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New research from the University of South Australia is sharing a fresh perspective on the dietary impacts of eggs on health, particularly concerning cholesterol levels and cardiovascular disease (CVD). This groundbreaking study is challenging the longstanding belief that eggs, due to their cholesterol content, can be dangerous to heart health.

Eggs have historically been criticised for their alleged connection to high cholesterol and consequent risk of CVD. This assumption has influenced dietary recommendations and public perception for decades. But UniSA’s latest findings indicate that it is not the dietary cholesterol in eggs, but rather the saturated fat in our diets that should concern those at risk of heart disease.

The research project, led by UniSA’s Professor Jon Buckley, is the first of its kind to examine the independent effects of dietary cholesterol and saturated fat on LDL cholesterol, often known as the ‘bad cholesterol’. The study reveals that consuming two eggs per day, within the context of a diet low in saturated fat, can actually lower LDL levels and reduce the risk of heart disease.

Professor Buckley shared, “Eggs have long been unfairly cracked by outdated dietary advice. 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 bad 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,” he joked.

Professor Buckley advises that the real issue lies not with the eggs in a cooked breakfast but with additional sides such as bacon or sausages, which are rich in saturated fats and more likely to influence your heart health.

Cardiovascular diseases remain the leading cause of death globally, with nearly 18 million deaths annually attributed to various forms of heart-related conditions. In Australia, CVD accounts for one in four deaths nationwide, with one individual succumbing to the disease every 12 minutes.

This new evidence from UniSA is a critical reassessment of nutritional guidelines and public health advice.