Eggs are no longer to blame for high cholesterol, with Aussie researchers now encouraging the consumption of as many as two a day.
Eye-opening new research from the University of South Australia looked into ‘assumed role’ of eggs in cardiovascular disease and found that the dietary cholesterol they contain is perfectly safe.
The real culprit? Saturated fat. The bacon, butter, hash browns, oils and sausages.
As part of a world-first study, the UniSA team examined the independent effects of dietary cholesterol and saturated fat on LDL cholesterol (the ‘bad’ kind).
They found that eating two eggs a day as part of a high cholesterol, low saturated fat diet lowers LDL cholesterol and in turn, reduces risk of cardiovascular disease (CVD).
By comparison, eating a high-saturated fat diet and only one egg a week increases LDL levels.
CVD is the leading cause of death worldwide and responsible for 18million deaths each year.
In Australia, one person dies from the disease every 12 minutes; this accounts for one in four deaths nationwide.Â
Eggs are no longer to blame for high cholesterol, with Aussie researchers now encouraging the consumption of as many as two a day
UniSA Professor Jon Buckley, the lead researcher, says this proves it’s time to re-think the negative reputation of eggs.
‘Eggs have long been unfairly cracked by outdated dietary advice,’ Professor Buckley said.
‘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.’
So when it comes to a cooked breakfast, the eggs are the least of your problems.Â
‘The highest risk foods are those that are high in saturated fat, such as bacon, sausages and things that are cooked in oils that are high in saturated fat,’Â Professor Buckley told FEMAIL.
‘The risk can be reduced by avoiding those types of foods but if you are cooking, cook using polyunsaturated or monounsaturated cooking oils.’
Professor Buckley also stresses the importance of exercise.
‘The highest risk foods are those that are high in saturated fat, such as bacon, sausages and things that are cooked in oils that are high in saturated fat,’ Professor Buckley (left) told FEMAIL
‘Exercise increases blood flow through your blood vessels and this stimulates the walls of the vessels and improves their health so they can better protect against the development of atherosclerotic plaques that can lead to heart disease and stroke,’ he said.
‘You don’t have to do a lot of exercise or exercise at an intensity that is uncomfortable to get a benefit.’
And when asked for his thoughts on the optimal ‘healthy heart’ breakfast?Â
‘One that is high in protein and fibre and low in saturated fat,’ he said.
‘So for me it would be eggs on wholemeal bread followed by some fruit and yogurt.’
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The major heart disease risk lurking in your breakfast – and it is NOT the eggs