Eggs do not cause heart disease
Nutritional scientists have given egg a bad name, with its high dietary cholesterol. For years, the diet conscious had been moderating their egg consumption, if not totally avoiding it. A study recently published in The American Journal of Clinical Nutrition has disproved this common belief.
“While eggs themselves are high in dietary cholesterol, This study supports existing research that shows consumption of eggs has little effect on the levels of cholesterol in the blood of the people eating them.” Said Dr. Nicholas Fuller from the University of Sydney’s Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders.
An article from Big Think has explained the procedure simply: Fuller, with his colleagues at the Boden Institute recruited 128 participants for a weight-maintenance study. They were split into two groups: the first group was told to consume just two eggs per week, while the other were instructed to eat 12 eggs per week.
The groups are put under a weight loss diet for three months where participants were told to omit saturated fats. They groups were continuously monitored over the course of 12 months. After the 6 month follow up, the result shows no cardiovascular effects regardless of how many eggs the participants ate.
The result of the study also showed that eggs are actually good dietary addition particularly with pre-diabetes and even type 2 diabetes.
“Eggs are a source of protein and micro-nutrients that could support a range of health and dietary factors including helping to regulate the intake of fat and carbohydrate, eye and heart health, healthy blood vessels and healthy pregnancies,” said Fuller.