From poached to panfried, when it comes to eggs, it's all sunny side up, as new research from the University of South Australia confirms that this breakfast favourite won't crack your cholesterol.
Long blamed for high cholesterol, eggs have been beaten up for their assumed role in cardiovascular disease (CVD). Now, UniSA researchers have shown definitively that it's not dietary cholesterol in eggs but the saturated fat in our diets that's the real heart health concern.
In a world-first study, researchers examined the independent effects of dietary cholesterol and saturated fat on LDL cholesterol (the 'bad' kind), finding that eating two eggs a day - as part of a high cholesterol but low saturated fat diet - can actually reduce LDL levels and lower the risk of heart disease.
CVD is the leading cause of death worldwide, responsible for nearly 18 million deaths each year. In Australia, one person dies from CVD every 12 minutes, accounting for one in four of deaths nationwide.
