Debunking the popular myth about the harm of eggs

A new study by the University of South Australia, published in The American Journal of Clinical Nutrition (AJCN), has disproven the long-held belief about eggs being harmful to the heart. Scientists analyzed the impact of dietary cholesterol and saturated fats on the level of low-density lipoproteins (LDL) - the so-called "bad" cholesterol.

The study used data on the diet and health condition of participants who consumed up to two eggs daily as part of a diet high in cholesterol but low in saturated fats. The observation showed that such a dietary regimen did not lead to an increase in LDL and did not increase the risk of cardiovascular diseases.

Scientists determined that the main factor in raising cholesterol is an excess of saturated fats, not the cholesterol contained in eggs. This allows for a reconsideration of established recommendations and indicates that eggs can be included in the diet without negative effects on the heart, if the overall diet is balanced and the amount of saturated fats is limited.