If you’re concerned about your heart health, it’s still okay to eat eggs. That’s according to a new study that compared cholesterol levels in people who ate eggs and those who didn’t.
The study, led by Dr. Nina Nowhravesh of the Duke Clinical Research Institute in Durham, North Carolina, looked at the effects of consuming 12 or more fortified eggs per week in 140 patients at high risk for cardiovascular disease. I researched it for 4 months.
According to a press release about the study, fortified eggs are lower in saturated fat and contain additional vitamins and minerals, such as vitamin D and omega-3 fatty acids, which are typically added to the nutritious hens that produce the eggs. It is said that this is done through feed.
The study was funded by Eggland’s Best, one of the largest egg producers in the United States.
Participants could eat eggs any way they wanted, including scrambled, boiled, fried, or poached. All participants had to be over 50 years old, have experienced one cardiovascular event before the study, and have two cardiovascular risk factors, such as high blood pressure. Or diabetes.
After four months, researchers determined that patients’ LDL (low-density lipoprotein) cholesterol (also known as “bad” cholesterol), HDL (high-density lipoprotein) cholesterol (also known as “good” cholesterol), and other biological Markers were measured.
According to a press release, researchers found that patients who ate 12 eggs a week had no negative effect on their cholesterol levels compared to those who did not.
“Although this is a small study, it gives us reassurance that it is safe to eat fortified eggs for four months, even in higher-risk people when it comes to the effects on lipids.” he said.
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