Do Eggs Really Boost Your Cholesterol? New Research Sheds Light

For years, we were cautioned to steer clear of too many eggs due to fears of spiking cholesterol levels. However, recent findings are challenging these longstanding cautions. A study conducted at Duke University's research center in North Carolina has uncovered what actually happens to cholesterol levels after consuming a high number of eggs.

Eggs boast eight essential nutrients including protein, healthy fats, and antioxidants. They are also an excellent source of vitamin D, which is crucial for liver, brain, and muscle function. Protein also promotes satiety and muscle growth.

The study examined 140 individuals with heart disease or at high risk for it. Participants were asked to consume either 12 or more eggs weekly or to eat fewer than two eggs per week. The eggs provided were enriched, containing higher levels of omega-3 fatty acids and vitamins with reduced saturated fats compared to regular eggs. These enriched eggs are typically pricier due to the hens' specialized diet.

Researchers monitored participants over four months. Findings revealed that those eating 12 enriched eggs weekly had cholesterol levels similar to those who consumed few to none. Additionally, egg consumers showed improved insulin sensitivity, which aids in lowering blood sugar. Participants over 65 also experienced an increase in good cholesterol (HDL) and a decrease in bad cholesterol (LDL).

The study was funded by an egg marketing firm, sparking skepticism about its credibility, but researchers vouch for its validity. Currently, dietitians in Israel recommend not exceeding two to three eggs daily. A 2019 study indicated that consuming one egg daily could reduce heart attack risk.