A recent study has found that it is safe to eat eggs even if you are concerned about your heart health. The study, led by Dr. Nina Nouhravesh at the Duke Clinical Research Institute in Durham, North Carolina, looked at the cholesterol levels of individuals who consumed eggs compared to those who did not. The study focused on 140 patients with a high risk of cardiovascular disease who ate 12 or more fortified eggs per week over the course of four months.
Fortified eggs are eggs that contain less saturated fat and additional vitamins and minerals such as vitamin D and omega-3 fatty acids. These nutrients are typically added to the hens’ feed to enrich the eggs. The study was funded by Eggland’s Best, a leading egg producer in the U.S. Participants in the study were over the age of 50 and had previously experienced a cardiovascular event along with two cardiovascular risk factors, such as high blood pressure or diabetes.
During the study, researchers monitored the participants’ LDL (low-density lipoprotein) cholesterol, often referred to as “bad” cholesterol, and HDL (high-density lipoprotein) cholesterol, known as “good” cholesterol, as well as other biomarkers. The results showed that consuming 12 eggs per week did not have a negative impact on cholesterol levels compared to those who did not eat eggs. Dr. Nouhravesh stated that while it was a small study, the findings provide reassurance that eating fortified eggs is acceptable for lipid effects over a period of four months, even among high-risk individuals.
