Research published in The European Journal of Nutrition this week shows that people who eat two eggs per day, while on a calorie-restricted diet, not only lose weight but also reduce their blood cholesterol levels.
A research team from Surrey University headed by Dr Bruce Griffin fed two eggs per day to overweight but otherwise healthy volunteers for 12 weeks while they simultaneously followed a reduced calorie diet prescribed by the British Heart Foundation (BHF). A control group followed the same BHF diet but cut out eggs altogether.
Both groups lost between 3 to 4kg (7- 9lbs) in weight and saw a fall in the average level of blood cholesterol.
Research leader Dr Bruce Griffin stated: "When blood cholesterol was measured at both six weeks and twelve weeks, both groups showed either no change or a reduction, particularly in their LDL (bad) cholesterol levels, despite the egg group increasing their dietary cholesterol intake to around four times that of the control."
This research provides further evidence to support the now established scientific understanding that saturated fat in the diet (most often found in pastry, processed meats, biscuits and cakes) is more responsible for raising blood cholesterol than cholesterol-rich foods, such as eggs.
As a nation, we currently eat 28 million eggs a day; between two and three per person per week – one of the lowest intakes in the world.
Nutritionists are now calling for healthcare professionals to revise their recommendations to mirror the findings of the most recently published research.
Dr Griffin continued: "There is no convincing evidence to link an increased intake of dietary cholesterol or eggs with coronary heart disease through raised blood cholesterol. Indeed, eggs make a nutritional contribution to a healthy, calorie-restricted diet. We have shown that when two eggs a day are eaten by people who are actively losing weight on a calorie-restricted diet, blood cholesterol can still be reduced."