World first study cracks myth that eggs contribute to heart disease

Poached, scrambled fried or boiled, the humble egg has gotten a bad rap over the years. Humans have been eating bird eggs since prehistory but in the 1960s, the American Medical Association advised us to restrict our egg consumption, believing their high cholesterol content played a role in cardiovascular disease (CVD).

As a food source, eggs are unique as they’re rich in dietary cholesterol but low in saturated fat. Eggs are incredibly nutrient dense and can help our bodies absorb more vitamins and recently, several observational studies have reported that egg consumption does not increase CVD risk.

Now, scientists have shown that it’s the saturated fat in our diets and not dietary cholesterol in eggs that’s the real issue for heart health. In a world-first study, researchers from the University of South Australia (UniSA) examined the independent effects of dietary cholesterol and saturated fat on Low-density Lipoprotein (LDL) cholesterol.

Lead researcher, UniSA’s Professor Jon Buckley, said the research team separated the effects of cholesterol and saturated fat, and found that high dietary cholesterol from eggs, when eaten as part of a low saturated fat diet, did not raise bad cholesterol levels.

“Eggs have long been unfairly cracked by outdated dietary advice,” Prof. Buckley said.

“Instead, it was the saturated fat that was the real driver of cholesterol elevation.”

Commonly called the “bad” kind, LDL cholesterol is a type of fat-carrying protein in the blood that can stick to the walls of arteries and cause a fatty build-up called plaque. Too much plaque leads to blockages that prevent blood from flowing properly to the heart and potentially lead to heart disease.

Unfortunately, Cardiovascular disease (CVD) remains a leading cause of death worldwide and elevated blood cholesterol levels are recognised as a major risk factor.

However, the findings, published in The American Journal of Clinical Nutrition showed that eating two eggs a day, as part of a high cholesterol but low saturated fat diet, can actually reduce LDL levels and lower the risk of heart disease.

Professor Buckley said the results should make us change our thinking around eggs in our diet.

“You could say we’ve delivered hard-boiled evidence in defense of the humble egg,” Prof. Buckley said.

“So, when it comes to a cooked breakfast, it’s not the eggs you need to worry about – it’s the extra serve of bacon or the side of sausage that’s more likely to impact your heart health.”

IMPORTANT LEGAL INFO This article is of a general nature and FYI only, because it doesn’t take into account your personal health requirements or existing medical conditions. That means it’s not personalised health advice and shouldn’t be relied upon as if it is. Before making a health-related decision, you should work out if the info is appropriate for your situation and get professional medical advice.