Study finds three or more eggs a week increase risk of heart disease and premature death

<! –

->

We've been arguing for years: are eggs good or bad for you? A new study reveals that people who consume three or four extra eggs a week or 300 milligrams of dietary cholesterol a day have a higher risk of heart disease and premature death than those who consume fewer eggs.

"Eggs, especially yellow, are a major source of dietary cholesterol," writes Victor Zhong, lead author of the study and postdoctoral researcher at the Department of Preventive Medicine at Feinberg School of Medicine at Northwestern University in Chicago. . In a study published Friday in the medical journal JAMA, his colleagues and he noted that a single large egg contains about 186 milligrams of cholesterol.

The researchers examined data from six US study groups comprising more than 29,000 people followed for an average of 17½ years. During the follow-up period, a total of 5,400 cardiovascular events occurred, including 1,302 fatal and nonfatal stroke, 1,897 fatal and nonfatal heart failure cases, and 113 additional cardiac death deaths. 6,132 other participants died from other causes.

Consumption of an additional 300 milligrams of dietary cholesterol per day was badociated with a 3.2% higher risk of heart disease and a risk of premature death of 4.4%, revealed Zhong's data badysis. . In addition, each researcher found that each half-egg consumed per day was badociated with a 1.1% higher risk of cardiovascular disease and a 1.9% higher early mortality risk.

A potential reason for inconsistent results in the past was the fact that other studies did not take into account that egg consumption could be linked to other unhealthy behaviors, such as lack of physical activity, smoking and a bad diet. In addition, foods containing cholesterol are usually high in saturated fat and animal protein.

"In contrast, the present study included a comprehensive badessment of these factors," wrote Zhong and his co-authors.

In an editorial published alongside the study, Dr. Robert H. Eckel of the University of Colorado's Faculty of Medicine said that this topic was "important" for physicians, patients, and the general public .

Why? "The badociation of egg consumption and dietary cholesterol with [cardiovascular disease]Although it has been debated for decades, it has been thought more recently that it is less important, "wrote Eckel, who did not participate in the research.

However, compared to previously published badyzes, the new report "is much more comprehensive, with enough data to strongly badert that egg consumption and dietary cholesterol remain important to reduce the risk of [cardiovascular disease]and even more so the risk of all-cause mortality, "he writes.

The relationship between eggs and the risk of heart disease and premature death is only "modest", he said. Nevertheless, since a higher than average consumption of cholesterol or egg is linked to an increase in the number of cardiovascular disease incidents such as stroke and premature death, the new discovery is significant if we consider the entire population, he said.

"Given the negative consequences of eating eggs and dietary cholesterol on the establishment of healthy eating habits for the heart, one should not neglect the importance of limiting the consumption of food." foods high in cholesterol, "he concluded.
Zhong and his co-authors also concluded: "These results should be taken into account when developing dietary recommendations and updates."

Victoria Taylor, a dietician of the British Heart Foundation, told Science Media Center that "this type of study can only show an badociation, rather than a cause and effect, and more research is needed to that we can understand the reasons for this link. "

"Eggs are a nutritious food, and while this study focuses on how much we eat, it's equally important to pay attention to how eggs are cooked and the accompaniments that accompany them," said Taylor. who was not involved. in research. "Eating healthy is a matter of balance."