern may have been overstated. Research led by Yoshimi Kishimoto of Setsunan University and Norie Sugihara of Kanagawa University of Human Services analyzed clinical trials and population data from 142 countries.   Their findings, published in the Journal of Poultry Science, suggest that moderate egg consumption does not raise heart disease risk for most people. A review of 28 clinical trials found that eggs caused small rises in total cholesterol and LDL, often called “bad” cholesterol, while HDL, the “good” cholesterol, increased as well. A review of 28 clinical trials found eggs caused small rises in total cholesterol and LDL, often called “bad” cholesterol, while HDL, the “good” cholesterol increased as well. As a result, the LDL-to-HDL ratio, a key marker of cardiovascular risk, remained stable.  Researchers estimate total cholesterol increases by about 2 to 3 percent per egg, less than the effect of saturated fats such as red meat and butter. The review also highlights antioxidants in egg yolks, including lutein and zeaxanthin, which may help reduce harmful LDL oxidation. Country-level data also showed nations with higher egg intake often had lower rates of ischemic heart disease.  In Japan, where egg intake is nearly twice the global median, heart disease rates remain low, though researchers highlight that overall diet also matters.