"One day I hear it's OK to eat eggs, the next day you're not supposed to because they're high in cholesterol. Which information is correct, and should I limit my egg intake while pregnant?"

You may love your eggs, but the message on whether or not they are the healthiest food to be consuming during pregnancy is murky at best. We've asked a couple respected nutrition experts to straighten the matter out.

"Eggs are rich in cholesterol, but there is no reason for most people to avoid them, especially during pregnancy," says Elizabeth M. Ward, registered dietitian. "Research shows that people with normal blood cholesterol concentrations can consume up to one egg every day as part of a low-fat diet without raising their cholesterol levels. Plus, eggs are the most concentrated food source of choline, a nutrient necessary for baby's peak brain development; prescription prenatal supplements typically lack choline, which means you must get it from the diet. In addition, eggs are an excellent source of protein, and provide 13 vitamins and minerals. If you're still not convinced, limit whole egg consumption to four a week, but I think you could probably eat more without any health consequences, and many benefits for Baby."

Monica C. Montag, a certified nutritionist, agrees that there's no reason to avoid eggs during pregnancy. "Eggs are an inexpensive and excellent source of protein," she says. "Unless you have elevated cholesterol, there is no reason to avoid them. In fact, two-thirds of your cholesterol is manufactured by the body in response to stress; only one-third comes from the diet. So even with elevated cholesterol, stress management is as important a factor in controlling cholesterol as watching your intake. So go ahead and enjoy your eggs!"

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