A new study published in the medical journal JAMA, shows that people who eat three or four eggs a day have a higher risk of both heart disease and early death. Lindsey Granger explains.
Before you tuck into a three-egg omelet or frittata this weekend, read this.
Eggs may not be so good for you after all, according to a large new study published Friday that links higher consumption of dietary cholesterol with cardiovascular disease and death.
The findings are likely to feed into a long-running debate over whether eggs are harmful or beneficial to health, as they become increasingly trendy and U.S. consumption grows.
Eating 300 milligrams of dietary cholesterol a day was associated with a 17% higher risk of developing cardiovascular disease and an 18% higher risk of death from any cause, researchers determined from analyses of the eating and health patterns of a diverse population of 29,615 U.S. adults over several years.
Eating three to four eggs a week was linked with a 6% higher risk of developing cardiovascular disease and an 8% higher risk of dying from any cause, according to the study, which was led by researchers at the Northwestern University Feinberg School of Medicine and published in the Journal of the American Medical Association.
Dietary cholesterol was the driving factor behind the increased risk, rather than saturated fat or other ingredients, the researchers determined through detailed analyses. One large egg has 186 mg of dietary cholesterol in the yolk. Other sources are red meat and processed meat such as bacon.
The research was more extensive than previous work, experts said, analyzing data from participants in six large cardiovascular studies and accounting for the effects of saturated fat and other factors that could affect heart health.