Eggs have not always had the healthiest reputation, due to concerns that they increased levels of cholesterol in the body. However, a new study appears to confirm more recent research that they are in fact a healthy dietary option.

"Health professionals traditionally insisted that eating eggs increased cholesterol levels, so in recent decades there has been a tendency to restrict intake championed by various public health organisations," Spanish scientists explained.

In fact, in the early 1970s, the American Heart Association said that people should consume no more than three eggs per week and this recommendation was widely accepted worldwide.

The reason for this is because the yolk (yellow) of the egg is rich in cholesterol. However more recent studies indicate that the body's level of cholesterol is more affected by the consumption of saturated fats and trans fats, than the consumption of foods containing cholesterol.

Saturated and trans fats are found in foods such as processed meats, butter, margarine, fast food, cakes, biscuits and crisps. However while a medium-sized egg contains around 200mg of cholesterol, it has less than 70 calories and contains more unsaturated fat than saturated fat.

The scientists from the University of Granada investigated the link between the consumption of eggs during adolescence and the main risk factors for heart disease, such as excess body fat and high blood pressure.

They found that the consumption of large amounts of eggs during adolescence was not linked to higher levels of cholesterol in the body. It did not increase heart disease-related risks either. These findings stood irrespective of how much physical activity the teenagers undertook.

"The conclusions confirm recent studies in healthy adults that suggest that an intake of up to seven eggs a week is not associated with an increased risk of developing cardiovascular diseases," the scientists said.

They added that eggs are cheap in cost, but rich in ‘high-quality proteins, minerals, folates and B vitamins'.

"Thus they can provide a large quantity of nutrients necessary for optimum development in adolescents."

Details of these findings are published in the Spanish journal, Nutrición Hospitalaria.

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