Posted on 03/24/2025 4:23:12 AM PDT by Red Badger
Recent research suggests that eating fortified eggs regularly does not negatively impact cholesterol levels or heart health in high-risk individuals, challenging previous beliefs about the risks of egg consumption.
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Subgroup analyses suggest a potential advantage for older adults and individuals with diabetes. Whether you like your eggs sunny-side up, hard boiled or scrambled, many hesitate to eat them amid concerns that eggs may raise cholesterol levels and be bad for heart health. However, results from a prospective, controlled trial presented at the American College of Cardiology’s Annual Scientific Session show that over a four-month period cholesterol levels were similar among people who ate fortified eggs most days of the week compared with those who didn’t eat eggs.
A total of 140 patients with or at high risk for cardiovascular disease were enrolled in the PROSPERITY trial, which aimed to assess the effects of eating 12 or more fortified eggs a week versus a non-egg diet (consuming less than two eggs a week) on HDL- and LDL-cholesterol, as well as other key markers of cardiovascular health over a four-month study period.
Insights from the Research Team
“We know that cardiovascular disease is, to some extent, mediated through risk factors like high blood pressure, high cholesterol and increased BMI and diabetes. Dietary patterns and habits can have a notable influence on these and there’s been a lot of conflicting information about whether or not eggs are safe to eat, especially for people who have or are at risk for heart disease,” said Nina Nouhravesh, MD, a research fellow at the Duke Clinical Research Institute in Durham, North Carolina, and the study’s lead author. “This is a small study, but it gives us reassurance that eating fortified eggs is OK with regard to lipid effects over four months, even among a more high-risk population.”
Eggs are a common and relatively inexpensive source of protein and dietary cholesterol. Nouhravesh and her team wanted to look specifically at fortified eggs as they contain less saturated fat and additional vitamins and minerals, such as iodine, vitamin D, selenium, vitamin B2, 5 and 12, and omega-3 fatty acids.
For this study, patients were randomly assigned to eat 12 fortified eggs a week (cooked in whatever manner they chose) or to eat fewer than two eggs of any kind (fortified or not) per week. All patients were 50 years of age or older (the average age was 66 years), half were female and 27% were Black. All patients had experienced one prior cardiovascular event or had two cardiovascular risk factors, such as high blood pressure, high cholesterol, increased BMI or diabetes. The co-primary endpoint was LDL and HDL cholesterol at four months. Secondary endpoints included lipid, cardiometabolic, and inflammatory biomarkers and levels of vitamins and minerals.
Monitoring and Results
Patients had in-person clinic visits at the start of the study and visits at one and four months to take vital signs and have bloodwork done. Phone check-ins occurred at two and three months and patients in the fortified egg group were asked about their weekly egg consumption. Those with low adherence were provided with additional education materials.
Results showed a -0.64 mg/dL and a -3.14 mg/dL reduction in HDL-cholesterol (“good” cholesterol) and LDL cholesterol (“bad” cholesterol), respectively, in the fortified egg group. While these differences weren’t statistically significant, the researchers said the differences suggest that eating 12 fortified eggs each week had no adverse effect on blood cholesterol. In terms of secondary endpoints, researchers observed a numerical reduction in total cholesterol, LDL particle number, another lipid biomarker called apoB, high-sensitivity troponin (a marker of heart damage), and insulin resistance scores in the fortified egg group, while vitamin B increased.
“While this is a neutral study, we did not observe adverse effects on biomarkers of cardiovascular health and there were signals of potential benefits of eating fortified eggs that warrant further investigation in larger studies as they are more hypothesis-generating here,” Nouhravesh said, explaining that subgroup analyses revealed numerical increases in HDL cholesterol and reductions in LDL cholesterol in patients 65 years or older and those with diabetes in the fortified egg group compared with those eating fewer than two eggs.
So why have eggs gotten a bad rap? Some of the confusion stems from the fact that egg yolks contain cholesterol. Experts said a more important consideration, especially in the context of these findings, might be what people are eating alongside their eggs, such as buttered toast, bacon, and other processed meats, which are not heart-healthy choices. As always, Nouhravesh said it’s a good idea for people with heart disease to talk with their doctor about a heart-healthy diet.
This single-center study is limited by its small size and reliance on patients’ self-reporting of their egg consumption and other dietary patterns. It was also an unblinded study, which means patients knew what study group they were in, which can influence their health behaviors.
