Are Eggs Bad for Heart Health?

Are eggs bad for heart health?

Check out this answer from Consensus:

The current body of evidence suggests that moderate egg consumption (up to one egg per day) is not associated with an increased risk of cardiovascular disease or all-cause mortality in the general population. In fact, it may offer some protective benefits against stroke. However, individuals with type 2 diabetes should be cautious, as they may have an elevated risk of CVD with higher egg consumption. Overall, eggs can be included as part of a healthy diet, but it is essential to consider individual health conditions and dietary patterns.

Eggs have long been a staple in many diets worldwide, praised for their high nutritional value. However, their cholesterol content has raised concerns about their impact on heart health. This article explores the relationship between egg consumption and cardiovascular health, drawing on recent research findings.

Nutritional Value of Eggs

Eggs are rich in essential nutrients, including high-quality protein, vitamins, minerals, and antioxidants. They are particularly noted for their content of choline, which is vital for brain health, and lutein and zeaxanthin, which are beneficial for eye health. Despite these benefits, the high cholesterol content in eggs has led to mixed dietary recommendations over the years.

Research Findings on Egg Consumption and Heart Health

No Significant Association with Cardiovascular Disease

Several studies have found no significant association between egg consumption and cardiovascular disease (CVD) or all-cause mortality. For instance, a study conducted in China with over 28,000 participants found no significant difference in CVD mortality between high and low egg consumers1. Similarly, a meta-analysis of prospective cohort studies concluded that egg consumption is not associated with an increased risk of CVD or cardiac mortality in the general population4.

Potential Benefits and Risks

Some research suggests that moderate egg consumption may even have protective effects against certain cardiovascular events. A dose-response meta-analysis indicated that consuming up to one egg per day is associated with a decreased risk of CVD events compared to no consumption2. Another meta-analysis found that daily egg intake might be associated with a reduced risk of stroke9.

However, there are nuances to these findings. For example, while egg consumption was not linked to an increased risk of coronary heart disease (CHD) in the general population, it was associated with a higher risk of heart failure when consumed in large quantities2. Additionally, individuals with type 2 diabetes may experience different effects, with some studies indicating an increased risk of CVD among diabetic patients who consume eggs regularly4 7.

Impact on Lipid Profiles

Randomized clinical trials have also examined the impact of egg consumption on lipid profiles, a key marker of cardiovascular health. One study found that consuming two eggs per day did not result in adverse changes in lipid biomarkers among healthy adults3. Another review of randomized nutritional intervention studies concluded that egg consumption did not significantly affect major CVD risk factors, such as total cholesterol, LDL cholesterol, and triglycerides, in individuals with or at risk for type 2 diabetes7.

 

 

Are eggs bad for heart health?

J David Spence has answered Near Certain

An expert from Robarts Research Institute in Heart Disease, Stroke

Professor of Neurology and Clinical Pharmacology, and Director, Stroke Prevention & Atherosclerosis Research Centre, Robarts Research Institute, Western University, London, ON, Canada

Yes. Egg whites are OK, but egg yolks are definitely bad for heart and stroke health. The main reason people think eggs are OK is because of the pervasive and pernicious propaganda of the egg industry.[1] When you hear a news story saying that a scientist says eggs are OK, it is virtually always the case that the study was funded by the egg industry. [2] This is very similar to the propaganda of the sugar industry, the salt industry, the meat industry,[3] and as Dr. Michael Greger says, worse even than the propaganda of the tobacco industry. To understand this issue, watch some of the videos he has posted online:[4-7]

Table 1. Online videos about egg industry propaganda

http://nutritionfacts.org/video/eggs-and-cholesterol-patently-false-and-misleading-claims/  

http://nutritionfacts.org/video/eggs-vs-cigarettes-in-atherosclerosis/    

http://nutritionfacts.org/video/egg-cholesterol-in-the-diet/

http://nutritionfacts.org/video/how-the-egg-board-designs-misleading-studies/

The two main pillars of the egg industry propaganda are a red herring and a half-truth:

