Scientists from Harvard University and other institutions have found that eating up to one egg per day is not linked to an increased risk of heart disease.
A large egg contains about 6 grams of protein and provides several important nutrients, including vitamin D, which supports bone health and the immune system, and choline, which plays a key role in metabolism, liver function, and fetal brain development.
Research has shown that eggs are a low-energy, nutrient-dense food, particularly rich in selenium and vitamin D.
Along with certain types of shellfish, eggs are also a major source of dietary cholesterol. A medium-sized egg (about 58 grams) contains roughly 200 milligrams of cholesterol.
However, for most people, the cholesterol in eggs does not significantly raise blood cholesterol levels.
In the new study, researchers examined the relationship between egg consumption and the risk of heart disease among men and women in the United States.
They analyzed data from more than 170,000 women and over 42,000 men who were free of heart disease, type 2 diabetes, and cancer at the start of the study.
During up to 32 years of follow-up, 14,806 participants developed heart disease.
Participants who consumed more eggs tended to have a higher body mass index (BMI), were less likely to use statin medications, and consumed more red meat.
BMI is a measure calculated from a person’s height and weight and is commonly used to define overweight and obesity.
Statins are medications that lower cholesterol by blocking a substance the body needs to produce cholesterol. They are also associated with a reduced risk of heart disease and stroke.
Most participants in the study consumed between one and fewer than five eggs per week.
The researchers found that eating at least one egg per day was not associated with an increased risk of heart attack or stroke.
In participants from the United States and Europe, egg consumption was not linked to heart disease risk. In Asian populations, however, higher egg consumption was associated with a lower risk of heart disease.
Based on these findings, the researchers concluded that moderate egg consumption — up to one egg per day — is not associated with heart disease risk overall. In some Asian populations, egg consumption may even be linked to a lower risk.
The study has some limitations. Over the long follow-up period of more than 30 years, methods for diagnosing heart disease improved, which may have affected the reported incidence rates.
In addition, the study population consisted mainly of health professionals, which may limit how well the findings apply to the general population.
The research was conducted by Jean-Philippe Drouin-Chartier and colleagues and published in The BMJ.
