Moderate Consumption of Eggs Not Associated With Increased Risk of Cardiosvacular Events

Whether or not incorporating eggs into your diet is healthy or harmful for the heart has been a source of debate for a number of years. Some purport that eggs are healthy due to their high protein, vitamin, and mineral content, while others claim that the fat and cholesterol found in eggs may be harmful. Now a new study suggests that moderate consumption of eggs does not increase the risk of cardiovascular events.

For their study, the researchers examined data on egg consumption on 146,011 individuals from 21 countries who participated in the Prospective Urban Rural Epidemiology study. Egg consumption was recorded using food frequency questionnaires. All cardiovascular disease events and mortality were recorded.

The researchers found that consuming 7 eggs or more per week was not associated with a higher risk of cardiovascular disease events compared to consuming less than 1 egg per week. There was also no association found between egg consumption and blood cholesterol levels.

The study was conducted by researchers from the Population Health Research Institute of McMaster University and Hamilton Health Sciences. It was published on January 21, 2020 in the American Journal of Clinical Nutrition.