Scientists from McMaster University have found that eating one egg per day is not linked to an increased risk of heart disease or death.
Eggs are rich in phosphorus, calcium, potassium, and contain moderate amounts of sodium (about 142 mg per 100 grams of whole egg).
They also provide all essential trace elements, including copper, iron, magnesium, manganese, selenium, and zinc, with egg yolk being the main source of iron and zinc.
Although eggs are a nutrient-dense food, they are also a source of dietary cholesterol. As a result, some dietary guidelines have recommended limiting egg consumption.
However, evidence on the relationship between eggs and heart disease has been inconsistent, and much of it comes from studies conducted in high-income countries.
For example, a recent U.S.-based study reported that higher consumption of dietary cholesterol or eggs was associated with increased risk of heart disease, stroke, and death from any cause.
In the current research, scientists examined the association between egg consumption and blood cholesterol levels, cardiovascular disease, and mortality using large global datasets that included populations from low-, middle-, and high-income countries.
The researchers analyzed data from 146,011 individuals across 21 countries participating in the Prospective Urban Rural Epidemiology (PURE) study. Egg intake was assessed using country-specific, validated food-frequency questionnaires. The team also examined 31,544 people with pre-existing vascular disease.
The findings showed that higher egg intake (seven or more eggs per week compared with fewer than one egg per week) was not significantly associated with blood cholesterol levels, mortality risk, or heart disease.
Similar results were observed in two additional studies examining death risk and major cardiovascular events.
Overall, across three large international studies involving about 177,000 participants from 50 countries across six continents—documenting 12,701 deaths and 13,658 cardiovascular events—researchers found no strong link between egg consumption and blood cholesterol, mortality, or major heart disease.
The researchers also noted that what people eat with eggs may be more important than the eggs themselves.
Foods high in saturated fat, such as butter, cheese, bacon, sausage, muffins, or scones, can raise blood cholesterol more than the cholesterol in eggs. In addition, highly refined carbohydrates—such as white toast, pastries, home fries, and hash browns—may further increase the risk of heart disease and stroke.
The study was conducted by Mahshid Dehghan and colleagues and published in The American Journal of Clinical Nutrition.
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