I work with many patients who have insulin resistance, which can also be referred to as “carbohydrate intolerance.” Some signs of insulin resistance include having high triglycerides and/or low HDL (good cholesterol), excess abdominal fat, prediabetes or diabetes. The more insulin resistant you are, the greater the adverse impact of carbohydrates on your health. In insulin-resistant individuals, and even those who struggle with weight loss, eggs can be a nutrient-dense, lower-carbohydrate replacement for the typical sources of excess breakfast carbohydrates like breads, abundant grains, and too many fruits. I rarely see adverse effects on cholesterol lab tests when these patients increase their egg intake and reduce excess grains and carbohydrates. The key is for each individual to make sure they monitor health risks while making a dietary change, such as adding more eggs. Does your weight change? Does your cholesterol level change for the better or the worse?
In terms of the amount of eggs allowable each week, this varies for each individual based on their risk factors. I have rarely seen any negative effects on lab results or overall health in my patients consuming an average of five egg yolks a week. I do encourage all patients to add diversity to their diet and not eat the exact same thing every day.