Now is the time to indulge in those eggs left over from Easter weekend. Eggs may actually increase cardiovascular fitness and aren’t the enemy when it comes to heart disease, according to a recent study that was presented at the American College of Cardiology’s Annual Scientific Session.

Those who had 12 or more fortified eggs per week, supplemented with minerals including vitamin D, selenium, and omega-3 fatty acids, did not significantly vary in their cholesterol levels from those who consumed fewer than two eggs per week throughout a four-month period. The study finds that this was true even though all of the patients had a high risk of developing heart disease.

Eggs are rich in essential nutrients. Six grams of protein, including all nine necessary amino acids, may be found in a single egg. Iron, choline, vitamins A and D, and other minerals can also be found in eggs. Two antioxidants that are good for eye health and are abundant in yolks are lutein and zeaxanthin.

While restricting egg consumption was initially advised by the American Heart Association (AHA) to lower the risk of heart disease. The 186 milligrams of cholesterol in egg yolks, which is more than half the daily recommended limit at that time, was the cause for alarm. Despite their high cholesterol content, eggs may not be linked to heart disease, per recent studies.

People who ate one egg per day did not have greater incidence of heart attacks, strokes, or other cardiovascular disease, according to Harvard Medical School studies that tracked hundreds of thousands of participants over decades. Indeed, a 2018 Harvard study found that individuals who regularly consumed eggs and were free from diabetes and heart disease had a lower risk of dying from heart disease and stroke than those who did not.

The Dietary Guidelines for Americans revised their cholesterol recommendation in 2015, while they continued to suggest consuming the lowest amount of cholesterol in food.

Eggland’s Best-funded PROSPERITY experiment, a recent study, confirms that eggs are a good diet for heart health.

Lead author Dr. Nina Nouhravesh, a research fellow at the Duke Clinical Research Institute, said of the modest study, “but it gives reassurance that eating fortified eggs is OK with regards to lipid levels over four months, even among a high-risk population.” It’s interesting to note that other heart health indicators like total cholesterol, LDL particles, and insulin resistance scores improved in the group who had the enriched eggs.

However, since saturated fat and heart disease are linked, frying eggs with bacon, sausage, and slathering them in butter or cheese may in fact raise your risk of heart disease. Instead, serve them with heart-healthy veggies, nutritious grains, and lean protein, boiled, poached, fried, or scrambled in a little oil. As usual, find out from your physician if consuming eggs is good for the health of your heart.