In a new study conducted by Dr. Nina Nouhravesh at the Duke Clinical Research Institute in Durham, North Carolina, it has been found that it is safe to eat eggs, even for those concerned about their heart health. The study compared the cholesterol levels of people who ate eggs to those who did not and found no adverse effects on cholesterol levels for those who consumed 12 or more fortified eggs per week.
Fortified eggs contain less saturated fat and additional vitamins and minerals like vitamin D and omega-3 fatty acids, usually achieved through nutrient-enriched feed for the hens producing the eggs. The study was funded by Eggland’s Best, a major egg producer in the U.S. Participants were over the age of 50 and had a high risk of cardiovascular disease, with at least one prior cardiovascular event and two cardiovascular risk factors such as high blood pressure or diabetes.
The participants were allowed to eat the eggs in various ways – scrambled, boiled, fried, poached, etc., providing reassurance that eating fortified eggs can be part of a heart-healthy diet. After four months, researchers measured the patients’ LDL (low-density lipoprotein) cholesterol, HDL (high-density lipoprotein) cholesterol
