A new study suggests that eggs may be a heart healthy addition to the diet, even for people with cardiovascular disease or at risk for it. The study was small, so additional research will be needed to confirm the results.

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.

  • mojo_raisin@lemmy.worldEnglish
    14·
    7 months ago

    If you get your diet info from sources that profit from your attention you’re forever going to be confused about whether eggs are deadly and your wine makes you live longer.

    Someone not willing to learn should get their advice from a dietician if that’s an option. Those willing to learn should dive a bit deeper and question assumptions. This article assumes cholesterol is bad and should be minimized. Is that true? Why? How does cholesterol operate in my body? Who might be profiting from this assumption? Is cholesterol a major factor in a sugar metabolism disease (diabetes)?