Researchers from the Harvard T.H. Chan School of Public Health conclude that eating one egg per day does not increase cardiovascular disease risk. This robust analysis drew from data on over 215,000 participants tracked for up to 32 years.
Published in the BMJ on March 5, 2020, the study examined the link between egg consumption and cardiovascular disease rates. Results showed no elevated risk from daily egg intake.
Participants averaged one to five eggs weekly. Higher consumers often ate more red meat, had elevated BMI, and responded less to statin therapy for cholesterol management. Adjusting for age, diet, physical activity, and lifestyle confirmed: daily egg eaters face no greater risk than those eating one monthly.
Conducted with Brigham and Women's Hospital, the research followed three cohorts: 83,349 nurses (30-55 years), 90,214 younger nurses (25-44 years), and 42,055 male health professionals (40-75 years). All started without cardiovascular disease, cancer, or type 2 diabetes.
A follow-up meta-analysis of 28 observational studies echoed these findings, showing no egg-cardiovascular link. Moderate intake even linked to a slight risk reduction in Asian populations.
Bottom line: Up to one egg daily poses no cardiovascular hazard, though heavy consumers often have other health factors.
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