Study reveals eggs boost bone health

New research indicates daily egg consumption boosts bone health, challenging old beliefs.

Egg cooking methods impact protein availability

A recent study published in Food & Function shows that consuming 1.5 eggs daily can improve bone density significantly. Researchers tracked nearly 19,000 adults, finding that regular egg consumers had a 72% increase in femur density and an 83% increase in spine density compared to non-consumers. This challenges the perspective that eggs are harmful due to cholesterol concerns. The study also indicates that the way eggs are cooked affects protein absorption, making boiled and poached eggs preferable for maintaining higher protein quality, with absorption rates of 91% for cooked eggs compared to only 51% for raw.

The findings present a major shift in how eggs are perceived in a healthy diet. While the cholesterol debate continues, this research emphasizes the overarching benefits of eggs, particularly their role in enhancing bone health. Additionally, the cooking method plays a significant role in not only retaining protein but also in its digestibility, pushing for a revival of healthier cooking practices in kitchens across the globe. As more people aim for a nutritious diet, understanding these nuances is critical.

Highlights

As people seek healthier meals, eggs stand out as a versatile and beneficial food choice.