A recent study by Dr. Nina Nouhravesh at the Duke Clinical Research Institute in Durham, North Carolina, has found that eating eggs is safe for those concerned about heart health. The study compared the cholesterol levels of people who ate eggs to those who did not and found no adverse effects on cholesterol levels for those who consumed 12 or more fortified eggs per week.
Fortified eggs contain less saturated fat and additional vitamins and minerals like vitamin D and omega-3 fatty acids, usually achieved through nutrient-enriched feed for the hens producing the eggs. The study was funded by Eggland’s Best, a major egg producer in the U.S. Participants were over the age of 50 and had a high risk of cardiovascular disease, with at least one prior cardiovascular event and two cardiovascular risk factors such as high blood pressure or diabetes.
The participants were allowed to eat the eggs in various ways – scrambled, boiled, fried, poached, etc. After four months, researchers measured the patients’ LDL (low-density lipoprotein) cholesterol, HDL (high-density lipoprotein) cholesterol, and other biomarkers. The results showed no adverse effects on cholesterol levels for those who consumed 12 eggs per week compared to those who did not.
Dr. Nouhravesh stated that although it is a small study, it provides reassurance that eating fortified eggs is safe in terms of lipid effects over four months, even among a high-risk population. The findings suggest that consuming eggs, especially fortified eggs, can be part of a heart-healthy diet.
In conclusion, this new study conducted by Dr. Nina Nouhravesh at Duke Clinical Research Institute provides evidence that eating fortified eggs is safe for heart health concerns. With additional vitamins and minerals like vitamin D and omega-3 fatty acids in fortified eggs compared to regular ones, they can be part of a heart-healthy diet without any adverse effects on cholesterol levels over four months even among a high-risk population.
