A new study led by Dr. Nina Nouhravesh at the Duke Clinical Research Institute in Durham, North Carolina, has found that it is safe to eat eggs even if you are concerned about your heart health. The study examined the cholesterol levels of people who ate eggs compared to those who did not.
Fortified eggs were used in the study, and 140 patients with a high risk of cardiovascular disease consumed 12 or more of them per week for four months. These eggs contain less saturated fat and additional vitamins and minerals like vitamin D and omega-3 fatty acids, which are typically added through enriched feed for the hens producing them.
The study was funded by Eggland’s Best, one of the largest egg producers in the U.S., and participants were over the age of 50 and had to have had one prior cardiovascular event with two cardiovascular risk factors such as high blood pressure or diabetes.
Researchers measured participants’ LDL (low-density lipoprotein) cholesterol, also known as “bad” cholesterol, and HDL (high-density lipoprotein) cholesterol, known as “good” cholesterol, along with other biomarkers after the four-month period. The results showed that there was no adverse effect on the cholesterol levels of those who consumed 12 eggs per week compared to those who did not.
Dr. Nouhravesh stated that while this was a small study, it provides reassurance that eating fortified eggs is safe in terms of lipid effects over a four-month period, even among a more high-risk population. This study suggests that consuming eggs may not negatively impact heart health, contrary to previous beliefs.
In conclusion, this new study provides evidence that it is safe to eat eggs even if you are concerned about your heart health. Fortified eggs can be included as part of a healthy diet without any adverse effects on cholesterol levels over a four-month period.
