Eggs are back on American plates. Although consumption has not rebounded to the egg-rich days of the mid 1940s, when each person averaged 404 eggs per year, the current annual per capita appetite for eggs, forecast at 279 eggs this year, shows a meaningful recovery from the low-point of 229 eggs per person consumed in 1992.
Why are eggs making a comeback? In part, it has to do with the diminishing fear of dietary cholesterol, as scientists and nutrition experts grapple with a fact that has been apparent in the scientific literature for some time: the cholesterol we eat does not have much of an effect on the amount of cholesterol in our blood. In fact, the 2015 Dietary Guidelines for Americans softened the stance on dietary cholesterol, removing it from the list of “nutrients of concern.”