Eating eggs increases the risk of heart disease


Mornings would not be as joyful and energetic without these dairy products.

A man holds an egg during a cooking demonstration.

FRIDAY, March 15, 2019 (HealthDay News) - Eggs may not be all they've been cracked up to be.

A potential reason for inconsistent results in the past was the fact that other studies did not take into account that egg consumption may be related to other unhealthy behaviors, such as low physical activity, smoking and an unhealthy diet.

"It's sad news to everyone", says study author Norrina Allen, PhD, a cardiovascular epidemiologist at the Northwestern University School of Medicine in Chicago. For example, a chopped-up hard-boiled egg in your salad is probably fine, because the rest of the food is low in cholesterol.

And gobbling up three to four eggs each week is associated with a 6 percent higher risk of cardiovascular disease - and an 8 percent higher risk of any cause of death.

They found eating 300 mg of dietary cholesterol per day was associated with 17 per cent higher risk of incident cardiovascular disease and 18 per cent higher risk of all-cause deaths.

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This new study awakened the decade-old debate over guidelines for Americans' cholesterol consumption.

The new findings contradict the latest dietary guidelines for Americans, released in 2015; in them, the U.S. Department of Health and Human Services and the U.S. Department of Agriculture (USDA) said that Americans no longer had to worry about keeping their cholesterol intake within a certain limit.

Whether eating eggs or cholesterol, which is also found in products such as red meat, processed meat and high-fat dairy products, is linked to cardiovascular disease and death has always been a subject of debate, the researchers said.

Egg Consumption Even with the results of the study, the researchers still do not recommend omitting eggs or other cholesterol-rich foods from their diets altogether. However, it is likely to relight the historical debate about eggs. Previous studies found that eating eggs did not raise the risk of cardiovascular disease. But those studies generally had a less diverse sample, shorter follow-up time and limited ability to adjust for other parts of the diet, Allen said.

The data for the study was collected by using food frequency questionnaires or by taking a diet history. On common, members had been adopted for about 17 years. They include the way the eggs were cooked, or changes to peoples' diets that occurred after the study information was gathered.

"The take-home message is really about cholesterol, which happens to be high in eggs and specifically yolks", Norrina Allen, associate professor of preventive medicine at Northwestern University Feinberg School of Medicine and one of the authors of the study, said in a statement. This is because eggs are good sources of vital nutrients such as essential amino acids, iron, and choline. Moderation, he added, is "less than one egg a day on average, including eggs in foods such as bread". Some people only ate egg whites. "The amount of cholesterol you consume isn't linked in a straightforward way with the amount found in your blood", Allen explained.