News update:Apr 3, 2008

Study: eating eggs and heart disease

The Harvard School of Public Health has conducted a research study of 10,000 individuals, revealing if a link exists between egg consumption and developing heart disease in adults.

The Guardian, Charlottetown, reports that the study showed that eating an average of one egg per day has little effect on total blood cholesterol levels and doesn't increase the risk of heart disease or stroke. The research did indicate that excess saturated and transaturated fats have the greatest impact on blood cholesterol levels.
“We need to reinforce the need to get the message to individuals that one of the key things is saturated and trans fats,” Sandy Schwenger, a registered dietician. According to her, eggs contain only 1.5 g of saturated fat and no transaturated fat.
“After a full medical assessment by Harvard School of Public Health, they found no links between eating eggs and developing cardiovascular disease in healthy adults,” Schwenger said, adding that Canada's Food Guide suggests eating two eggs a day.
Besides being a great source of protein and good taste, she stated that an additional advantage of eating eggs is that are usually on hand and low in calories. “It's convenient for the most part and always in the fridge. It has 14 essential nutrients, and an excellent source of protein.”
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Editor WorldPoultry

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