Research Links Higher Egg Consumption, Cholesterol To Premature Death Risk

Leslie Hanson
Марта 20, 2019

Eating just three eggs a week could increase the risk of suffering an early death, according to a new study.

It found that for each additional 300 milligrams a day of cholesterol in the diet (the equivalent of about 1.5 eggs) there was a 17 per cent increased risk of cardiovascular disease, as well as an increased.

"The association of egg consumption and dietary cholesterol with cardiovascular disease and death, although debated for decades, has more recently been thought to be less important", he said. One of the authors, Norrina Allen, an associate professor of preventive medicine at Northwestern University Feinberg School of Medicine, said in a statement that as part of a healthy diet, people need to consume lower amounts of cholesterol. The researchers pooled data of 29,615 USA racially and ethnically diverse people to understand if eating dietary cholesterol or eggs were linked to cardiovascular disease and death which has been a point of debate for decades.

The most recent iteration of the Dietary Guidelines for Americans that is valid from 2015 through 2020 doesn't recommend that consumers limit their cholesterol intake; however, prior to 2015, experts put the daily cholesterol target at 300 milligrams per day.

The research team pooled data on almost 30,000 racially and ethnically diverse adults between 1985 and 2016. These yielded details of what each person had eaten either in the previous year or month. During a follow-up of 17.5 years, there were 5400 incident CVD events and 6132 all-cause deaths.

The average US adult consumes about 300 mg of dietary cholesterol per day and about three or four eggs per week.

But don't completely banish eggs and other cholesterol-rich foods from meals, Zhong said, because eggs and red meat are good sources of important nutrients such as essential amino acids, iron and choline. The latest study to trigger confusion was published in the journal JAMA. A new study shows that consuming a higher amount of eggs and having higher dietary cholesterol can cause a risk of cardiovascular disease and early death.

Why is there so much conflicting guidance on eggs?

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Conclusions about eggs based on available scientific evidence vary widely - in part because nutrition research is notoriously hard to conduct accurately.

"I can totally understand that people would be confused and frustrated", Dr. Leslie Cho, a preventive cardiologist at Cleveland Clinic, told CBS News. Patients who were travelling were younger and had a higher prevalence of ST-elevation myocardial infarction (STEMI), a serious type of heart attack in which a major artery supplying blood to the heart gets blocked, the study said. Do you remember what you ate last week?

The scientists looked at eating patterns.

If you eat a lot of eggs during the week, pay close attention.

"We want to remind people there is cholesterol in eggs, specifically yolks, and this has a harmful effect", said Allen, who mentioned that she still cooks scrambled eggs for her children. They simply advise eating them in moderation.

"Limiting foods rich in dietary cholesterol, such as eggs, may be important to consider when choosing a healthy eating pattern", Zhong says. The cholesterol was the driving factor independent of saturated fat consumption and other dietary fat. Instead, you can take egg whites or eat fewer whole eggs.

The findings, Allen said, might prompt yet another reconsideration of health organisations' advice to not worry about dietary cholesterol or eggs.

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