Egg study seeks to crack the cholesterol mystery

A study is being conducted by the University of South Australia into the effects of high- and low-egg diets, and high- and low-saturated fat diets, in order see how they impact cholesterol in the body.

Over five weeks the effects of three diets will be tested. These diets are one high in eggs and cholesterol but low in saturated fat; another that is without eggs altogether, with low levels of cholesterol and high saturated fats; and finally a control diet high in cholesterol and saturated fats, which represents how the typical Australian eats.

The researchers are hoping to understand how cholesterol impacts cardiovascular disease rates and whether eggs reduce or increase them.

“Dietary cholesterol has long been implicated in increasing bad cholesterol in the blood which promotes cardiovascular disease (CVD),” said lead researcher Professor Jon Buckley.

“Yet foods that are rich in cholesterol are also typically high in saturated fat, and we now think that it is the saturated fat rather than the cholesterol that’s associated with increasing blood levels of bad cholesterol and the risk of CVD.

“Eggs are high in cholesterol but low in saturated fat, so we believe that their consumption does not increase bad cholesterol.

“There’s also evidence that a key nutrient in eggs may cross into the brain and make people more physically active. So, it could be that eggs are beneficial for us rather than increasing the risk of heart disease.”

The survey will be conducted by UniSA’s Alliance in Research in Exercise, Nutrition and Activity (ARENA) and the university is currently recruiting participants for the study. To find out more, visit https://redcap.link/UniSAEggDietStudy.

Image credit: ©stock.adobe.com/au/Sunny Forest