According to a recent study, eating fortified eggs had no discernible effect on cholesterol in people who are at risk for cardiovascular disease.
Eating twelve fortified eggs a week does not appear to have a significant effect on cholesterol when compared to eating two or less eggs a week, according to recent study results that researchers are presenting at the American College of Cardiology’s Annual Scientific Session.
Although eggs are packed with nutrients, dietary guidelines for egg consumption have evolved over time.
The effects of eating eggs on different health outcomes are still being studied, especially how they might affect the health of the heart in at-risk populations.
In depth
This study looked at the use of fortified eggs in individuals who were at a particular risk of having unfavourable cardiovascular outcomes. At least fifty percent of the individuals had diabetes mellitus. The participants’ average age was sixty-six.
Two groups of 140 participants were created by the researchers. One set of participants was directed to consume twelve or more fortified eggs on a weekly basis, whilst the other group was to consume less than two eggs.
Examining cholesterol levels, in particular high-density lipoprotein (HDL) and low-density lipoprotein (LDL) cholesterol, was the primary outcome. Researchers also looked at lipid levels, inflammatory and cardiometabolic indicators, and specific micronutrient levels.
Researchers observed comparable changes in LDL and HDL levels between the two groups. This suggests that eating eggs that have been fortified did not have a deleterious effect on cholesterol.
Take away
The main conclusion of this study is that, when compared to patients who did not consume eggs, eating 12 or more fortified eggs every week for four months did not adversely affect cholesterol, specifically LDL cholesterol (also referred to as “bad cholesterol”) or HDL cholesterol (also referred to as “the good cholesterol”).
More research is probably necessary to fully understand the secondary outcomes’ conclusions. On the other hand, participants in the group that received fortified eggs showed lower levels of insulin resistance, high-sensitivity troponin, and total cholesterol. This may suggest that further investigation is warranted about the possible health advantages of consuming fortified eggs.
Researchers observed a rise in good cholesterol and a drop in bad cholesterol among participants 65 years of age and older, however the differences were not statistically significant.
