A new research from the University of Surrey published in the Nutrition Bulletin of the British Heart Foundation has found that eating eggs does not significantly raise the body's cholesterol levels. Although eggs are in fact a high-cholesterol food, the researchers note that only one-third of the body's cholesterol comes from dietary sources; the rest is produced by the body from saturated fats. As a consequence, saturated fat intake plays a far more significant role.
"The ingrained misconception linking egg consumption to high blood cholesterol and heart disease must be corrected," researcher Bruce Griffin said. "The amount of saturated fat in our diet exerts an effect on blood cholesterol that is several times greater than the relatively small amounts of dietary cholesterol."
The researchers note that other factors, such as obesity, a sedentary lifestyle or smoking also have greater effects on cholesterol levels or the risk of cardiovascular disease than egg consumption does.
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