This study by Missimer et. al compared the effects of consuming an egg-based breakfast to a certified heart-healthy oatmeal-based breakfast on markers of cardiovascular disease (CVD) risk and appetite in healthy young adults. There were no differences in anthropometric measures or blood pressure between the two breakfasts, but the egg-based breakfast led to an increase in total cholesterol, LDL-C, and HDL-C. However, the LDL-C/HDL-C ratio was maintained, indicating no impact on CVD risk. Participants consuming eggs felt more satisfied and had less hunger as measured by fasting plasma ghrelin and VAS, respectively. The authors suggest that despite the increase in total cholesterol, the consumption of two eggs per day does not increase the risk of CVD in young, healthy individuals.
What we see suggested here pertains to the usefulness, or potential usefulness, in eggs as a therapy for patients with low cholesterol. Since thyroid hormone facilitates the conversion of cholesterol into steroid hormones (steroidogenesis), higher total cholesterol enables the conversion and may be rate-limiting if it’s in short supply. For patients with low cholesterol levels, the addition of eggs to the diet can serve as a vital dietary supplement.