ADELAIDE, AUSTRALIA – July 28,2025
Decades of dietary advice that cautioned against egg consumption due to their cholesterol content are being challenged by a groundbreaking new clinical trial. Researchers from the University of South Australia have published findings suggesting that it is not the cholesterol in eggs, but rather the saturated fat found in other dietary components, that primarily impacts “bad” LDL cholesterol levels and, consequently, heart health.
The landmark study, published this week in a leading nutrition journal, marks a significant shift in understanding the complex relationship between diet, cholesterol, and cardiovascular disease. For years, eggs have been unfairly demonized, with their high dietary cholesterol content leading to recommendations for limited intake, especially for those at risk of heart conditions.
“Eggs have long been unfairly cracked by outdated dietary advice,” stated Professor Jon Buckley, lead researcher from the University of South Australia. “They’re unique – high in cholesterol, yes, but low in saturated fat.”
In this comprehensive clinical trial, researchers carefully separated the effects of dietary cholesterol from saturated fat. Participants were assigned to three distinct isocaloric diets over five-week periods: one high in both saturated fat and cholesterol, another high in saturated fat but low in cholesterol, and a third that was high in cholesterol (including two eggs per day) but low in saturated fat.
The results were compelling. Only the diet that was high in cholesterol but low in saturated fat (which included two eggs daily) showed a significant reduction in LDL cholesterol levels. Conversely, diets high in saturated fat, regardless of egg intake, either increased or maintained higher LDL levels.
“In this study, we separated the effects of cholesterol and saturated fat, finding that high dietary cholesterol from eggs, when eaten as part of a low saturated fat diet, does not raise bad cholesterol levels,” Professor Buckley emphasized. “Instead, it was the saturated fat that was the real driver of cholesterol elevation. You could say we’ve delivered hard-boiled evidence in defence of the humble egg.”
This research builds upon a growing body of evidence that has been gradually rehabilitating the egg’s reputation. Previous observational studies have also indicated that moderate egg consumption may be associated with a lower risk of cardiovascular disease in healthy individuals, and even in some older adults.
The findings suggest that the common practice of pairing eggs with high-saturated fat foods like bacon, sausage, or butter in a traditional breakfast may have inadvertently contributed to the misconception that eggs themselves were the problem. It highlights the importance of considering the overall dietary pattern rather than isolating single food components.
For consumers, this study provides welcome news: eggs can be a valuable part of a heart-healthy diet. They are a rich source of protein, vitamins (including D and B12), and minerals. The key takeaway is to focus on reducing overall intake of saturated fats from other sources, such as processed meats, high-fat dairy, and certain fried foods, rather than strictly limiting egg consumption.
While dietary guidelines from organizations like the American Heart Association have already begun to relax their stance on egg intake, this new research provides robust clinical trial data that further supports a more nuanced view of eggs in relation to cardiovascular health. It’s time, say researchers, to scramble outdated beliefs and embrace the nutritional benefits of this versatile food.
