Fortified Eggs and Cholesterol: New Study Finds No Adverse Impact

"ortified eggs do not raise cholesterol, even in high-risk adults,/ Pixels 


Eggs have long been at the center of nutrition debates due to their high cholesterol content. However, a study led by Duke University, presented at the American College of Cardiology's Annual Scientific Session, reveals that fortified eggs—those enhanced with added nutrients through hen feed—do not significantly affect blood cholesterol levels.

Key Findings from the Study

The research involved 140 participants over age 50 with existing heart disease or high cardiovascular risk. Participants were divided into two groups: one consumed two eggs per week, while the other consumed up to 12 eggs per week. After four months, researchers found no significant changes in LDL ("bad") or HDL ("good") cholesterol levels in either group.

This randomized, controlled pilot trial was conducted to evaluate the health impact of fortified eggs, which are known to have higher levels of omega-3 fatty acids, vitamin D, and other nutrients. The findings were published in March 2025 and add to the evolving understanding of eggs in human nutrition.

Should You Consider Fortified Eggs?

Fortified eggs come from hens fed a diet enriched with flaxseed, algae, or other nutrient-rich ingredients. As a result, these eggs contain more omega-3s and vitamins A, D, and E compared to regular eggs. They may be beneficial for certain populations, such as older adults or individuals with diabetes, although more research is needed to confirm this.

According to the researchers, fortified eggs did not raise cholesterol even among high-risk individuals. This opens the door for additional studies exploring the long-term effects of these nutrient-rich eggs, especially in populations with higher vulnerability to heart disease.

Scientific and Dietary Implications

This study suggests that moderate egg consumption—whether regular or fortified—may not harm heart health when part of a varied, balanced diet. Nutrition experts emphasize that overall dietary patterns matter more than individual foods. Eggs, especially when combined with vegetables, fruits, whole grains, and lean proteins, can contribute to a healthy lifestyle.

Lead author Dr. Marguerite Engler, from Duke University School of Medicine, pointed out the importance of continuing to assess the role of fortified foods in preventive healthcare. The team stressed the value of examining nutrition through a lens similar to medicine—customized, evidence-based, and accessible to all, especially underserved communities.

Conclusion: Rethinking Eggs in Modern Nutrition

This new evidence encourages consumers and health professionals alike to rethink the role of eggs in dietary guidelines. Fortified eggs, in particular, appear safe and potentially beneficial when consumed in moderation. As always, individual health status and consultation with a healthcare provider should guide dietary choices.

Summary

  • Study: Duke University, presented at the ACC Annual Session 2025
  • Findings: No significant changes in LDL or HDL cholesterol after 4 months
  • Participants: 140 individuals over 50 years old, high cardiovascular risk
  • Implications: Fortified eggs may be safely consumed in moderate amounts

References

  1. Duke Clinical Research Institute. " Fortified Eggs Did Not Raise Cholesterol in Modest‑Sized Cardiology Study". Published April 6, 2024. 
  2. American College of Cardiology. " Eggs May Not Be Bad for Your Heart After All". Press release, March 28, 2024. 
  3. ScienceDaily. " Eggs May Not Be Bad for Your Heart After All". March 28, 2024. 
  4. News‑Medical.net. " PROSPERITY trial reveals no negative cholesterol impact from fortified eggs". March 28, 2024. 
  5. Healthline. " Eating 12 Eggs a Week Didn’t Raise Cholesterol Levels, New Study Finds". March 28, 2024. 
  6. ABC News. " Eating a Dozen Eggs a Week Doesn’t Hurt Your Cholesterol: Study". March 28, 2024. 

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