A large study that tracked nearly 30,000 adults for up to 31 years found a link between eating eggs and an increased risk of developing heart disease. The disease and death risk increased with the number of eggs the participants ate, indicating that individuals who consume a large number of eggs as part of their diet may be jeopardizing their long-term health. Eggs remain a controversial food in the dieting community.
Many studies have looked at the various potential health benefits and risks associated with eggs, which remain popular due to their low cost, versatility, and wide availability. Some diet protocol advocate completely eliminating eggs from one’s diet, while others call for the use of only egg whites. Many low carb diets, in contrast, include eggs as a vital ingredient.
The health effects associated with eggs remains somewhat controversial. Select past research has identified eggs as a potential risk factor for stroke and heart disease, though a recent study found that modest egg consumption may not be a stroke risk.
The concern revolves around the high level of cholesterol founds in eggs, which can be up to 200mg in a single large egg. According to the USDA, that’s about the same amount of cholesterol found in an 8oz steak. Despite the risks, officials note that egg consumption has been steadily on the rise in the United States, jumping from a yearly average of 254 eggs per person in 2012 up to 279 eggs per year in 2017.
A new study out of the University of Massachusetts Lowell found that every extra 300mg of cholesterol beyond a baseline 300mg consumed daily increased the risk of developing heart disease and death by 17- and 18-percent, respectively. The study’s co-author Katherine Tucker points toward the need for balance in one’s diet, explaining that it’s ‘reasonable’ to eat several eggs per week, but that consuming multiple eggs every day (such as in morning omelet) is something to avoid.