Few nutrition debates have been more durably contentious than the question of whether the whole egg — yolk and all — or just the egg white is the healthier choice. The answer has shifted substantially over the decades as the science on dietary fat, cholesterol, and cardiovascular risk has evolved.

The case for egg whites alone was built on concerns about dietary cholesterol. The yolk of a large egg contains roughly 185 milligrams of cholesterol, and for several decades the prevailing dietary wisdom held that dietary cholesterol raised blood cholesterol levels and increased cardiovascular disease risk. Egg whites, being pure protein with essentially no fat or cholesterol, seemed like the obviously superior choice.

The picture has become considerably more complicated. Research has found that for most people, dietary cholesterol has a modest effect on blood cholesterol levels compared to saturated and trans fats. The liver regulates cholesterol production, and when dietary cholesterol increases, endogenous production tends to decrease to compensate. The relationship between egg consumption and heart disease risk in large population studies has been inconsistent.

Meanwhile, the yolk contains nutrients that the white simply doesn't: vitamins A, D, E, and K; choline, which is important for brain health; lutein and zeaxanthin, which protect eye health; and a significant portion of the egg's B vitamins and minerals.

For most healthy adults, the current consensus supports eating whole eggs as part of a balanced diet. People with diabetes or established cardiovascular disease may have reason for more caution, and individual metabolic variation matters.

The egg white omelet is not bad for you. But you're leaving behind more than fat when you skip the yolk.