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.
Yes, they lay fewer eggs in the winter. My neighbor and I use the same farmer’s wife for our eggs. We were told last Fall that we might not be able to get as many eggs during the winter months, but so far, they have been able to fulfill our needs.
We were paying $4.50 a dozen, but I suggested in August that maybe we should offer to up our price. It is a young family, and this is their livelihood. So we offered to pay $6 a dozen, because the free range eggs at the grocery store are always at least that much. The farmer is very happy to have us as customers. It’s not a big jump for us, but it really helps that young family out.
By the way, these are very large eggs. When you compare them to the store version, it’s no contest. The color of the yolk is so much more yellow-orange, and the taste is fantastic.
As for the dates on store eggs, yeah, it makes me wonder what’s been going on there my whole life until we got these eggs. I never worry about these being bad.
THE STUDY OF THIS TOPIC WAS DONE YEARS AGO. MAYBE AS MANY AS 50.
EGGS HAVE BEEN GIVEN A BAD RAP FOR YEARS.
Overweight/not overweight is not the problem...what is your A1C?
Most Americans didn’t care what the government said about eggs.
They ate them anyway.
Nowadays, even more Americans don’t care............
Most Americans didn’t care what the government said about eggs.
They ate them anyway.
Nowadays, even more Americans don’t care............
My local farmer also increased their price from $4 to $5.
Their duck eggs from $7 to $8.
They also make preserves and pickles.
I inquired too late about the three pigs that were outside last year.
They were already sold.
They also sell goat milk.
There is another farmer on the other side of town that makes gelato from the milk of their sheep. They make some very interesting flavors.
There are three towns around that all have weekend farmers markets.
I have checked out each throughout the year.
In addition, my wife signed up with the company out of MA called Walden.
Named after the Thoreau pond.
They deliver to our house once a month wild caught fish and meats.
It comes shrink wrapped in vacuum sealed packaging in two person servings.
I’m sure we are paying TOP dollars for that stuff, but it is all sourced locally.
OMG! Do these people (”scientists”) EVER get anything right?
Take EVERYTHING they say with a grain of salt. And NO a grain of salt won’t kill you either.
Wild caught fish is the only kind I like to eat, if I can. We’re like you. We will pay more if the quality of the product is better. Local sources are better, too. We try hard to only eat very little of processed foods, though bacon is a regular in our diet.
We get bacon from Walden.
I eat about two slices a week.
I have too.
The Chihuahuas would be very disappointed if when I sit down at the table there was no bacon!
Most likely, the latter.
Those are just fine. Other people avoid them, so we have never experienced a shortage.
Carbs...
“, bread is the problem. That’s where your cholesterol comes from..”
Smart doctor. A few years ago, I read the book Wheat Belly, by Wm Davis, MD. He proved that wheat causes cholesterol. I stopped eating wheat right away and my choleterol was normal two months later.
I buy BFree Bread, made ENTIRELY of seeds, make avocado toast with it in the microwave , plop poached pasture-raised eggs on top. Delish and really good for you. Pasture-raised eggs cost a little more, but have lots more healthy omega 3.
Is this the place?
https://www.waldenlocalmeat.com/
Cut the government funding of “studies”.
Yes, the Boss said that is the place
I’ll have to bake one and let you know!
My next cake was going to be a lemon blueberry cake....but, I might have to divert to the pound cake, first :-)
Thank you, I’ll look in to this.
i didn’t realize anybody still had the outdated thought that they were bad for the heart…research showing they weren’t bad for the heart has been around for 30 years
Fortified eggs are eggs that are harder to crack open... 🐓🥚🐣
#60 I start with hashbrown patties most days and then later 2 peanut butter cookies from the bakery and then chips like potato and tostitos. Mashed potatoes and slice of wheat bread with butter or peanut butter and jelly. My BP today testing 6 times with a wrist monitor ranges from 119/76 to 138/83 and in between. Just decided to do some testing and notice my BP range was about the same when I last used this nearly a year ago.
All I have done is drive somewhere today and drop a few things off then came back. Mostly on the pc standing or sitting and walking in my place to various chores. Boring. 5’11” 190lbs. My BP has always been in the 120/80 range with spikes due to just getting up to shortly after eating something.
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