The red herring is the statement that eggs are safe because they don’t raise your fasting cholesterol by much – and that’s mostly true. Some people do get an increased fasting cholesterol more than others do, but the average increase in fasting cholesterol is about 10%. But saturated fat markedly increases the effect of dietary cholesterol on fasting lipids, so bacon and eggs will raise the fasting LDL by much more. However, that’s not what matters! What matters is that for four hours after a high fat/high cholesterol meal, there is a marked increase in oxidation of LDL into the bad form (oxidized cholesterol), the arteries are twitchy (endothelial dysfunction), and the arteries are inflamed.[8, 9] Diet is not about the fasting state, it is about the fed state. The fasting LDL level is mostly determined by how much cholesterol your liver makes overnight, not by what you ate yesterday. It has been known for many years that dietary cholesterol increases coronary risk.[10, 11]

When the new US dietary guideline came out in 2016, there were headlines (no doubt promoted by the egg industry and the meat industry) screaming that it’s OK to eat cholesterol now; the new guideline says so! However, that’s not what the guideline said. Previous guidelines said (and some guidelines from other parts of the world still say) that persons at risk of a heart attack should limit cholesterol intake to less than 200 mg a day – less than one large egg. The press release from the new US guideline said in the first paragraph that there were insufficient data to specify a numeric limit to cholesterol intake such as 200 mg. However, the second paragraph said that cholesterol intake should be as low as possible within the recommended eating pattern. The two paragraphs should have been reversed to avoid the confusion that resulted from that press release.

The half-truth is the statement that “eggs can be part of a healthy diet for healthy people”, a common slogan in Canadian egg advertising. This is based on two US studies that showed harm from egg consumption only among people who became diabetic during followup[12, 13]; among those persons an egg a day doubled coronary risk. However, the US diet is so bad that it is hard to show that anything makes it worse: the American Heart Association reported in 2015 that only 0.1% of Americans consume a healthy diet, and only 8.3% consume a somewhat healthy diet. In Greece, however, where the Mediterranean diet is the norm, the harm from eggs is more obvious. Among Greek diabetics, an egg a day increased coronary risk 5-fold, and even 10 grams a day of egg (a sixth of a large egg) increased coronary risk by 59%. 

The latest evidence, published recently in JAMA, is that both dietary cholesterol and egg consumption increase cardiovascular risk. In a pooled analysis of data in 29 615 Americans followed for a median of 17,5 years, there was a dose-dependent increase in cardiovascular risk with both dietary cholesterol and eggs.[14]

Why are eggs so bad? 

The problem is not the egg white, which is the source of the protein that is the reason many people consume eggs; it is the yolk. Egg yolk is very high in cholesterol, and in phosphatidylcholine, which is converted by the intestinal bacteria to trimethylamine. Trimethylamine is oxidized in the liver to trimethylamine N-oxide (TMAO), which is bad for the arteries.[15] The other dietary substance that is largely responsible for formation of TMAO is carnitine, mainly from red meat.[15] Among patients referred to the Cleveland Clinic for coronary angiograms, TMAO levels were measured after a test dose of two hard-boiled eggs. Those with TMAO levels in the top quartile had a 2.5-fold increase in the 3-year risk of stroke, heart attack or vascular death.[16] Among people with impaired kidney function, high levels of TMAO make the kidneys get worse faster, and increase mortality.[17]

 Table 2 shows you how the yolk of one large (65 gram) egg compares to the Hardee’s Monster Thickburger, a dietary monstrosity that contains 12 ounces of beef (4 days’ worth of meat on a healthy diet), two slices of cheese and several slices of bacon: a heart attack on a plate! One egg yolk is nearly as bad as the monster burger, and two eggs are worse. The burger is 4 days’ worth of meat on a healthy diet (see below), so even one egg a week (52 a year) would contain almost 200 extra days’ worth of cholesterol and dietary precursor of TMAO

Table 2. A large (65 gram) egg[18] compared to a Hardee’s Monster Thickburger[19]

Monster burger Egg yolk

Cholesterol content 265 mg 237 mg

TMAO precursor* 320 mg 160 mg

* Phosphatidylcholine in egg yolk, carnitine in red meat

(I thank Dr. David Fitchett for alerting me to this comparison.)

