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Does eating eggs harm heart health? This amount is still healthy!


Study: One egg a day does no harm to heart health

There has been controversy for years about whether eggs are good or bad for heart health. The extent to which eggs hurt obviously depends on the amount. Researchers from Canada now come to the conclusion that eating one egg a day does not increase the risk of cardiovascular diseases.

A research team from the McMaster University (Canada) Population Health Research Institute (PHRI) and the Hamilton Health Sciences hospital network has analyzed data from three large long-term multinational studies and concludes that eating eggs does no harm, if not more than, to health one egg is consumed per day.

Link between egg consumption and heart disease

Just a few months ago, a study was published in the journal "JAMA Network", which came to the conclusion that an increased consumption of eggs increases the risk of life-threatening heart diseases.

However, according to other researchers, regular egg consumption is significantly healthier than previously thought. They found that “moderate egg consumption” was associated with a lower incidence of heart disease. Their results were published in the specialist magazine "Heart".

The current study by the scientists from Canada also showed that egg consumption is apparently not a problem as long as not too many eggs are eaten.

Moderate consumption does no harm

"Moderate egg consumption, which is around one egg a day for most people, does not increase the risk of cardiovascular disease or mortality, even if cardiovascular disease or diabetes has occurred in the past," said the PHRI Scientist Mahshid Dehghan in a communication.

"There was also no connection between the consumption of eggs and the cholesterol in the blood, its components or other risk factors," continued Dehghan. According to the researcher, these results are generally applicable to both healthy people and people with vascular diseases. The study results were published in the "American Journal of Clinical Nutrition".

Inexpensive source of essential nutrients

Although eggs are an inexpensive source of essential nutrients, some guidelines have recommended that you eat fewer than three eggs a week because they increase your risk of cardiovascular disease, McMaster University said

Previous studies on egg consumption and disease have been contradictory, said Salim Yusuf, the study's main researcher and director of the PHRI. According to the expert, this is because most of these studies were relatively small or medium in size and the participants did not come from a large number of countries.

The researchers analyzed three international PHRI studies. In the PURE study, egg consumption was recorded by 146,011 people from 21 countries and in the ONTARGET and TRANSEND studies, that of 31,544 patients with vascular diseases. The data from these three studies came from people from 50 countries on six continents with different income levels. The results are therefore generally applicable, said Yusuf. (ad)

Author and source information

This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.

Swell:

  • Victor W. Zhong, Linda Van Horn, Marilyn C. Cornelis, et al: Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality; in: JAMA Network, (published: March 19, 2019), jamanetwork.com
  • Chenxi Qin, Jun Lv, Yu Guo, Zheng Bian, Jiahui Si, Ling Yang, Yiping Chen, Yonglin Zhou, Hao Zhang, Jianjun Liu, Junshi Chen, Zhengming Chen, Canqing Yu, Liming Li: Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults; in: Heart, (published: 11.10.2018), heart.bmj.com
  • McMaster University: An egg a day not tied to risk of heart disease, (accessed: January 28, 2020), brighterworld.mcmaster.ca
  • Mahshid Dehghan, Salim Yusuf, et. al: Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries; in: American Journal of Clinical Nutrition, (published: January 21, 2020), academic.oup.com



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