A new study has shown that consuming at least twelve eggs per week can help lower cholesterol levels and improve insulin resistance, even for those with heart disease or a high risk of it. In the study, 140 individuals were divided into two groups: one group was instructed to consume at least twelve eggs per week, while the other group was limited to consuming less than two eggs per week. Both groups received enriched eggs that contained more omega-3 fatty acids, vitamins, and less saturated fat than regular eggs.
While these specialized eggs cost more due to the specific feed given to the hens, the results of the study were promising. After four months of monitoring the participants, researchers found that those who consumed twelve fortified eggs per week had cholesterol levels similar to those who did not consume eggs at all. Additionally, there was an improvement in insulin resistance in the egg-eating group, particularly among those over the age of 65 who saw an increase in HDL “good” cholesterol levels and a decrease in LDL “bad” cholesterol levels.
The study has not yet undergone peer review and was funded by a marketing company. However, researchers claim that this did not influence their findings. The study is set to be presented at the annual scientific meeting of the American College of Cardiology. While there are currently no medical guidelines restricting egg consumption in Israel, doctors and dieticians often recommend not consuming more than 2-3 eggs per day. These new findings align with previous research, including a 2019 study that found one egg a day was associated with a lower risk of heart attack and a 2020 review study that showed daily egg consumption was not linked to an increased risk of cardiovascular disease.
In conclusion, while further research is needed to confirm these findings, this study suggests that incorporating at least twelve enriched eggs per week into your diet may be beneficial for maintaining healthy cholesterol levels and improving insulin resistance.
