A recent study looked at the health effects of eating eggs. The researchers examined body weight and blood lipids (cholesterol) for university students.
The study Impact of Breakfasts (with or without Eggs) on Body Weight Regulation and Blood Lipids in University Students over a 14-Week Semester was constructed with a total of 74 students divided into two groups.
With one group that was instructed to consume a breakfast with eggs 5 times a week for 14 weeks, the other group was to eat a breakfast without eggs. The meal composition for both groups was about the same in calories.
Breakfast composition, body measurements, and blood lipids were then measured at multiple times during the period of 14 weeks.
The data indicated no significant weight change between the groups. It also showed that although the “egg group” consumed a breakfast with a much higher cholesterol content, there was no difference in blood lipids between the groups at all points in time.
This study is only one of several in recent times that shows how a moderate consumption of eggs does not appear to increase heart disease risk in healthy individuals. This is contrary to previous popular belief.
The effects of breakfast type on body weight and blood lipids were evaluated in university freshman. Seventy-three subjects were instructed to consume a breakfast with eggs (Egg Breakfast, EB, n = 39) or without (Non-Egg Breakfast, NEB, n = 34), five times/week for 14 weeks. Breakfast composition, anthropometric measurements and blood lipids were measured at multiple times. During the study, mean weight change was 1.6 ± 5.3 lbs (0.73 ± 2.41 kg), but there was no difference between groups. Both groups consumed similar calories for breakfast at all time-points. The EB group consumed significantly more calories at breakfast from protein, total fat and saturated fat, but significantly fewer calories from carbohydrate at every time-point. Cholesterol consumption at breakfast in the EB group was significantly higher than the NEB group at all time points. Breakfast food choices (other than eggs) were similar between groups. Blood lipids were similar between groups at all time points, indicating that the additional 400 mg/day of dietary cholesterol did not negatively impact blood lipids.