Eggs also increase the risk of diabetes.[20-22] This has been known for some time.  A Norwegian study in 2015 that reported the opposite and was highly publicized (no doubt thanks to the egg industry) was included in a recent meta-analysis   (a study that combines the results of many studies) that again showed that eggs increase the risk of diabetes.[23]

Kidney disease increases the blood levels of TMAO and other toxic substances produced by the intestinal bacteria, largely from meat and egg yolk. Patients with severe kidney failure who require dialysis have blood levels of some of the intestinal metabolites that are 50-100- fold higher than persons with good kidney function. However, even people with modest impairment of kidney function to about 2/3 of normal, with an estimated glomerular filtration rate (eGFR) of 66 mL/min/1.73 m², have significantly higher blood levels of all the intestinal metabolites.[24] Kidney function declines with age; by age 80 the average eGFR is below 60 mL/min/1.73 m².[25] So eggs are particularly bad for people with impaired kidney function, including the elderly. 

A 25-year old man might think he can smoke and eat eggs with impunity because his heart attack is 40 years or so in the future – but smoking and eating eggs will make his arteries get worse faster.[26, 27] Why would he want to bring it on sooner? It is clear that persons at risk of a heart attack or stroke should avoid egg yolk – stopping egg yolks after the heart attack would be like quitting smoking after the lung cancer is diagnosed. What is less clear to most people is that virtually all persons in high-income countries are at high risk of stroke or heart attack over their lifetime: about a 65% risk by age 80.[28] This means that unless you know you are going to die young, if you aspire to live to a good age without a stroke or heart attack, you should avoid egg yolk and limit your intake of red meat.

There has been much made of the evils of the low-fat diet, which tends to replace fat with carbohydrates. Although it is true that a high-carbohydrate diet is probably harmful, the right answer to that problem is definitely not the popular diets that are high in cholesterol and animal fat, such as the Atkins diet, the keto diet, and other such low-carb diets: they are lethal. The low-fat diet was essentially pulled from thin air by a committee trying to imagine a diet that would lower fasting cholesterol levels.[29] However, it is not the amount of fat in the diet that matters, it is the kind of fat. On Crete, where 40% of calories were from fat (mainly olive oil), the coronary risk was 1/15th that in Finland, where 38% of calories were from fat (mainly animal fat, accompanied by cholesterol).[29]

Although it is possible that a vegetarian diet may be even better (if B12 deficiency were avoided), the best evidence is for the Cretan Mediterranean diet. That diet has been described as a “mainly vegetarian diet, favoring fruit for dessert instead of pastries, … much lower in meat and dairy”.[30] 

 A very important study in Israel compared a low-fat diet, a low-carb diet similar to the Atkins diet, and the Mediterranean diet, among overweight residents of a nuclear facility who obtained their meals from a cafeteria.[31] By color-coding the meals in the cafeteria so people wouldn’t take the wrong food, and having one dietitian champion each diet, the study achieved unprecedented adherence for a dietary study: 95% of participants were adherent at a year, and 86% at two years. Weight loss was identical on the low-carb diet and the Mediterranean diet, and both significantly better than on the low-fat diet.

Importantly, the Mediterranean diet was clearly the best for lowering blood sugar, fasting insulin levels and “insulin resistance”,[31] the main cause of type 2 diabetes.

The Lyon Diet Heart Study compared a Mediterranean diet to a “prudent Western diet” that was intended to be low in fat, among survivors of a heart attack. The Mediterranean diet reduced strokes and heart attacks by 70% in 4 years.[32] That was more than twice the effect of a statin drug for lowering fasting cholesterol in the contemporaneous Scandinavian Simvastatin Survival Study, also in coronary survivors: a 40% reduction of recurrent heart attacks in 6 years. Diet is much more important than most people think (including most physicians). It is an utter fallacy that taking a cholesterol-lowering drug means you can eat an unhealthy diet with impunity.

In a more recent study in Spain, the Mediterranean diet markedly reduced the risk of strokes and heart attacks among persons who had not yet experienced a heart attack, but had risk factors. The Mediterranean diet supplemented by mixed nuts reduced stroke by 47% in 5 years.[33] It also reduced the risk of diabetes,[34] and had beneficial effects on cognitive function.[35]

