A small-scale study unveiled that consuming 12 fortified eggs weekly did not increase cholesterol levels over a four-month period, compared to those who consumed less than two eggs per week. Despite the high cholesterol content of eggs, this study hints at the possibility that they might be a healthy addition to one’s diet, even for individuals at risk of heart disease.
The research, to be presented at the American College of Cardiology’s Annual Scientific Session, involved 140 participants aged 50 and above. These individuals either had cardiovascular disease or were at high risk of developing the same. The participants were randomly assigned to consume either 12 fortified eggs per week or less than two eggs per week, of any kind.
Fortified eggs contain fewer saturated fats and additional nutrients like iodine, vitamin D, selenium, vitamin B2, vitamin B5, vitamin B12, and omega-3 fatty acids. They are produced by feeding hens a special diet. The preparation style of the eggs was not restricted.
The research demonstrated no adverse effects on cardiovascular health among the group that consumed 12 fortified eggs per week. In fact, the cholesterol levels were similar between the fortified egg consumers and those who ate few or no eggs. The study also noted a reduction in total cholesterol levels, insulin resistance scores, and high-sensitivity troponin (a marker of heart damage) among the fortified egg group. Additionally, there was an increase in their vitamin B levels.
However, it’s essential to note that these findings are preliminary, stemming from a small-scale study. They are yet to be peer-reviewed and published in a journal.
READ ALSO: CDC’s Review of Airborne Transmission Guidelines Sparks Concern Among Health Workers
While the study’s findings are promising, experts call for larger trials to confirm the results. Many previous studies on egg consumption and cardiovascular risk have been observational. This research is a randomized controlled trial, deemed the “gold standard” in research, but its size and other issues limit the conclusions that can be drawn from it.
Historically, the research regarding egg consumption and cardiovascular risk has been mixed. Some studies suggest an increase in cardiovascular risk with the daily consumption of an extra egg, while others found no association between consuming up to one egg per day and increased cardiovascular risk.
Despite the cholesterol content, eggs can be safely included in a heart-healthy diet for most healthy individuals. However, it’s essential to consider the entire dietary context. Eggs are often paired with high-saturated fat foods like bacon, sausage, and croissants. It’s crucial to combine eggs with nutrient-rich, heart-healthy options like beans, vegetables, and whole grains.
While an egg or two a day won’t necessarily increase the risk for heart disease, one large egg contains 186 milligrams of cholesterol. Federal dietary guidelines suggest keeping dietary cholesterol consumption as low as possible without compromising the nutritional adequacy of the diet.
The health risks of eggs — and how many eggs per week you can safely eat — may differ for people with diabetes or specific types of cardiovascular disease. Therefore, it’s crucial for individuals to discuss their diet, including egg consumption, with their healthcare provider.
However, people with heart disease or diabetes should consult their doctor about whether eggs can be a healthy addition to their diet.
