Caution: Eating more than 4 eggs a week can cause this deadly disease

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NEW YORK (Reuters Health) – Consuming more than 4 eggs a week threatens heart health and is linked to premature death, according to a study.

The study, conducted at the University of Northwestern in Chicago, is characterized by its breadth and diversity, according to "German," based on data on the health and nutrition of more than 29,000 people, the proportion of men (45%) and the 17-year follow-up period.

There is a lot of cholesterol in an egg, and increasing cholesterol is the main factor causing blockage of arteries and strokes.

US dietary guidelines predict 300 mg of cholesterol per day for healthy people, which is lower than cholesterol in two eggs.

The results of the new study show that cholesterol, present in a large number of egg yolks, is the problem, and that consuming a large amount of it is a threat to heart health. The results concluded that low or low egg consumption reduces the risk of heart disease.

The research team criticized earlier studies that did not link egg consumption with heart disease because they did not rely on a diverse sample, while shortening the follow-up period.