Boiled, scrambled or fried, if you’re an egg lover, a better breakfast is hard to beat.
But with eggs often associated with high cholesterol, it can be hard to know whether your meal choice is healthy or not.
A new study from the University of South Australia now hopes to crack this long-standing conundrum by testing the effects of high and low-egg diets, and high and low-saturated fat diets on cholesterol in the body.
The study will compare the effects of three different diets over five weeks:
- High egg diet – high cholesterol plus low saturated fat
- Egg-free diet – low cholesterol plus high saturated fat
- Control diet – high cholesterol plus high saturated fat, which is representative of the typical Australian diet.
Conducted by UniSA’s Alliance in Research in Exercise, Nutrition and Activity, the study will compare blood cholesterol and other blood lipid levels to determine whether eggs help or hinder cardiovascular disease risk.
If you are aged 18-60 years, a non-smoker and have healthy blood cholesterol as measured at a screening appointment with UniSA, you could be eligible to participate in the study.
The study will take place over five sequential weeks where participants will have aspects of their fitness, weight, eating and sleep measured.
Blood pressure and blood samples will also be collected.
To find out more, visit redcap.link/UniSAEggDietStudy