So, if you are at high risk of coronary disease or stroke, or simply want to achieve a good age without a stroke or dementia, the diet you should follow is described in Table 3 below. [36] You should be vegetarian about every other day, never eat an egg yolk, and limit red meat intake. Instead of eating whole eggs, use egg whites, or better yet, egg white-based substitutes such as Better ‘N Eggs Ò, No Fat Egg Creations Ò, Egg Beaters Ò and so on, which are tastier. They make a delicious omelet or frittata, and make amazingly good egg salad sandwiches. That’s an easy way to get a meatless day. (They can also be used in some baking: I use them to make waffles for the grandchildren, and you would not know the difference.) To make this work, you need to have fun learning how to make meatless meals tasty and enjoyable. The problem with the way most people in North America cook is that we prepare what I call “heated groceries”. We buy a piece of animal flesh and some vegetables, heat them (or burn them) and put them on a plate. What is needed to make this work is cuisine; an altogether different way of doing things. Learn to make delicious pastas, curries, chili, stir-fries and other meals tasty without including animal flesh; think of your three meatless days a week as your gourmet vegetarian cooking class days. Recipes from my book for the public, How to Prevent Your Stroke,[37] can be downloaded from my website, http://www.imaging.robarts.ca/SPARC/  

Bon appetit

Table 3. The diet you should follow to avoid stroke and dementia

•       NO egg yolks: use egg whites, Egg Beaters Ò, No Fat Egg Creations Ò, Better ‘N eggs Ò, etc.
•       Meat of any animal: a serving the size of your palm every OTHER day
•       Vegetarian days at least three times a week (nothing all day with eyes, a face or a mother)
•       Limit red meat to about once a month
•       High intake of olive oil, Canola oil
•       Use non-hydrogenated canola margarine with olive oil
•       Only whole grains
•       Lots of vegetables, fruits, legumes

    (lentils, beans, peas, chickpeas, nuts, etc.)

•       Avoid deep fried foods, hydrogenated oils (trans fats)

 

