Article Synopsis
- - Recent evidence since 2018 on the link between egg consumption and cardiovascular disease (CVD) shows mixed results, with some studies suggesting increased risk of CVD mortality while others find no significant association.
- - Most observational studies indicate that egg intake does not worsen CVD risk factors and may even reduce risk, but high egg consumption habits vary significantly across different ethnic groups.
- - Given the inconsistency in findings, dietary advice should prioritize overall diet quality rather than focusing solely on egg consumption to enhance cardiovascular health.
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Article Abstract
Purpose Of Review: This review summarizes recent evidence published since a previous review in 2018 on the association between egg consumption and risk of cardiovascular disease (CVD) mortality, CVD incidence, and CVD risk factors.
Recent Findings: No recent randomized controlled trials were identified. Evidence from observational studies is mixed, with studies reporting either an increased risk or no association of highest egg consumption with CVD mortality, and a similar spread of increased risk, decreased risk, or no association between egg intake and total CVD incidence. Most studies reported a reduced risk or no association between egg consumption and CVD risk factors. Included studies reported low and high egg intake as between 0 and 1.9 eggs/week and 2 and ≥14 eggs/week, respectively. Ethnicity may influence the risk of CVD with egg consumption, likely due to differences in how eggs are consumed in the diet rather than eggs themselves. Recent findings are inconsistent regarding the possible relationship between egg consumption and CVD mortality and morbidity. Dietary guidance should focus on improving the overall quality of the diet to promote cardiovascular health.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10285014 | PMC |
| http://dx.doi.org/10.1007/s11883-023-01109-y | DOI Listing |
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