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Whether they are eaten raw, poached, boiled or fried, eggs have been long vilified for raising cholesterol levels in the human body that can lead to cardiovascular disease (CVD). But a new study by the University of South Australia has absolved this much-maligned breakfast favourite from the blame.

The researchers, after examining the independent effects of dietary cholesterol and saturated fat on the `bad’ LDL cholesterol, have concluded that eating two eggs a day as part of a high cholesterol but low saturated fat diet can 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.

The research reveals that it is not the dietary cholesterol in the eggs but the saturated fat in our diet that should be the real cause for health concern. The study separated the effects of cholesterol and saturated fat and found that dietary cholesterol from eggs when eaten as part of a low saturated fat diet did not raise bad cholesterol levels and it was saturated fat in the food accompanying it that led to cholesterol spike.

Professor Jon Buckley, lead researcher, University of South Australia, says eggs have been unfairly blamed by outdated dietary advice and it is time to rethink the reputation of eggs.

According to him eggs are unique in the sense that they are high in cholesterol but low in saturated fat and often it is their cholesterol level that has caused people to question their place in a healthy diet.

"You could say we've delivered hard-boiled evidence in defence of the humble egg,’’ he says.

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