Consuming up to one egg per day does not appear to be associated with cardiovascular disease (CVD) risk, according to a new study and meta-analysis led by researchers at Harvard T.H. Chan School of Public Health.

Eggs are a major source of dietary cholesterol, but they are also an affordable source of high quality protein, iron, unsaturated fatty acids, phospholipids, and carotenoids.

However, because of the cholesterol content in eggs, the association between egg intake and cardiovascular disease risk has been a topic of intense debate in the past decade.

Just in the past 12 months, three published studies have reported conflicting results.

“Recent studies reignited the debate on this controversial topic, but our study provides compelling evidence supporting the lack of an appreciable association between moderate egg consumption and cardiovascular disease,” said first author Jean-Philippe Drouin-Chartier, visiting scientist in the Department of Nutrition and assistant professor at Laval University in Québec, Canada.

The study was published online March 4, 2020 in the BMJ.

The new findings update a 1999 study—the first major analysis of eggs and cardiovascular disease—that found no association between eggs and CVD risk.
That study was led by Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology, chair of the Department of Nutrition, and a co-author of the current study.

For this study, researchers analyzed health data from 173,563 women and 90,214 men participating in the Nurses’ Health Study (NHS) I and II, and the Health Professionals Follow-Up Study (HPFS) who were free of CVD, type 2 diabetes, and cancer at baseline.

They used repeated measures of diet during up to 32 years of follow-up to gain a detailed picture of potentially confounding lifestyle factors such as high body mass index and red meat consumption.

The researchers also conducted the largest meta-analysis of this topic, including 28 prospective cohort studies with up to 1.7 million participants.

The analysis of NHS and HPFS participants found no association between moderate egg consumption and risk of CVD.

Results from the meta-analysis supported this finding in U.S. and European populations; however, some evidence suggested that moderate egg consumption may be associated with lower CVD risk in Asian populations although this may be confounded by the overall dietary pattern.

Study co-author Shilpa Bhupathiraju, research scientist in the Harvard Chan School Department of Nutrition and associate epidemiologist at Brigham and Women’s Hospital, said that while moderate egg consumption can be part of a healthy eating pattern, it is not essential.

Other Harvard Chan School authors of the study included Siyu Chen, Yanping Li, Amanda Schwab, Meir Stampfer, Frank Sacks, Bernard Rosner, and Walter Willett.

See also:
New study: dietary cholesterol or egg consumption do not increase the risk of stroke 10 August 2019

Egg Consumption eggs may be associated with reduced risk of stroke (2016-11-09)

Egg consumption and risk of coronary heart disease and stroke (2013-02-13)

Eggs for breakfast benefits those with diabetes, UBC researchers say (2019-09-19)

For more information
Egg consumption and risk of cardiovascular disease: three large prospective US cohort studies, systematic review, and updated meta-analysis

A Prospective Study of Egg Consumption and Risk of Cardiovascular Disease in Men and Women (April 21, 1999)

Harvard T.H. Chan School of Public Health


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