A recent study presented at the American College of Cardiology’s Annual Scientific Session aimed to determine the effects of eating fortified eggs on cholesterol levels and other markers of cardiovascular health. The study, known as the PROSPERITY trial, involved 140 patients with or at high risk for cardiovascular disease who were randomly assigned to consume 12 or more fortified eggs a week or to follow a non-egg diet (consuming less than two eggs a week) over a four-month period. The results showed that cholesterol levels were similar among both groups, indicating that fortified eggs did not have a negative impact on blood cholesterol.
Lead author Dr. Nina Nouhravesh from the Duke Clinical Research Institute explained that there has been conflicting information about the safety of eating eggs, especially for individuals with or at risk for heart disease. Eggs are a common and affordable source of protein and dietary cholesterol, and fortified eggs contain less saturated fat and additional vitamins and minerals, such as iodine, vitamin D, selenium, vitamin B2, 5 and 12, and omega-3 fatty acids. The study findings provided reassurance that eating fortified eggs is safe with regard to lipid effects over a four-month period, even among a high-risk population.
The patients in the study were 50 years of age or older, with an average age of 66 years, and had experienced one prior cardiovascular event or had two cardiovascular risk factors. They were monitored through clinic visits at the start of the study and at one and four months, as well as phone check-ins at two and three months. Results showed a numerical reduction in HDL and LDL cholesterol in the fortified egg group, as well as improvements in other lipid, cardiometabolic, and inflammatory biomarkers. Patients with low adherence were provided with additional education materials to improve their egg consumption.
While the study did not show statistically significant differences in cholesterol levels between the fortified egg group and the non-egg group, researchers noted potential benefits of consuming fortified eggs that warrant further investigation in larger studies. Subgroup analyses revealed numerical increases in HDL cholesterol and reductions in LDL cholesterol in patients aged 65 or older and those with diabetes who consumed fortified eggs. Experts emphasized the importance of considering overall dietary choices alongside egg consumption, as unhealthy foods like buttered toast and processed meats can have a negative impact on heart health.
The study, funded by Eggland’s Best, was limited by its small size and the reliance on patients’ self-reported egg consumption. It was also an unblinded study, meaning that patients were aware of their group assignment, which could potentially influence their health behaviors. Dr. Nouhravesh emphasized the need for further research to explore the potential benefits of fortified eggs in larger studies. Overall, the findings suggest that fortified eggs may be a safe and beneficial addition to a heart-healthy diet for individuals with or at risk for cardiovascular disease.
