The balance of evidence suggests that eggs are a nutritious food with broad health benefits, including improved satiety, lower risk of cardiovascular disease, and low planetary impact.

Eggs: Healthy or Risky? A Review of Evidence from High Quality Studies on Hen’s Eggs

Up to seven eggs per week can be safely consumed, but in patients with established cardiovascular disease or type 2 diabetes, only with a healthy lifestyle.

Egg consumption, cardiovascular diseases and type 2 diabetes

Whole egg intake improves micronutrient diet quality, choline status, HDL and hematologic profiles while minimally affecting insulin resistance markers compared to egg whites.

Consumption of Different Egg-Based Diets Alters Clinical Metabolic and Hematological Parameters in Young, Healthy Men and Women

Egg consumption may be part of a healthy diet, with no significant association found with cancer, cardiovascular, and metabolic disorders, but may have beneficial effects on stroke risk.

Egg consumption and human health: an umbrella review of observational studies

Organic egg consumption may have promising health benefits, including higher beta-carotene lutein levels and lower inflammation markers, but further research is needed.

Organic Egg Consumption: A Systematic Review of Aspects Related to Human Health

Moderate egg consumption (up to one egg per day) is not associated with cardiovascular disease risk overall, and may potentially lower it in Asian populations.

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

Egg consumption offers essential nutrients and can be developed into functional foods, with potential market growth due to increased disease risks and socio-demographic factors.

Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

Eggs are a high-nutritional food with diverse bioactive compounds, and their high nutritional value and affordability make them a basic food for humans.

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

Eating one egg daily is not associated with increased cardiovascular disease or all-cause mortality, and may slightly reduce stroke risk.

Egg consumption and the risk of cardiovascular disease and all-cause mortality: Guangzhou Biobank Cohort Study and meta-analyses

Higher egg consumption is not associated with increased risk of mortality from all causes, CVD, CHD, stroke, or respiratory disease, but is associated with an elevated risk of cancer mortality.

Egg Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-analysis of Prospective Studies.

Egg protein is a highly digestible, essential amino acid source that can reduce malnutrition, increase height in children, protect against kwashiorkor, and aid in skeletal muscle health, weight reduction, and anti-infection effects.

The Health Benefits of Egg Protein

Japanese people may have an extra-reserve against the influence of eggs on cardiovascular risk markers due to their distinct dietary pattern, suggesting egg consumption is a healthy and cost-efficient food worldwide.

Nutritional Viewpoints on Eggs and Cholesterol

Eggs can be part of a healthy diet, with no link to increased heart disease risk and providing high-quality protein and nutrients that protect against chronic disease.

The Role of Eggs in Healthy Diets.

Eggs are a rich source of complex protein, essential for human health, but should be consumed in moderation due to high cholesterol levels.

The Role of Eggs as an Important Source of Nutrition in Human Health

Eggs are a nutritious and essential part of a healthy diet, providing high-quality protein, choline, and satiety, with potential for fortification to enhance their nutrient profile.

CHAPTER 1. Eggs as Part of a Healthy Eating Pattern

Higher egg consumption is not associated with increased risk of mortality from all-causes, CVD, CHD, stroke, or respiratory disease, but is linked to an elevated risk of cancer mortality.

Egg Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies.

Eggs are a rich source of nutrients, including proteins, fat soluble vitamins, minerals, and carbohydrates, and are a functional food and carrier of dietary supplements.

Eggs and Health

Moderate weekly egg consumption may protect against cardiovascular disease, while high regular egg consumption may increase heart failure risk.

Egg consumption and cardiovascular risk: a dose–response meta-analysis of prospective cohort studies

In healthy adults, consuming two eggs a day or two eggs with Annatto for eight weeks does not increase cardiovascular risk markers.

Consumption of Eggs Alone or Enriched with Annatto (Bixa orellana L.) Does Not Increase Cardiovascular Risk in Healthy Adults—A Randomized Clinical Trial, the Eggant Study

A diet including more eggs than recommended may be safe as part of a healthy diet for both the general population and those at high risk of cardiovascular disease, with a focus on overall dietary intake rather than specific foods or nutrients.

Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

These studies suggest that eggs are generally healthy, providing essential nutrients and potential health benefits, though individuals with cardiovascular disease or type 2 diabetes should consume them as part of a healthy lifestyle.