Not all eggs are created equal, says Niva Shapira, lead researcher of a study in the Journal of Agricultural and Food Chemistry. She fed hens a diet low in omega-6 fatty acids — unlike the standard North American maize- and soy-based meals — and found eating their eggs reduced LDL-cholesterol oxidation in humans.
“A hen’s nutrition affects her egg composition, which in turn impacts the health of the person eating that egg,” says Mitch Kanter, executive director of the Egg Nutrition Center in Illinois. He suggests that you “aim for a balance of omega-3 and omega-6 fatty acids in your diet.”
Look for omega-3-enriched eggs at your grocery store.