Eggs have been a part of the traditional American breakfast for decades. As cardiovascular health became a bigger focus in the healthcare industry, eggs were deemed bad for heart health because of the yolk’s cholesterol content.  Recent research suggests health professionals need to re-educate patients on the health effects of eggs. The American Journal of Clinical Nutrition published a study comparing high-egg consumption (12 eggs per week) to low-egg consumption (less than 2 eggs per week) diets. Cardiovascular risk markers (cholesterol, blood sugar, and blood pressure) were measured in both groups over 12 months. There were no significant differences in the measured cardiovascular risk markers between the two groups. Additionally, both groups lost similar amounts of weight during the study period. This study suggests that eggs can be part of a well-balanced, heart-healthy diet and do not increase the cardiovascular risk factors measured.

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