Recent research found that people who ate 12 fortified eggs per week did not have significantly higher blood cholesterol levels than those who ate no more than two eggs per week.

New York, NY (Merxwire) – For a long time, eggs have been considered a potential threat to heart health. Many people worry that excessive consumption of eggs may lead to elevated cholesterol levels, thereby increasing the risk of heart disease. However, this concern may now be unnecessary. A recent study indicates that daily consumption of fortified eggs does not significantly raise cholesterol levels and offers many benefits to elderly diabetic patients.

Eggs, a popular and nutritious food, are a staple in many diets. However, as mentioned in the study, fortified eggs offer unique benefits. They are nutritionally enhanced, containing higher levels of vitamins B, D, and E, omega-3 fatty acids, and iodine while having lower saturated fat content than regular eggs. These additional nutrients make fortified eggs healthier, particularly for individuals with specific cardiovascular health needs.

In this study, researchers aimed to explore the impact of egg consumption on cholesterol levels among elderly cardiovascular patients. They recruited 140 participants, with an average age of 66, 51% of whom were female, and 70% were white. All participants had either experienced a cardiovascular event or had at least two cardiovascular risk factors. They were randomly assigned to either a diet including 12 fortified eggs per week or a non-egg-supplemented diet consuming fewer than two eggs per week. The researchers then monitored their cholesterol levels and other cardiovascular health indicators over three months.

The results showed that participants who consumed fortified eggs daily did not experience a significant increase in cholesterol levels compared to those who did not eat eggs. This finding challenges the long-held negative perception of eggs, suggesting that eating eggs may not threaten heart health.

For a long time, most people have misunderstood eggs, commonly believing that consuming too many eggs would lead to increased cholesterol levels, thereby raising the risk of heart disease. This view originates from the high cholesterol content in eggs, especially in the yolk. However, scientific research increasingly indicates that dietary cholesterol does not impact blood cholesterol levels as much as previously thought. Instead, the diet’s primary factor affecting cholesterol levels is the amount of saturated fat.

According to current research, consuming one to two eggs daily does not significantly impact cholesterol levels. So why do people associate eating eggs with cholesterol? Some of the confusion may stem from the foods people eat with eggs, such as buttered toast, bacon, and other processed meats, as well as high-fat, high-salt cooking methods, which are detrimental to heart health. It is recommended to pair eggs with vegetables, whole wheat bread, and other low-fat, high-fibre ingredients and to choose to boil, steam, or cook with a small amount of olive oil to make egg consumption healthier.