References

1.           Spence JD. Red meat intake and cardiovascular risk: it’s the events that matter; not the risk factors. Journal of Public Health and Emergency. 2017;1;53(6):1-4.
2.           Trichopoulou A, Psaltopoulou T, Orfanos P, Trichopoulos D. Diet and physical activity in relation to overall mortality amongst adult diabetics in a general population cohort. J Intern Med. 2006;259(6):583-91.
3.           Nestle M. Food Industry Funding of Nutrition Research: The Relevance of History for Current Debates. JAMA Intern Med. 2016;176(11):1685-6.
4.           Greger M. False and Misleading Claims by Egg Marketers. Accessed 05/20/2015 http://nutritionfacts.org/video/eggs-and-cholesterol-patently-false-and-misleading-claims/ 2013 [updated 2015].
5.           Greger M. How the Egg Board Designs Misleading Studies.Accessed 05/20/2015 http://nutritionfacts.org/video/how-the-egg-board-designs-misleading-studies/ 2013 [updated 2015; cited 2015 2/21/2015].
6.           Greger M. Eggs vs. cigarettes in atherosclerosis. Accessed 05/20/2015 http://nutritionfacts.org/video/eggs-vs-cigarettes-in-atherosclerosis/ 2014 [updated 2014]. Available from: http://nutritionfacts.org/video/eggs-vs-cigarettes-in-atherosclerosis/.
7.           Greger M. Egg cholstesterol in the diet 2011 [cited 2017 April 18]. Available from: http://nutritionfacts.org/video/egg-cholesterol-in-the-diet/
8.           Spence JD, Jenkins DJ, Davignon J. Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease. Can J Cardiol. 2010;26(9):e336-e9.
9.           Ghanim H, Abuaysheh S, Sia CL, Korzeniewski K, Chaudhuri A, Fernandez-Real JM, et al. Increase in plasma endotoxin concentrations and the expression of Toll-like receptors and suppressor of cytokine signaling-3 in mononuclear cells after a high-fat, high-carbohydrate meal: implications for insulin resistance. Diabetes Care. 2009;32(12):2281-7.
10.         Kushi LH, Lew RA, Stare FJ, Ellison CR, el LM, Bourke G, et al. Diet and 20-year mortality from coronary heart disease. The Ireland-Boston Diet-Heart Study. N Engl J Med. 1985;312(13):811-8.
11.         Shekelle RB, Shryock AM, Paul O, Lepper M, Stamler J, Liu S, et al. Diet, serum cholesterol, and death from coronary heart disease. The Western Electric study. N Engl J Med. 1981;304(2):65-70.
12.         Hu FB, Stampfer MJ, Rimm EB, Manson JE, Ascherio A, Colditz GA, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999;281(15):1387-94.
13.         Qureshi AI, Suri FK, Ahmed S, Nasar A, Divani AA, Kirmani JF. Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Med Sci Monit. 2007;13(1):CR1-8.
14.         Zhong VW, Van Horn L, Cornelis MC, Wilkins JT, Ning H, Carnethon MR, et al. Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality. JAMA. 2019;321(11):1081-95.
15.         Koeth RA, Wang Z, Levison BS, Buffa JA, Org E, Sheehy BT, et al. Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis. Nat Med. 2013;19(5):576-85.
16.         Tang WHW, Wang Z, Levinson BS, Koeth RA, Britt EB, Fu X, et al. Intestinal Microbiota Metabolism of Phosphatidylcholine and Cardiovascular Risk. New England Journal of Medicine. 2013;368(17):1575-84.
17.         Tang WH, Wang Z, Kennedy DJ, Wu Y, Buffa JA, Agatisa-Boyle B, et al. Gut microbiota-dependent trimethylamine N-oxide (TMAO) pathway contributes to both development of renal insufficiency and mortality risk in chronic kidney disease. Circ Res. 2015;116(3):448-55.
18.         Nutrient Values of Some Common Foods: Eggs and egg dishes. In: Canada H, editor.: Health Canada.
19.         Hardee’s Monster Thickburger 2009 [updated 8/22/2009]. Available from: http://www.hardees.com/menu/nutritional_calculator.
20.         Djousse L, Gaziano JM, Buring JE, Lee IM. Egg consumption and risk of type 2 diabetes in men and women. Diabetes Care. 2009;32(2):295-300.
21.         Li Y, Zhou C, Zhou X, Li L. Egg consumption and risk of cardiovascular diseases and diabetes: A meta-analysis. Atherosclerosis. 2013;229(2):524-30.
22.         Qiu C, Frederick IO, Zhang C, Sorensen TK, Enquobahrie DA, Williams MA. Risk of gestational diabetes mellitus in relation to maternal egg and cholesterol intake. Am J Epidemiol. 2011;173(6):649-58.
23.         Tamez M, Virtanen JK, Lajous M. Egg consumption and risk of incident type 2 diabetes: a dose-response meta-analysis of prospective cohort studies. Br J Nutr. 2016;115(12):2212-8.
24.         Pignanelli M, Bogiatzi C, Gloor G, Allen-Vercoe E, Reid G, Urquhart BL, et al. Moderate Renal Impairment and Toxic Metabolites Produced by the Intestinal Microbiome: Dietary Implications. J Ren Nutr. 2018.
25.         Spence JD, Urquhart BL, Bang H. Effect of renal impairment on atherosclerosis: only partially mediated by homocysteine. Nephrol Dial Transplant. 2016;31(6):937-44.
26.         Spence JD, Jenkins DJ, Davignon J. Egg yolk consumption and carotid plaque. Atherosclerosis. 2012;224 (2)(Oct):469-73.
27.         Spence JD, Jenkins DJA, Davignon J. Egg yolk consumption, smoking and carotid plaque: Reply to Letter to the Editor. Atherosclerosis. 2013;227(1):189-91.
28.         Wilkins JT, Ning H, Berry J, Zhao L, Dyer AR, Lloyd-Jones DM. Lifetime risk and years lived free of total cardiovascular disease. JAMA. 2012;308(17):1795-801.
29.         Willett WC, Stampfer MJ. Rebuilding the food pyramid. Sci Am. 2003;288(1):64-71.
30.         Keys A. Mediterranean diet and public health: personal reflections. Am J Clin Nutr. 1995;61(6 Suppl):1321S-3S.
31.         Shai I, Schwarzfuchs D, Henkin Y, Shahar DR, Witkow S, Greenberg I, et al. Weight loss with a low-carbohydrate, Mediterranean, or low-fat diet. N Engl J Med. 2008;359(3):229-41.
32.         Renaud S, de Lorgeril M, Delaye J, Guidollet J, Jacquard F, Mamelle N, et al. Cretan Mediterranean diet for prevention of coronary heart disease. Am J Clin Nutr. 1995;61(6 Suppl):1360S-7S.
33.         Estruch R, Ros E, Salas-Salvado J, Covas MI, Corella D, Aros F, et al. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. N Engl J Med. 2018;378(25):e34.
34.         Salas-Salvado J, Bullo M, Babio N, Martinez-Gonzalez MA, Ibarrola-Jurado N, Basora J, et al. Reduction in the incidence of type 2 diabetes with the Mediterranean diet: results of the PREDIMED-Reus nutrition intervention randomized trial. Diabetes Care. 2011;34(1):14-9.
35.         Valls-Pedret C, Sala-Vila A, Serra-Mir M, Corella D, de la Torre R, Martinez-Gonzalez MA, et al. Mediterranean Diet and Age-Related Cognitive Decline: A Randomized Clinical Trial. JAMA Intern Med. 2015;175(7):1094-103.
36.         Spence JD. Diet for stroke prevention. Stroke & Vascular Neurology. 2018;2018;0: e000130. 0.
37.         Spence JD. How to Prevent Your Stroke. Nashville, TN: Vanderbilt University Press; 2006.

