Should We Stop Eating Eggs to Protect the Heart?

SadaNews - An Australian study has confirmed that consuming eggs, even at a rate of two eggs per day, does not raise levels of harmful cholesterol in the blood, and that saturated fats in the diet are the main reason behind elevated cholesterol and the increased risk of heart disease.

The researchers from the University of South Australia noted that their study is the first of its kind in the world to conclusively show that the real problem lies not with the cholesterol found in eggs, but with the saturated fats consumed with food. The results were published in the "American Journal of Clinical Nutrition."

Eggs are considered nutrient-rich foods, containing high-quality protein, vitamins such as vitamin "D," and minerals like phosphorus and selenium. However, due to their notable amounts of dietary cholesterol, eggs have been a subject of debate among nutritionists and doctors for years, as they were thought to raise harmful cholesterol levels and increase the risk of heart disease.

During the study, researchers isolated the impact of dietary cholesterol from the effect of saturated fats on levels of harmful cholesterol. The study involved 61 adult participants with an average age of 39, all of whom had harmful cholesterol levels below 3.5 millimoles/liter at the start of the study.

Participants were randomly divided to follow three equally calorie-restricted diets for five weeks each: the first was high in cholesterol and low in saturated fat, including two eggs daily; the second was low in cholesterol and high in saturated fat without eggs; and the third was a control diet high in cholesterol and saturated fat with one egg consumed weekly. After each phase, cholesterol levels and other health indicators were measured.

The results showed that consuming two eggs daily within a low-saturated fat diet significantly lowered harmful cholesterol levels compared to the high-saturated fat diet with one egg weekly.

The low-cholesterol and high-saturated fat diet did not show a clear effect, confirming that saturated fats, rather than dietary cholesterol, are the main factor in raising harmful cholesterol.

The researchers found that levels of harmful cholesterol did not increase in participants who consumed eggs; rather, it was observed that eggs, within a low-saturated fat diet, might contribute to reducing harmful cholesterol levels.

The lead researcher of the study at the University of South Australia, Dr. John Buckley, stated: "It is time to reconsider the reputation that has plagued eggs due to outdated dietary advice. Eggs have a unique composition; they are high in cholesterol, yes, but low in saturated fats. Nevertheless, questions have long been raised about their status in a healthy diet due to their cholesterol content."

He added via the university's website: "We can say we have provided strong evidence in favor of eggs. Therefore, when it comes to a cooked breakfast, it is not the eggs that should worry you, but the additional pieces of bacon or sausage, which are likely to impact your heart health."