A new study from the University of South Australia has overturned long-held assumptions about eggs and heart disease risk. Researchers found that eating eggs for breakfast, in moderation, may actually lower levels of “bad” cholesterol and reduce the risk of cardiovascular disease.
For years, eggs were considered a high-cholesterol food, linked to an increased risk of heart disease. However, this study suggests that saturated fat from other foods is a greater concern for heart health than dietary cholesterol from eggs.
The study, which was funded by the Egg Nutrition Center, found that consuming two eggs per day as part of a low-saturated-fat diet can actually lower LDL cholesterol levels and reduce the risk of cardiovascular disease.
Lead researcher Professor Jon Buckley says that the study separates the effects of cholesterol and saturated fat, finding that high dietary cholesterol from eggs does not raise bad cholesterol levels when eaten in moderation.
The study’s findings have significant implications for heart health, with cardiovascular disease remaining the leading cause of death globally. However, this research challenges outdated dietary advice and provides new evidence to support a more balanced approach to nutrition.
Reference: “Impact of dietary cholesterol from eggs and saturated fat on LDL cholesterol levels: a randomized cross-over study” by Sharayah Carter et al., 6 May 2025, The American Journal of Clinical Nutrition.
Source: https://scitechdaily.com/groundbreaking-study-finds-eggs-dont-harm-heart-health