There’s No Harm in Egg Consumption, New Research Finds

Hamilton, ON—A team of researchers from the Population Health Research Institute (PHRI) of McMaster University found from three large, long-term, multinational studies, that there is no harm in consuming eggs in moderation.

“Moderate egg intake, which is about one egg per day in most people, does not increase the risk of cardiovascular disease or mortality even if people have a history of cardiovascular disease or diabetes,” said Mahshid Dehghan, first author and PHRI investigator, in a press release.

The researchers analyzed egg consumption of 146,011 individuals from 21 countries and 31,544 patients with vascular disease, according to the release.

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In the past, some experts have suggested limiting egg intake with the concern that it causes cardiovascular disease. Salim Yusuf, principal investigator of the study and director of PHRI, said in the release that previous studies have been contradictory: “This is because most of these studies were relatively small or moderate in size and did not include individuals from a large number of countries.”

“No association was found between egg intake and blood cholesterol, its components or other risk factors. These results are robust and widely applicable to both healthy individuals and those with vascular disease,” Dehghan concluded.

More information about the study can be found in The American Journal of Clinical Nutrition.