The latest research updates advice about the role of eggs in the diet following last year’s news of the removal of the previous limits on consumption, which were due to worries over cholesterol content.
More than four decades ago, researchers wrongly believed that cholesterol in eggs could increase the risk of coronary heart disease, but this link has now been disproved by new and better research. The latest findings suggest that one or two eggs a day can be eaten with no effect on total cholesterol levels for most people.
One study highlighted in the new report demonstrated that eating two eggs per day for six weeks had no effect on endothelial function, a marker of heart disease risk.
In another trial, levels of HDL cholesterol (so-called ‘good’ cholesterol) increased, and markers of metabolic syndrome, a condition that can lead to heart disease and diabetes - decreased when 28 overweight/obese males ate a carbohydrate-restricted diet plus three eggs daily for 13 weeks.
Other research found no significant impact on low density lipoprotein (LDL) cholesterol (so-called ‘bad’ cholesterol) levels when two eggs were eaten daily for 12 weeks.
On average, people in the UK still eat less than three eggs a week, which is around half the amount they ate in the 1960s before the cholesterol scare.
But the new findings indicate that for most healthy people, eating seven eggs a week would have no impact on heart disease risk and could help boost health significantly in a number of key areas.
Dr Ruxton says: "New evidence now suggests that, although eggs provide dietary cholesterol, other lifestyle factors - such as smoking, drinking, exercise levels, obesity and especially the amount of saturated fat in the diet - are far stronger risk factors for heart disease.
"Consequently, the potential of eggs to increase cholesterol has little clinical importance when considered relative to other dietary and lifestyle factors."
She adds: "This review has identified that eggs are an inexpensive, low energy, nutrient-dense food that can significantly contribute to diet quality, particularly intakes of selenium and vitamin D.
"For most people, egg consumption will have little or no influence on cholesterol levels or CHD risk.
"For the general population, there are clear nutritional benefits to eating eggs on a regular basis. Emerging evidence suggests that eggs may be beneficial for satiety, weight control and eye health.
"With previous limits on egg consumption lifted, most people would benefit from a return to the days of going to work on an egg."