New Study Finds Eating Eggs May Not Increase Cholesterol Levels
Some excerpts from the article below. I almost didn’t post it when I saw it was funded by an egg company, but it’s interesting.
Researchers randomly assigned people to eat either 12 fortified eggs per week or to eat fewer than two eggs of any kind per week. People could cook the eggs however they liked.
In the study, after following participants for four months, researchers did not see any adverse effects on cardiovascular health among people who ate 12 fortified eggs per week.
For example, blood cholesterol levels were similar between people who regularly ate fortified eggs and those who ate few or no eggs.
People in the fortified egg group also had a reduction in their total cholesterol level, insulin resistance scores, and high-sensitivity troponin (a marker of heart damage). They even saw an increase in their vitamin B levels.
In addition, “there were signals of potential benefits of eating fortified eggs that warrant further investigation in larger studies,” Nouhravesh said in the release.
In particular, there were possible benefits of eating fortified eggs among older adults and those with diabetes, including a rise in HDL (“good”) cholesterol and a decrease in LDL (“bad”) cholesterol.
The results of the study, which was funded by Eggland’s Best, have not been published yet in a peer-reviewed journal, so should be viewed with caution.
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