Study suggests that eggs could be beneficial for heart health

A new study led by Dr. Nina Nouhravesh at the Duke Clinical Research Institute in Durham, North Carolina, suggests that individuals can consume eggs without worrying about their heart health. The study examined the cholesterol levels of individuals who consumed 12 or more fortified eggs per week compared to those who did not. Fortified eggs contain less saturated fat and additional nutrients such as vitamin D and omega-3 fatty acids.

The study, which lasted four months and included 140 patients at high risk for cardiovascular disease, 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, as well as two cardiovascular risk factors like high blood pressure or diabetes.

Researchers measured the participants’ LDL (low-density lipoprotein) cholesterol, also known as “bad” cholesterol, and HDL (high-density lipoprotein) cholesterol, also known as “good” cholesterol, along with other biomarkers after the four-month study period. The results indicated that there was no adverse effect on cholesterol levels in patients who consumed 12 eggs per week compared to those who did not.

Dr. Nouhravesh stated that while the study was small, it provides reassurance that consuming fortified eggs is safe in terms of lipid effects over a four-month period, even among individuals at higher risk for cardiovascular disease. This research suggests that individuals can enjoy eggs as part of a balanced diet without negatively impacting their heart health.

By Samantha Johnson

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