New Study Clears Eggs in Heart Disease Risk Debate

New Study Clears Eggs in Heart Disease Risk Debate
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A recent study from the University of South Australia challenges long-standing beliefs about eggs and heart health. Contrary to previous concerns, the research found that dietary cholesterol from eggs does not raise LDL or “bad” cholesterol levels when consumed as part of a diet low in saturated fat.

The study, considered a global first, separated the effects of cholesterol and saturated fat on heart health. It found that saturated fat—not cholesterol—is the primary contributor to increased LDL cholesterol, a key risk factor for cardiovascular disease.

Consuming two eggs a day in a low-saturated-fat diet may even reduce LDL levels and help protect against heart disease. Cardiovascular disease remains the world’s leading cause of death, with millions affected annually.

Researchers say these findings should prompt a reassessment of eggs’ role in a balanced diet and shift concern toward other high-fat foods, such as processed meats, often eaten alongside eggs.