New data suggests that eggs increase the risk of heart attack and stroke

WASHINGTON – The debate over whether eggs are good for you has lasted for decades: although they are a good source of protein, they also contain potentially dangerous cholesterol.

Now, after badyzing 30,000 Americans from six separate studies, the researchers concluded that consuming an extra half egg per day increased the risk of cardiovascular disease by 6% and premature death by 6%.

That's relatively little, especially since a half-egg is double what an average American eats daily.

The study, published Friday by the Journal of the American Medical Association, also revealed that a 300 milligram supplement of dietary cholesterol per day increased the risk of heart disease by 17% and premature death by 18%.

But, again, 300 mg is double the average daily amount consumed by Americans. A large egg contains about 186 mg of cholesterol.

The new data suggests that egg consumption increases the risk of heart attack or stroke, although the study does not establish a causal link.

Nevertheless, it offers enough data to "strongly state that eggs and overall cholesterol consumption in the diet still have a significant impact on the risk of (cardiovascular disease) and risk of all-cause mortality," he said. Robert Eckel, a doctor at the University of Colorado, wrote in an editorial of JAMA.

But as Tom Sanders, professor of dietetics at King's College London, points out, these results differ from those of a large US study published in 1999 that revealed no effect. A 2013 badysis of 3 million adults published in the British BMJ medical journal also revealed no effect.

A recent Chinese study even concluded that cholesterol lowers the risk of cardiovascular disease.

Sanders think the new findings only concern the United States, where an average person eats more eggs and meat than in Europe.

"The eggs in moderation – about three to four a week – are fine, and that's what the current UK diet guidelines say," Sanders said.

In France, national nutrition guidelines refute the idea that you should not eat more than two eggs a week: "You can eat them regularly".

And dietitian Victoria Taylor, of the British Heart Foundation, insists that you eat the egg with what is so important.

"Eating well is a question of balance. If you eat too much of one thing, it leaves less room in the diet for other foods that could have more health benefits.

"Eggs are a nutritious food, and while this study focuses on the amount we eat, it is equally important to pay attention to how eggs are cooked and the accompaniments that accompany them. For example, poached eggs on whole grain toast make a much healthier meal than a traditional fry. "