A recent study published in The American Journal of Clinical Nutrition reveals that eggs, when consumed within a low saturated fat diet, do not raise LDL cholesterol levels, challenging the long-held belief that eggs significantly impact heart health.

The study highlights that foods high in saturated fats, like bacon and sausage, are more likely to negatively affect heart health than eggs, which are low in saturated fat despite their cholesterol content.

Professor Jon Buckley, the lead researcher, emphasized that eggs have been unfairly maligned by outdated dietary guidelines and should be reconsidered as a healthy dietary option.

This new evidence contradicts earlier beliefs and helps ease concerns about the negative health impacts of egg consumption.

Research from the University of South Australia supports these findings, indicating that eggs do not contribute to high cholesterol or increased heart disease risk.

Historically, eggs have been blamed for high cholesterol and cardiovascular disease, but this new research shows that dietary cholesterol in eggs is not the primary concern; instead, saturated fat intake is the main factor.

Cardiovascular disease remains the leading cause of death worldwide, responsible for nearly 18 million deaths annually, and in Australia, one person dies from CVD every 12 minutes, underscoring the importance of dietary health.

He also pointed out that eggs are high in cholesterol but low in saturated fat, suggesting they are less harmful than previously believed.