A new study by Dr. Nina Nouhravesh of the Duke Clinical Research Institute in Durham, North Carolina, has shown that it is safe to consume eggs for individuals who are concerned about their heart health. The study examined cholesterol levels in individuals who consumed 12 or more enriched eggs per week compared to those who did not.

Funded by Eggland’s Best, a leading US egg producer, the study involved 140 patients at high risk of cardiovascular disease, all over 50 years old and with two cardiovascular risk factors such as high blood pressure or diabetes. Researchers measured 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 a four-month study period.

The results showed 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 although the study was small, it provides reassurance that consumption of enriched eggs is safe in terms of lipid effects over a four-month period, even among individuals at higher risk of cardiovascular disease. This research suggests that individuals can enjoy eggs as part of a balanced diet without adversely affecting heart health.

By Samantha Johnson

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