New Health Study Say Eggs Increases Risk For Heart Disease
Do you know one whole egg contains an amazing range of nutrients. Eggs are loaded with vitamins, minerals, high-quality protein, good fats and various other lesser-known nutrients. But with all this positive impact of egg to the body, consuming it frequently has disadvantages.
When the news broke last week that a new study has nutritionists again claiming eggs are unhealthy, I considered whether I needed to recant a 2016 column. But according to the new study concluding that regular consumption of eggs for breakfast food may increase the risk of heart disease after all.
The large, long-running study — published (March 15) in the journal JAMA — found that eating three to four eggs per week was linked to a 6 percent increase in a person’s risk of developing heart disease and an 8 percent increase in their risk of dying from any cause during the study period, compared with not eating eggs.
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The study also found that eating 300 mg of cholesterol per day was tied to a 17 percent increase in the risk of developing heart disease and an 18 percent increase in the risk of dying during the study period, compared with consuming no cholesterol.
The authors of the new study, from Northwestern University Feinberg School of Medicine, conclude that Americans should limit their cholesterol and egg consumption, and that current dietary guidelines for cholesterol may need to be reevaluated.
The Trouble With High Cholesterol
Eating too many foods that contain high amounts of fat increases the level of LDL cholesterol in your blood. This is known as high cholesterol, also called hypercholesterolemia or hyperlipidemia. In most cases it only causes emergency events. For instance, a heart attack or stroke can result from the damage caused by high cholesterol.
“There’s always been a [suggestion in the data] that eggs can raise cholesterol and create cardiovascular harm,” said Dr. Andrew Freeman, director of the Cardiovascular Prevention and Wellness program at National Jewish Health hospital in Denver. “The evidence is pretty clear that animal products, and high-cholesterol products, should be limited” in the diet, Freeman told source.
“It is nice to get clearer data on this controversial topic to better inform future guidelines and our patients,” Martin said of the new study. Some of the confusion around cholesterol in the diet stems from two seemingly contradictory statements that appear in the 2015 dietary guidelines.
Freeman cited concerns about the influence of the agricultural and food industry over the guidelines as a reason for this contradiction, and the general downplaying of the link between dietary cholesterol and heart disease.
Still, the findings don’t mean that you have to shun eggs all together. As with any food, “everything in moderation” remains good advice, said Dr. Satjit Bhusri, a cardiologist at Lenox Hill Hospital in New York City.
The authors pointed out that most of the cholesterol found in eggs is in the egg yolk, so egg whites are still on the table.
It’s important to note that the study found only an association, and it cannot prove that eggs or cholesterol directly cause heart disease. In addition, the study assessed people’s diets at a single point in time, not accounting for changes in a person’s diet that may have occurred during the study period.