New study challenges notion of eggs’ impact on cholesterol levels

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KUWAIT CITY, March 30: Recent findings presented at the American College of Cardiology’s Annual Scientific Session suggest that consuming eggs may not have the detrimental effect on cholesterol levels that was once believed. The study, to be presented on Apr. 6, involved 140 individuals with heart disease or at high risk for it, who were assigned to either consume a dozen or more eggs per week or consume fewer than two eggs per week.

Lead author Dr. Nina Nouhravesh, a research fellow at the Duke Clinical Research Institute, revealed that participants who consumed 12 fortified eggs per week showed cholesterol levels similar to those who followed a non-egg diet. Moreover, individuals in the egg-eating group exhibited improved insulin resistance, with older participants experiencing a rise in HDL “good” cholesterol and a drop in LDL “bad” cholesterol.

The trial, conducted over four months, aimed to assess the impact of fortified eggs, which contain more omega-3 fatty acids, iodine, and vitamins D, B, and E, on cardiovascular health. Despite the absence of adverse effects, Nouhravesh stressed the importance of consuming fortified eggs, which are more expensive but offer a healthier nutritional profile.

While the study was funded by Eggland’s Best, Nouhravesh assured that the funding did not influence the results. Dr. James O’Keefe, a member of the American College of Cardiology’s nutrition and lifestyle workgroup, emphasized that eggs are not the dietary villains they were once thought to be. He recommended consuming eggs in moderation, citing previous studies that have linked egg consumption with lower cardiovascular disease risk.

Registered dietitian Natalie Rizzo echoed the sentiment, highlighting the nutritional benefits of eggs, including their protein content and essential nutrients. O’Keefe suggested a moderate intake of eggs, with a preference for omega-3 fortified varieties. However, he advised individuals with heart disease to consult with their healthcare provider regarding their diet.

Overall, the study challenges previous dietary recommendations and underscores the importance of reevaluating misconceptions surrounding egg consumption and its impact on cholesterol levels.

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