Eggs and the heart

Related articles

Contrary to long-standing belief, a new study published in the British Medical Journal found that higher consumption of eggs up to one egg per day is not associated with increased risk of coronary heart disease or stroke. In fact, eggs are an inexpensive and low calorie source of other nutrients including minerals, proteins and unsaturated fatty acids, which could actually lower the risk of cardiovascular disease.

This meta-analysis included eight articles, totaling 17 reports and a total of about 260,000 individuals. Egg consumption was measured using food frequency questionnaires in all studies. No evidence was found of a linear association between egg consumption and risk of coronary heart disease. However, study authors do point out that there was a lack of data regarding the diabetic population and therefore, future studies are needed to make recommendations for this specific population.

Although this meta-analysis does have some limitations, including the facts that: All studies relied on self-reported data; the methods used to cook the eggs were not available; and the possibility participants diets may have changed during follow-up, this analysis does strongly suggest that reducing egg intake is not likely to be an important method of helping to keep cardiovascular risk down.

ACSH s Dr. Ruth Kava comments This study adds support to earlier work indicating that eggs can certainly be a part of a heart-healthy dietary regimen.