In the United States, cardiovascular disease is the leading cause of death in men and women. Since eggs are a significant source of dietary cholesterol, they are often linked to an increased risk of CVD and mortality. This research aims to evaluate the association between egg intake and cardiovascular disease risk among men and women.
This is a prospective cohort study, along with a systematic review and meta-analysis of prospective cohort studies. The research included a total of 215,618 participants: 42,055 men and 173,563 women. The participants were evaluated for incident cardiovascular disease, including non-fatal myocardial infection, cancer, and fatal coronary heart disease at baseline.
Over 32 years of follow-up, 12,806 participants with incident CV disease were identified. Participants with a higher egg intake had a higher body mass index, consumed more red meat, and were less likely to be treated with statins—most people consumed between one and five eggs per weak. In multivariable analysis, the consumption of at least one egg per day was not associated with any incident of cardiovascular disease. The results were similar for coronary heart disease.
The research concluded that moderate egg consumption (up to one egg per day) did not increase the risk of cardiovascular disease in men and women.