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Eggs get a bad rap when it comes to raising blood cholesterol. Doctors have been warning for years that eating too much can harm your heart health, but research along the way has been mixed.

Yes, one study linked eating three or four eggs a week to a 6% increased risk of cardiovascular disease.

However, other studies have concluded that consuming up to seven eggs per week in healthy people is not associated with heart disease.

Research to be presented at the American College of Cardiology’s Annual Scientific Sessions in Atlanta in April supports the claim that eggs, especially fortified eggs from hens fed nutrient-rich diets, may not be harmful. This confirms that.

The modest-sized study, led by scientists at Duke University in Durham, North Carolina, found that people who ate 12 fortified eggs weekly for four months had lower blood cholesterol levels than those who ate two or fewer eggs. It turned out to be the same people. Any kind from week to week.

Why focus on enriched eggs?

“We wanted to add to the solid evidence of the effectiveness of fortified eggs, especially since unenriched eggs have been the subject of research for many years,” said study author and Duke Clinical Research Institute researcher. says one Nina Nowhravesh, MD.

Fortified eggs may be healthier than regular eggs because they are lower in saturated fat and rich in vitamins D, B, E, omega fatty acids and iodine, she noted.

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