The debate over whether eggs are good or bad for heart health has been a long-standing one. Many people shy away from eating eggs, especially those concerned about cholesterol levels and heart disease.
However, a recent study, presented at the American College of Cardiology’s Annual Scientific Session, may shed some new light on this topic, particularly for those who enjoy eggs in their various forms, from sunny-side up to scrambled.
The PROSPERITY trial set out to explore how eating fortified eggs—those enhanced with fewer saturated fats and additional nutrients like iodine, vitamin D, and omega-3 fatty acids—impacts heart health.
This trial is particularly relevant as eggs are often flagged for their dietary cholesterol content, raising concerns among individuals with or at high risk for cardiovascular disease.
Involving 140 patients over a four-month period, the study compared the effects of consuming 12 or more fortified eggs a week against a diet that included less than two eggs weekly.
The main focus was on changes in cholesterol levels, both HDL (often referred to as “good” cholesterol) and LDL (“bad” cholesterol), along with other heart health indicators.
Dr. Nina Nouhravesh, leading the research at the Duke Clinical Research Institute, highlighted the importance of this study amidst conflicting views on egg consumption for those concerned about heart disease.
Despite its modest scale, the PROSPERITY trial aimed to provide clarity on whether fortified eggs could fit into a heart-healthy diet without adverse effects on cholesterol.
Participants, all over 50 years old and with a history of cardiovascular events or risk factors, were randomly assigned to one of two groups: one that included regular consumption of fortified eggs and another that limited egg intake.
Throughout the trial, the team monitored vital signs, conducted blood tests, and checked in with participants to ensure adherence to their assigned diets.
The findings were encouraging for egg enthusiasts. The fortified egg group saw slight reductions in both HDL and LDL cholesterol levels, although these changes were not statistically significant. This suggested that consuming fortified eggs did not negatively impact blood cholesterol.
Furthermore, there were indications of potential health benefits, such as improvements in total cholesterol, insulin resistance scores, and increased levels of vitamin B, hinting at the need for further investigation.
While eggs have often been criticized due to their cholesterol content, this study suggests that the type of eggs consumed and the overall dietary context matter.
Foods commonly paired with eggs, like buttered toast and processed meats, may play a more significant role in affecting heart health.
However, the study’s limitations, including its size and reliance on self-reported dietary habits, mean that these findings are a starting point rather than conclusive evidence.
It also highlights the importance of consulting healthcare providers when making dietary choices, especially for those with existing heart conditions.
In conclusion, the PROSPERITY trial offers a glimmer of hope for reconciling eggs with a heart-healthy diet, especially when choosing fortified options.
It’s a reminder of the complexity of dietary influences on health and the need for personalized dietary advice in managing heart disease risk.
If you care about blood pressure, please read studies about how diets could help lower high blood pressure, and 3 grams of omega-3s a day keep high blood pressure at bay.
For more information about nutrition, please see recent studies about how tea and coffee influence your risk of high blood pressure, and results showing this olive oil could reduce blood pressure in healthy people.
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