In recent years there have been Conflicting studies when it comes to whether egg consumption can increase the risk for for the development of heart disease.
A new meta-analysis of eight studies that included 263,938 study subjects for coronary heart disease and 210,404 participants for stroke provides some interesting light on the subject.
All studies followed subjects for up to 22 years, during which 5,847 cases of coronary heart disease and 7,579 cases of stroke occurred.
The team found that one egg per day (containing 210 mg of cholesterol) did not associate with an increased risk of heart disease or stroke.
The lead investigator Liegang Liu, from Huazhong University (China) comments that eggs are a low-calorie source of nutrients including minerals, proteins, and unsaturated fatty acids, which could lower the risk of heart cardiovascular disease.
Reference: Rong Y, Chen L, Zhu T, Song Y, Yu M, Shan Z, Sands A, Hu FB, Liu L. “Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies.” BMJ. 2013 Jan 7;346:e8539.