Eggs Increase Risk For Cardiovascular Disease

Eating even small amounts of egg, just half an egg a day, increases the risk of cardiovascular disease and premature death from all other measured causes (e.g. stroke and cancer) in this recent study:

Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality, Journal of the American Medical Association, March 2019

Findings: Among 29,615 adults pooled from 6 prospective cohort studies in the United States with a median follow-up of 17.5 years, each additional 300 mg of dietary cholesterol* consumed per day was significantly associated with higher risk of incident CVD and all-cause mortality, and each additional half an egg consumed per day was significantly associated with higher risk of incident CVD and all-cause mortality.

Conclusions: Among US adults, higher consumption of dietary cholesterol or eggs was significantly associated with higher risk of incident CVD and all-cause mortality in a dose-response manner.

* One egg contains about 200 mg of cholesterol.

It was a dose-response association so the more eggs one ate the greater their risks. Eggs are often hidden in baked goods. And cholesterol is found exclusively in animal foods; there’s no cholesterol in plant foods.

I ran through this exercise (see also my previous post: Eggs Increase Risk For Diabetes) because when I did a Google search on eggs, page after page of returns had articles claiming that eggs were healthy. But that’s not what the science says. How can that be?

Physicians Committee for Responsible Medicine had the answer:

Unfortunately, Americans are on track to eat more eggs this year — about 279 eggs per person, on average — than they have in nearly five decades. Part of the problem is that the egg industry has scrambled the science, keeping Americans in the dark about the link between eggs and heart disease. In recent years, the majority of studies published on eggs and cholesterol have been funded by the egg industry itself — often resulting in misleading conclusions that downplay the dangers of eggs.

People are back to eating eggs. The egg industry won.

1 thought on “Eggs Increase Risk For Cardiovascular Disease

  1. RJ

    You’re right. Eggs are terrible for you if you eat a diet filled with processed foods (like cake and sweets) and lots of carbohydrates. Research and personal experience will tell you that egg consumption inside of a whole-food, very low-carbohydrate diet (healthy keto) will raise HDL cholesterol, lower triglycerides and improve your LDL:HDL Ratio. I eat 2-3 eggs everyday and my HDL is 134, my LDL is 96 and my triglycerides level is 39. My systolic blood pressure is 110 and I could stand to lose 10 lbs. My overall cholesterol is 216 but my 10 yr risk assessment for cardiovascular disease is .85%. Yes, that’s right, less than one percent. The 2019 JAMA meta-analysis you mentioned by Zhong, et al was funded by the American Heart Association and some of the researchers received funds from pharmaceutical companies like Merck, Novartis, GlaxoSmithKline and many others so the egg counsel funding argument is out the window. Eggs are bad if your diet is unhealthy and any sugar on a daily basis is very unhealthy.

    Reply

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