A recent study presented at the American College of Cardiology’s Annual Scientific Sessions in Atlanta has challenged the long-standing belief that eggs are detrimental to heart health. The study, which included 140 adults over the age of 50 with heart disease or risk factors for heart disease, found that consuming more than 12 fortified eggs per week did not negatively affect cholesterol levels.

For years, eggs have been vilified for their cholesterol content, but this new research suggests that they could actually be a part of a healthy diet, even for those at higher risk of heart disease. The fortified eggs used in the study contained added levels of vitamins D, B, and E, omega-3 fatty acids, iodine, and lower saturated fat.

Lead study author Dr. Nina Nouhravesh stated that the results showed no meaningful change in levels of HDL or LDL cholesterol between the participants who followed an egg-free diet and those who consumed more than 12 fortified eggs per week. Dr. James O’Keefe, a cardiologist, noted the importance of protein intake for maintaining muscle mass, especially as we age.

While eggs are a nutritious and inexpensive source of protein, individuals should consult their healthcare providers about their dietary needs and cholesterol levels to determine if a diet heavy in eggs is appropriate for them. This study provides new insight into the potential health benefits of eggs and challenges previous beliefs about their impact on heart health.