Atlanta, Georgia – A new study presented at the American College of Cardiology’s Annual Scientific Sessions in Atlanta revealed that eating more than a dozen fortified eggs each week did not have a negative impact on cholesterol levels among U.S. adults aged 50 or older.
The research challenges the previous notion of eggs as a potential cause of high cholesterol, suggesting that they could be a healthy addition to the diet, even for individuals at a higher risk of heart disease.
Conducted on 140 adults over 50 with existing heart disease or multiple risk factors for heart disease, the study compared two groups following different diets – one consuming less than two eggs a week and the other eating more than 12 fortified eggs weekly. These fortified eggs contained additional vitamins and nutrients, such as vitamin D and omega-3 fatty acids.
Results of the study showed no significant changes in both HDL (“good”) and LDL (“bad”) cholesterol levels between the two groups, indicating that consuming at least 12 fortified eggs a week did not adversely affect cholesterol levels.
Dr. Nina Nouhravesh, the lead author of the study, emphasized the benefits of fortified eggs, citing enriched levels of essential vitamins, fatty acids, and lower saturated fat. Dr. James O’Keefe, a Professor of Medicine, highlighted the importance of protein intake for maintaining muscle mass as individuals age, noting eggs as a cost-effective source of protein.
While eggs are generally considered nutritious and protein-rich, individuals are advised to consult with their healthcare providers to determine if a diet rich in eggs aligns with their cholesterol levels and dietary needs. The study aims to dispel the misconception surrounding eggs and heart health, providing valuable insights into the role of fortified eggs in a balanced diet.
Overall, the findings of the study contribute to a growing body of evidence supporting the inclusion of eggs in a healthy diet, offering individuals a versatile and cost-effective source of essential nutrients and protein.