Contrary to popular belief, researchers from the University of Granada found that eating eggs does not lead to higher cholesterol levels in adolescents.
It was long believed that consuming more than two eggs per week increases cholesterol, but a new study disproves this myth. Researchers from the University of Granada conducted a study to prove that consumption of eggs does not increase the levels of serum cholesterol in adolescents, irrespective of their physical activity.
Eggs add proteins, vitamins and several other nutrients that make up a healthy diet. Several studies have concluded eggs to be a part of healthy diet and suggested that eggs be included in breakfast to add high proteins. But the American Heart Association had limited the amount of egg consumption to maximum three per week in 1973 following the popular belief that eggs increase cholesterol levels.
For this study, researchers studied the link between egg consumption in adolescents and risk factors for developing heart diseases such as lipid profile, insulin resistance, increase in body fat, and high blood pressure. Based on the findings, researchers concluded that consuming high amount of eggs is not associated with higher serum cholesterol and with increased risk of cardiovascular health in adolescents.
Researchers noted several benefits of egg intake that are essential for adolescents' growth. With its low price, eggs provide substantial amount of high-quality proteins, vitamins, minerals, folates and contain only 70 calories.
"The conclusions confirm recent studies in healthy adults that suggest that an intake of up to seven eggs a week is not associated with an increased risk of developing cardiovascular diseases," Soriano said in a press release.
The findings of the study are published in the journal Nutrición Hospitalaria.
