Daily Egg Consumption May Not Increase Cardiovascular Risk

fried egg, cholesterol
One egg per day is not tied to an increase in the risk for heart disease, including cholesterol levels.

HealthDay News — One egg per day is not tied to an increase in the risk for heart disease, including cholesterol levels, according to a study published onlune Jan. 21 in the American Journal of Clinical Nutrition.

Mahshid Dehghan, Ph.D., from McMaster University in Hamilton, Ontario, Canada, and colleagues assessed the association of egg consumption with blood lipids, cardiovascular disease (CVD), and mortality in large global studies involving 146,011 individuals from 21 low-, middle-, and high-income countries (the Prospective Urban Rural Epidemiology [PURE] study). An additional 31,544 patients with vascular disease in two multinational prospective studies were included.

The researchers found that in the PURE study, there were 14,700 composite events (8,932 deaths and 8,477 CVD events). When excluding participants with a history of CVD, higher egg intake (at least seven eggs/week versus less than one egg/week) was not significantly associated with blood lipids, the composite outcome (hazard ratio [HR], 0.96; 95 percent confidence interval [CI], 0.89 to 1.04; P-trend = 0.74), total mortality (HR, 1.04; 95 percent CI, 0.94 to 1.15; P-trend = 0.38), or major CVD (HR, 0.92; 95 percent CI, 0.83 to 1.01; P-trend = 0.20). In an analysis of participants in the studies with existing vascular disease, similar results were seen for the composite outcome (HR, 0.97; 95 percent CI, 0.76 to 1.25; P-trend = 0.09), total mortality (HR, 0.88; 95 percent CI, 0.62 to 1.24; P-trend = 0.55), and major CVD (HR, 0.97; 95 percent CI, 0.73 to 1.29; P-trend = 0.12).

“Our findings indicate that moderate egg intake (one egg/day) does not increase the risk of CVD or mortality among those with or without a history of CVD or diabetes,” the authors write.

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