Meeting: American College of Cardiology’s Annual Scientific Session
The study was funded by Eggland’s Best.
OK, thanks. I generally just look at the size and price, otherwise for me eggs is eggs.
What is a fortified egg?
GOOGLE AI:
Fortified eggs are eggs that have been nutritionally enhanced, typically by feeding hens a diet rich in specific nutrients like vitamins (D, E, B12), omega-3 fatty acids, or iodine, resulting in eggs with higher levels of these nutrients compared to regular eggs.
Here’s a more detailed explanation:
Nutritional Enhancement:
Fortified eggs are produced by modifying the hens’ diet to include ingredients that increase the levels of
certain nutrients in the eggs.
Commonly Fortified Nutrients:
Omega-3 Fatty Acids: Eggs can be fortified with omega-3s (like EPA and DHA) by feeding hens diets rich in
flaxseed, algae, and fish oils.
Vitamins: Fortified eggs often contain higher levels of vitamins D, E, and B12.
Iodine: Some fortified eggs also have increased iodine levels.
Benefits of Fortified Eggs:
Improved Cholesterol: Some studies suggest that eating fortified eggs may not negatively affect cholesterol
levels and may even modestly improve them.
Increased Nutrient Intake: Fortified eggs can help individuals increase their intake of certain nutrients,
especially those who may not get enough from their regular diet.
Examples of Fortified Eggs:
Eggland’s Best is a well-known example of a fortified egg brand.
How to Identify Fortified Eggs:
Check the Nutrition Facts label on the egg carton, which will specify nutrient content and whether the
eggs are fortified.
Correct! Carbs cause systemic fat (in all its forms including cholesterol). Carbs also cause high blood sugar. Dietary fat’s contribution to systemic fat is very limited. Cutting carbs and (to a lesser extent) sodium are the trick.
Inflammation and oxidation is the problem.
LDL numbers are largely meaningless is isolation. It’s when LDL breaks down to VLDL you get in trouble.
Which, as you note, is caused by crappy carbs, not enough fruits and veggies, and bad fats.
So, how are eggs nutritionally enriched?
Any more evidence needed on the wisdom of the food pyramid or dietitians?
Science has been politicized. Give me liberty and give me beef, eggs & bacon.
I eat Eggland’s Best. They are fortified.
They’re not bad for your heart consuming them. It’s during acquisition. My grocery store cashier asked me if I wanted Brinks to bring them home for me.
Google AI:
Eggs Nutritional Enrichment
Eggs can be nutritionally enriched through the diet of the hens that lay them. By providing hens with specific nutrients, such as omega-3 fatty acids, vitamins, and trace minerals, the nutritional content of the eggs they produce can be increased. For example, supplementing hens’ diets with selenium can increase the selenium content of eggs up to 6 times, reaching 30-40 µg per egg, which provides 50-70% of the daily human requirement[149][150]. Similarly, enriching hens’ diets with vitamins A, D, E, and K can enhance the vitamin content of eggs. Vitamin D enrichment can increase the vitamin D content in eggs by 400-500% compared to regular eggs.
Eggs enriched with omega-3 fatty acids can also provide health benefits, such as reducing blood triglycerides.
Additionally, eggs can be enriched with choline, which is important for brain development and function, and carotenoids like lutein and zeaxanthin, which are beneficial for eye health.
Proper nutrition for laying hens not only improves the nutritional value of the eggs but also ensures the health and welfare of the hens.
Was in Sam’s last week and saw a guy with 15 CASES of eggs going out the door.
I assumed he was a restaurant owner..........or a millionaire............
Every week there is new research cancelling out the previous week’s conclusions.
Boogie Man 1970-2000 ..... Eggs and Cholesterol
Desired element 1985-90 .....Tryptophan
Desired element 1985-2000 ..... Calcium
Desired element 2000-2010 ....Omega 3, Vitamin E
Desired element 2010-present ... Zinc, Magnesium, Potassium, Folic Acid
These may be good for you but the pill-popping society spends Trillions on these supplements every year...waste of time and $ if you do not need these supplements.
The process described is called marginalization
Our Best Egg Recipes: https://www.tasteofhome.com/collection/best-egg-recipes/
In Europe, eggs aren’t just for breakfast, but every meal...............And they say cheese is a dessert................
Yeah, stop the presses for this earth shattering revelation.
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