Eating more than two eggs does not lead to higher serum cholesterol in teens, a new study has found.

Researchers at the University of Granada analyzed the egg intake in adolescents and the risk factors of cardiovascular diseases, such as lipid profile, excess fat, insulin resistance and high blood pressure.

“Health professionals insisted that eating eggs increased cholesterol levels, so in recent decades various public health organizations restrict the intake of egg” Alberto Soriano Maldonado, , said.

However, the recent research suggests that increased serum cholesterol is more affected by intake of saturated fats and trans fats – present in red meat, baked goods, etc The results involves nine countries, demonstrated that eating larger amounts of egg is neither linked to higher serum cholesterol nor to worse cardiovascular health, regardless of their physical activity.

“The conclusions, published that an intake of up to seven eggs a week is not an increased risk of cardiovascular diseases,” said Soriano.

Researchers suggest reviewing dietary recommendations; it would be useful to conduct similar research on a sample group with higher egg intake.

“Egg is a cheap food that is rich in very high-quality proteins, minerals, foliates and B vitamins. Thus it can provide a large quantity of nutrients necessary for optimum development in adolescents,” researchers said. A medium-size egg contains 200 milligrams of cholesterol but has more unsaturated fats and has 70 calories.