A recent study examined the effects of egg consumption on heart health. 140 individuals with heart disease or at high risk for it were divided into two groups: one group consumed a dozen or more eggs per week, while the other group was limited to consuming less than two eggs per week. The participants were given enriched eggs that contained more omega-3 fatty acids, vitamins, and less saturated fat than regular eggs, although they were more expensive due to the special feed given to the hens.
The researchers followed the patients for four months and found that those who consumed 12 fortified eggs per week had similar cholesterol levels to those who followed an egg-free diet. Additionally, the egg eaters showed improved resistance to insulin and some even experienced an increase in “good” cholesterol levels and a decrease in “bad” cholesterol levels. While the study has not yet been peer-reviewed and was funded by an American egg marketing company, the results are considered valid. The study will be presented at an upcoming scientific meeting of the American College of Cardiology.
In Israel, there are currently no medical guidelines restricting egg consumption, but doctors and dieticians often recommend limiting intake to 2-3 eggs per day. These findings are consistent with previous studies that have shown consuming eggs daily does not increase the risk of cardiovascular disease. It is important to note that there are no clear guidelines on egg consumption in Israel, but the general recommendation is to limit intake to 2-3 eggs per day.
