Why Eggs Should Be a Fundamental Ally in Your Diet

 

Eggs' role in diet

The myth that eggs are the villains of heart disease has been challenged by a study presented at the American College of Cardiology's Annual Scientific Session. This study called the PROSPERITY trial and funded by Eggland's Best, suggests that eggs may have benefits for cardiovascular health, contradicting popular beliefs and past recommendations to limit their consumption.

For decades, eggs have been the subject of debate in relation to heart disease, due to their high cholesterol content. However, new research suggests that eggs, especially those fortified with nutrients such as omega-3 fatty acids, vitamin D, and selenium, may not have a significant impact on cholesterol levels or heart disease risk.

The PROSPERITY study involved participants who consumed 12 or more fortified eggs each week for four months. Surprisingly, no significant differences were found in cholesterol levels compared to those who consumed less than two eggs per week, even though all participants were at high risk of heart disease.

Eggs are an important source of nutrients, including protein with all nine essential amino acids, vitamins A and D, iron, choline, lutein, and zeaxanthin. Additionally, previous studies have shown that consuming one egg a day is not associated with an increased risk of heart disease or stroke.

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Dr. Nina Nouhravesh, a researcher at Duke Clinical Research Institute and lead author of the study, emphasizes that these findings provide reassurance about the consumption of fortified eggs, even among people at high risk for heart disease. Additionally, the group that consumed fortified eggs showed improvements in other markers of heart health, such as total cholesterol, LDL particles, and insulin resistance scores.

Despite these encouraging findings, it is important to note that the way eggs are prepared can influence their impact on cardiovascular health. Cooking eggs alongside foods high in saturated fat, such as bacon and sausage, and serving them with butter or cheese may increase the risk of heart disease. Instead, it is recommended to prepare eggs boiled, poached, fried, or scrambled in a little oil, accompanied by vegetables, whole grains, and heart-healthy lean proteins.

It is always advisable to consult with a doctor before making significant dietary changes, especially if there are concerns about cardiovascular health. However, these new findings provide promising insight into the role of eggs in a heart-healthy diet, challenging conventional perceptions and opening the door to new research on this topic.