A new American study shows that eating between 3 and 4 eggs per week increases the risk of cardiovascular disease by 6%. Regularly, contradictory studies are published on the subject.
Are they bad or good for health? And in what quantity? For years, the debate over egg consumption has continued. Some studies claim that their consumption significantly increases cholesterol levels and cardiovascular health risks, while others show that they are good for your health. Saturday, March 15, a new American research is added to these previous works. She concludes that consuming too many eggs increases the risk of cardiovascular disease. The results were published in the Journal of American Medical Association.
Egg yolks: a concentrate of cholesterol
Egg yolks have the highest cholesterol content of any food: in a large egg, the yolk can contain up to 186 milligrams of dietary cholesterol. It is found in red meat or in high-fat dairy products, such as butter.
An increased risk of cardiovascular disease and death
This research is based on data from nearly 30,000 Americans over a period of approximately 30 years. According to the results, consuming 300 milligrams of dietary cholesterol per day increases the risk of cardiovascular disease by 17% and the risk of death by 18%. Consuming between 3 and 4 per week raises the risk of cardiovascular disease by 6% and the risk of death by 8%. According to the authors of this study, cholesterol is the only risk factor in this study, neither the consumption of saturated fats nor other fats having had an impact on these results.
Put down your omelet. A new study reports adults who ate more eggs and other forms of dietary cholesterol had a significantly higher risk of cardiovascular disease and death from any cause. https://t.co/t1OhxQxceN pic.twitter.com/qyleFxhpjZ
— Northwestern (@NorthwesternU) March 15, 2019
The researchers do not call for all that to stop eating eggs, but rather to become aware of their potential dangers. Wenze Zong, director of the research team, points out: “Eggs and red meat are sources of good nutrients such as amino acids, iron and choline”.
Conflicting studies
The latest recommendations from the United States Department of Health, published for the period 2015-2020, no longer limited the consumption of eggs. In May 2018, a study by British Medical Journal even recommended consuming one a day to protect against cardiovascular disease: a daily egg reduced the risk of heart attack by 26%. Another one studypublished in the American Journal of Clinical Nutrition, shows that eating 12 eggs a week does not increase the risk of cardiovascular disease in people with type 2 diabetes. It is difficult to know how much egg is actually healthy. Only one thing is certain, and this is the common point of all these studies : Eating a lot of eggs is not a problem only for people who have a healthy diet.
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