Harvard Medical Student Consumes 720 Eggs in a Month for Cholesterol Study, Sees Surprising Results

In an unconventional self-experiment, Harvard medical student Dr. Nick Norwitz set out to study the effects of consuming a massive quantity of eggs on cholesterol levels. Over the course of a month, Norwitz ate an astounding 720 eggs – averaging 24 eggs per day – to test how such a diet would impact his cholesterol, particularly his LDL (low-density lipoprotein), commonly referred to as “bad” cholesterol. Surprisingly, instead of seeing an increase, Norwitz observed that his LDL levels dropped by nearly 20 percent by the end of the month.

Before beginning his egg-heavy experiment, Norwitz hypothesized that consuming 60 dozen eggs would not elevate his LDL cholesterol levels. His normal diet was a mixed, standard American-style one, during which his LDL levels hovered around 90 mg per deciliter. Norwitz had since switched to a ketogenic diet, a high-fat, low-carb eating style. The primary goal of his experiment was to observe how drastically increasing dietary cholesterol intake would affect his cholesterol markers.

Norwitz detailed his findings in a video on YouTube, explaining that his dietary cholesterol intake skyrocketed during the month. He estimated his total cholesterol intake at around 133,200 milligrams, with his intake of dietary cholesterol increasing more than fivefold. Despite this, Norwitz noted a 2 percent drop in his LDL levels after the first week of consuming 24 eggs a day. By the end of the experiment, his LDL levels had fallen by a total of 18 percent.

For those unfamiliar with cholesterol metrics, LDL cholesterol is often seen as a marker for heart disease risk. However, some studies suggest that the relationship between dietary cholesterol and blood cholesterol levels may not be as direct as once believed. For instance, according to Healthline, research has shown that consuming eggs – up to two per day or half a cup – does not appear to raise cholesterol levels in healthy individuals. Furthermore, even individuals with health conditions like diabetes who consume six to twelve eggs per week do not seem to experience adverse effects on their cholesterol levels or heart disease risk factors. Instead, egg consumption is linked to an increase in HDL (high-density lipoprotein) or “good” cholesterol.

Norwitz’s self-study contributes to the ongoing debate about cholesterol and diet, particularly in the context of low-carb and ketogenic diets. “In lean, insulin-sensitive people who go on low carbohydrate diets, especially ketogenic diets, it’s common for LDL levels to rise as part of a lipid triad,” Norwitz explained. The lipid triad consists of elevated LDL cholesterol, elevated HDL cholesterol, and low triglycerides, forming what he called “a metabolic signature of an extreme shift from carb-burning to fat-burning.” This shift is particularly notable in people on ketogenic diets, which prioritize fat as the primary energy source over carbohydrates.

Despite Norwitz’s massive intake of cholesterol over the month, his cholesterol levels defied conventional expectations. In addition to his LDL decrease, Norwitz mentioned that adding carbohydrates back into his diet during the final two weeks led to further dramatic changes. As a “lean, mass hyper-responder,” Norwitz’s body showed extreme sensitivity to his diet. Adding carbs, including fruits like blueberries, bananas, and strawberries, helped lower his LDL further. Although he didn’t fully reverse his metabolic response, Norwitz said the addition of carbs “dominated over the insane amounts of cholesterol I was consuming,” leading to a noticeable shift in his cholesterol markers.

Norwitz consumed around 60 grams of net carbohydrates per day in the final two weeks. This wasn’t enough to fully negate his ketogenic state, but it was sufficient to bring him in and out of ketosis – the metabolic state in which the body burns fat instead of carbohydrates for energy. Despite this ebb and flow in ketosis, Norwitz continued to consume high levels of dietary cholesterol. His daily intake of saturated fats reached about 75 grams, which amounts to roughly 100 calories, and he consumed about 5,000 milligrams of dietary cholesterol per day. This is far beyond the American Heart Association’s recommendation that no more than 6 percent of daily calories should come from saturated fat.

The outcome of Norwitz’s extreme experiment raises questions about conventional advice on cholesterol and diet. Typically, people are warned to limit dietary cholesterol and saturated fat to prevent heart disease. However, Norwitz’s experience suggests that the relationship between cholesterol intake and blood cholesterol levels may be more complex, particularly in people following specific diets like keto.

Norwitz acknowledged that his month-long egg diet was “crazy,” but he was motivated by more than curiosity about his own cholesterol. He hoped that his experiment would spark “intellectual provocation” regarding extreme dietary messaging often seen on social media. Referring to his experiment as “legit-bait,” Norwitz admitted that the bizarre nature of his diet was designed to attract attention. By sharing his experience, Norwitz aimed to encourage more researchers to investigate the nuances of metabolic health and cholesterol.

Beyond the eye-catching nature of his experiment, Norwitz emphasized that the results shed light on the importance of context in dietary studies. While some people may be able to handle large amounts of dietary cholesterol without negative consequences, others may not react in the same way. His findings suggest that individual factors, such as body composition and metabolic state, play a significant role in how dietary cholesterol is processed.

Ultimately, Norwitz’s self-experiment is a reminder that dietary science is constantly evolving. What works for one person may not work for another, and extreme dietary changes can lead to unexpected results. While eating 24 eggs a day may not be advisable for most people, Norwitz’s findings contribute to the ongoing dialogue about cholesterol, diet, and health.

Norwitz’s egg-centric experiment serves as an example of how unconventional methods can provoke deeper conversations about nutrition and health. By challenging the assumptions about dietary cholesterol, his experiment may pave the way for further research on how different diets affect metabolic markers. In a field where nutrition advice can often be contradictory, Norwitz’s experiment underscores the need for more nuanced understanding and study of the relationship between diet and cholesterol.

Though Norwitz’s findings are unlikely to result in widespread recommendations to consume 24 eggs a day, his experiment adds another layer of complexity to our understanding of dietary cholesterol and its role in overall health.