Eating Eggs Daily Not Linked to High ⁤Cholesterol, ⁢Research Indicates

⁣ ⁢ updated June 13, 2025
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For years, eggs have been a source of dietary debate, particularly concerning their impact on heart health and cholesterol levels. Many people have hesitated to enjoy eggs, whether scrambled, boiled, or sunny-side up, fearing they might negatively ⁤affect their ‍cholesterol. However, new ⁢research presented at the⁤ American College of Cardiology’s Annual Scientific Session suggests otherwise. The study indicates that consuming fortified eggs regularly does not raise cholesterol ‍levels, even⁢ among individuals at high risk ⁢for cardiovascular disease.

The PROSPERITY trial,⁤ involving 140 patients with or at high risk for cardiovascular issues, examined the effects of⁤ eating a ⁣dozen or more fortified eggs weekly versus a ‍diet ⁤with minimal egg intake (less than two eggs⁤ per week). Over four months,⁣ researchers monitored⁣ HDL and LDL cholesterol, along with ‍other key cardiovascular health markers.

Dr. ‍Nina Nouhravesh, ⁢a research ⁤fellow at the⁣ Duke clinical Research Institute ⁢in Durham, N.C., led⁤ the study. She ‍said that dietary habits significantly influence cardiovascular risk factors. The small study offers reassurance that eating fortified eggs is acceptable regarding lipid effects over four months, even within a high-risk group.

Fortified eggs ⁣were ⁢specifically chosen for their lower saturated fat⁤ content and added nutrients, including ⁣iodine, vitamins⁤ D, selenium, B2, B5, B12, and omega-3 fatty acids. Participants were randomly assigned to ⁤consume either 12 fortified eggs weekly or fewer than two eggs of any kind per ⁤week. The study group consisted of adults aged 50 and older, with an average⁣ age of 66; half⁤ were women, and 27% were⁢ Black. All participants had experienced a prior cardiovascular event or had multiple risk factors like high ⁣blood pressure, high cholesterol, increased BMI, or diabetes. The⁤ primary focus was measuring LDL and ⁢HDL cholesterol levels after four months.

The results⁤ showed slight reductions in ‍both⁣ HDL (“good” cholesterol) and LDL cholesterol (“bad” ⁣cholesterol) in the fortified ⁢egg group,⁤ but these differences were not statistically significant.Researchers⁢ interpreted this to mean that ⁢eating 12 fortified eggs weekly did not adversely‍ affect blood⁣ cholesterol. Secondary observations included numerical reductions in total ⁤cholesterol, LDL particle number, and other lipid ⁣biomarkers, along with improved insulin resistance scores and increased vitamin B levels.

Nouhravesh noted that while the study was neutral it revealed no ⁣adverse effects on‍ cardiovascular health biomarkers. She⁣ added that there were potential benefits from ‍eating fortified eggs, warranting further investigation in larger ‍studies. Subgroup analyses indicated increased HDL cholesterol ⁢and reduced LDL cholesterol in participants aged 65⁢ and older, as well as those with diabetes, within the fortified egg group.

The historical concern over eggs stems from their ⁣cholesterol content. However, experts now suggest that what ⁢accompanies eggs—such as buttered toast, bacon, and processed meats—may be more critical. Nouhravesh advises individuals⁣ with heart disease to‍ consult their doctors about maintaining a heart-healthy diet.

Limitations of the study include its small size, reliance on ⁤self-reported egg consumption, and⁢ the unblinded design, which could influence participant behavior. The⁣ research was funded by Eggland’s Best.

What’s next

Future research with larger sample sizes and ‍more rigorous controls⁤ is needed to confirm these findings and explore the ⁤potential benefits of⁣ fortified eggs⁢ on⁢ heart health. Further studies could also investigate the impact‍ of different cooking methods and dietary patterns on the relationship ⁤between egg consumption and cardiovascular risk.