But a new study shows they have been unfairly blamed.
Research from the University of South Australia shows it’s not the dietary cholesterol in eggs that’s the heart health concern, but the saturated fat in our diets.
In a world-first study, researchers examined the independent effects of dietary cholesterol and saturated fat on LDL cholesterol (the ‘bad’ kind), finding that eating two eggs a day – as part of a high cholesterol but low saturated fat diet – can actually reduce LDL levels and lower the risk of heart disease.
Lead researcher, UniSA’s Professor Jon Buckley, says it’s time to rethink the reputation of eggs.
“Eggs have long been unfairly cracked by outdated dietary advice,” Prof Buckley says.
“They’re unique – high in cholesterol, yes, but low in saturated fat. Yet it’s their cholesterol level that has often caused people to question their place in a healthy diet.
“In this study, we separated the effects of cholesterol and saturated fat, finding that high dietary cholesterol from eggs, when eaten as part of a low saturated fat diet, does not raise bad cholesterol levels.
“Instead, it was the saturated fat that was the real driver of cholesterol elevation.
“You could say we’ve delivered hard-boiled evidence in defence of the humble egg.
“So, when it comes to a cooked breakfast, it’s not the eggs you need to worry about – it’s the extra serve of bacon or the side of sausage that’s more likely to impact your heart health.”
CVD is the leading cause of death worldwide, responsible for nearly 18 million deaths each year. In Australia, one person dies from CVD every 12 minutes, accounting for one in four of deaths nationwide.
