EGGS GET A CLEAN BILL OF HEALTH IN NEW CHOLESTEROL STUDY

A new world-first study from the University of South Australia has turned decades of dietary advice on its head, finding that eggs aren’t the cholesterol villains they’ve long been made out to be.

Despite being high in cholesterol, eggs are low in saturated fat – and that, researchers say, is the crucial distinction when it comes to heart disease risk.

In the study, researchers isolated the effects of dietary cholesterol versus saturated fat on LDL (the so-called 'bad') cholesterol. Their findings? Eating two eggs a day as part of a high-cholesterol but low saturated fat diet reduced LDL cholesterol and lowered the risk of cardiovascular disease (CVD).

Lead researcher Professor Jon Buckley says it’s time to let eggs out of the dietary doghouse.

“Eggs have long been unfairly cracked by outdated dietary advice,” Prof Buckley says.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 harmful 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.”

Cardiovascular disease remains the world’s leading cause of death, claiming nearly 18 million lives each year. In Australia, it accounts for one in four deaths, with one person dying every 12 minutes from CVD-related causes.

The takeaway? If your breakfast staples include a couple of poached or pan-fried eggs, you’re in the clear. Just go easy on the greasy extras.