A new study conducted by the University of South Australia and published in The American Journal of Clinical Nutrition (AJCN) has debunked the long-held myth about eggs` negative impact on heart health. Scientists closely examined how dietary cholesterol and saturated fats influence levels of low-density lipoproteins (LDL) — widely known as “bad” cholesterol.
In the study, participants consumed up to two eggs daily while adhering to a diet high in cholesterol but with limited saturated fats. The findings revealed that this dietary regimen did not lead to an increase in LDL levels nor did it heighten the risk of cardiovascular diseases.
Researchers concluded that the key factor raising cholesterol levels is an excess of saturated fats in the diet, rather than the cholesterol found directly in eggs. This discovery suggests a need to revise existing dietary guidelines, confirming that eggs can be safely included in one`s diet without concerns for heart health, provided that overall nutrition is balanced and saturated fat intake is moderate.
Furthermore, previous research has already indicated the benefits of eggs for cognitive function. It was found that regular egg consumption can nearly halve the risk of developing Alzheimer`s disease.
