Study Finds Habitual Egg Consumption Does Not Increase Cholesterol Levels
A new study presented at the American College of Cardiology by the Duke Clinical Research Institute has found that consuming eggs on a regular basis does not appear to increase cholesterol levels. The study, known as Prosperity, involved 140 patients with cardiovascular diseases or at high cardiovascular risk.
The goal of the study was to assess the effects of consuming 12 or more eggs per week compared to an egg-free diet on cholesterol levels and other indicators of cardiovascular health. The researchers found that cholesterol levels remained similar among those who consumed eggs regularly compared to those who did not.
Research coordinator Nina Nouhravesh emphasized the importance of diet in influencing cardiovascular risk factors such as hypertension, high cholesterol, being overweight, and diabetes. She noted that there has been confusion regarding the safety of consuming eggs, especially for individuals at risk of heart disease.
The study, which spanned four months, focused on fortified eggs that contain less saturated fat and added beneficial vitamins and minerals. Patients were randomly assigned to consume 12 fortified eggs per week or fewer than two eggs of any type per week.
All participants were 50 years or older with a previous cardiovascular event or multiple cardiovascular risk factors. The researchers monitored the patients with periodic visits and blood tests throughout the study.
Overall, the study provides reassurance that consuming eggs, particularly fortified ones, is acceptable in terms of its effects on cholesterol levels. The findings suggest that eggs can be a part of a healthy diet for individuals at risk of heart disease.