Abstract: Egg is a source of essential fats, amino acids and trace elements with high cholesterol (200~-300 mg/egg). Whether the increase of eggs in diet will lead to the increase of cholesterol absorption and the destruction of cholesterol homeostasis have been the focus of debate. A growing number of evidences have finally reached a conclusion that there is only a weak correlation or no correlation between dietary cholesterol and / or egg intake and cardiovascular diseases (CVDs) incidence in the general population. Functional ingredients in eggs may regulate the absorption, transport and metabolism of cholesterol. However, a new debate has been triggered about whether phospholipid-rich eggs promote the occurrence and development of atherosclerosis by trimethylamine-N-oxide (TMAO), a metabolic product produced by microbial fermentation. This review aims to summarize the latest research progress in dietary recommendations on cholesterol and eggs, homeostasis of cholesterol metabolism, epidemiological studies on cholesterol and eggs, relevant mechanisms, and the correlation between TMAO and CVDs.

Key words: egg intake, cholesterol, metabolic balance, cardiovascular disease, trimethylamine-N-oxide