Eggs Raise the Risk for Heart Disease and Death
Dietary cholesterol—and eggs specifically—raise the risk for heart disease and death, according to a new study published in JAMA. Researchers from Northwestern University analyzed data from almost 30,000 participants with an average follow-up time of 17.5 years. They found that each 300 mg dose of dietary cholesterol was associated with an increased risk for cardiovascular disease and mortality by 17 and 18 percent, respectively. When it came to eggs, each half egg caused a 6 and 8 percent increased risk, respectively. The authors urge the reviewers of the Dietary Guidelines for Americans to consider these findings in their next update.