Egg Consumption Increases Risk of Death From Heart Disease
Eating eggs increases the risk of dying from heart disease, according to research published in Circulation. Researchers compared egg and cholesterol consumption and blood cholesterol levels with death from cardiovascular disease in over 27,000 participants and conducted a systematic review of existing research. Eating one egg per day significantly increased the risk of dying from heart disease. Higher blood cholesterol levels and higher intakes of dietary cholesterol were also associated with an elevated risk of death from heart disease. These findings support limiting dietary cholesterol intake for improved heart health.