“Egg and Cholesterol Studies Reconsidered”
For decades we were admonished to avoid eating eggs because of their high cholesterol content. And dietary cholesterol has been considered a major player in the development of hardening of the arteries and arteriosclerotic heart disease. However, recent scientific studies have made us re-think these issues. On average, egg consumption makes up a quarter of the dietary cholesterol intake in the United States, with one large egg containing approximately 185 mg of cholesterol. Surprisingly, several studies in populations from the U.S., Sweden, Iran, and Finland did not find an association between egg intake and the risk of coronary heart disease. Another study even found that eating seven or more eggs per week was associated with a lower risk of stroke compared with eating less than one egg per week. For heart failure, however, a study in the U.S. and another one in Sweden found a 20–30% higher risk in those who ate more than one egg per day, but the results only applied to men. Overall, the researchers concluded, “For both dietary cholesterol and egg consumption, the published literature does not generally support statistically significant associations with CVD risk.” In China, egg consumption represents a healthful addition to the diet that is already rich in fiber, vegetables, and fruit.