 

Are eggs bad for heart health?

Nicholas R Fuller has answered Extremely Unlikely

An expert from University of Sydney in Obesity, Nutrition

In a world-first randomised controlled trial we demonstrated that an intake of 12 eggs per week did not increase cardiovascular risk factors in those with pre-diabetes or type 2 diabetes mellitus. Please see: https://sydney.edu.au/news-opinion/news/2018/05/07/-eggs-not-linked-to-cardiovascular-risk–despite-conflicting-adv.html

 

Are eggs bad for heart health?

Daniele Naviglio has answered Extremely Unlikely

An expert from University of Naples Federico II in Analytical Chemistry, Food Science

Since 2000 I studied cholesterol content in eggs and I discovered that Italian eggs contained about 175 mg/egg of cholesterol (see literature):

1) Naviglio et al., Determinazione rapida del colesterolo libero e legato nelle uova dopo separazione della frazione lipidica libera non polare. Riv. It. Sost. Grasse, 78: 117-126 (2001).

2) Naviglio et al., Contenuto di colesterolo nelle uova e sua relazione con le diverse parti dell’uovo. Rivista di Avicoltura, 71(2): 35-41 (2002).

3) Naviglio, D., Gallo, M., Le Grottaglie, L., Scala, C., Ferrara, L., Santini, A. Determination of cholesterol in Italian chicken eggs. Food Chem. 2012, 132, 701–708.

4) Naviglio D, Langella C, Faralli S, Ciaravolo M, Salvatore MM, Andolfi A, Varchetta V, Romano R, Gallo M. Determination of egg number added to special pasta by means of cholesterol contained in extracted fat using GC-FID. Foods. 2018, 7(9):131.

5) Naviglio, D., Dellagreca, M., Ruffo, F., Andolfi, A., Gallo, M. Rapid analysis procedures for triglycerides and fatty acids as pentyl and phenethyl esters for the detection of butter adulteration using chromatographic techniques. J. Food Qual. 2017, 1-11.

6) Naviglio, D., Raia, C. Application of a HRGC method on capillary column Rtx 65-TG for triglyceride analysis to monitor butter purity. Analytical Letters 2003, 36(14), 3063–3094.

Naviglio D (2016) Bad Cholesterol or “Bad” Science? Med chem 6: 040. doi:10.4172/2161-0444.1000321 Letter to Editor

In 2015 United States Department of Agriculture, after a metanalysis of the state of the art, published the following:

Scientific Report of the 2015 Dietary Guidelines Advisory Committee.

USDA (2015) Good News from USDA: 2015 Dietary Guidelines.

 The 2015 DGAC will not bring forward this recommendation because available evidence shows no appreciable relationship between consumption of dietary cholesterol and serum cholesterol, consistent with the conclusions of the AHA/ACC report. Cholesterol is not a nutrient of concern for overconsumption.

In this report it was stated that “cholesterol is not a nutrient of concern for overconsumption”!

 

Are eggs bad for heart health?

Catherine J Field has answered Extremely Unlikely

An expert from University of Alberta in Nutrition

Saturated fat is a far greater risk then dietary cholesterol.

 

Are eggs bad for heart health?

Dariusz Mikulski has answered Near Certain

An expert from University of Warmia and Mazury in Animal Production

According to latest research and my opinion, dietary cholesterol intake has no adverse effects on healthy humans, and egg can be part of an overall heart-healthy diet.