Egg Consumption and the Risk of Heart Disease and Stroke

We have all heard the rumors that a diet high in eggs can increase our risk of heart disease and stroke. But is this actually the truth?

In an attempt to uncover the facts, we went searching for the research around egg consumption and the risk of heart disease.

Here’s what we found.

The link between eggs, heart disease and stroke
Typically, it was believed that the high cholesterol levels present in eggs could potentially lead to a significantly increased risk of heart disease and stroke.

However, the results of a meta-analysis from BMJ revealed that this may not be the case. The meta-analysis reviewed information from almost half a million participants from eight clinical studies and showed no direct link between high consumption (one per day) of eggs and an increased risk of heart disease and stroke.

The meta-analysis did illustrate though, that further research was needed on the impact of egg consumption on those suffering from diabetes, as this relationship appeared to result in an increased risk of heart disease and stroke.

Cholesterol and eggs
So why then are individuals with high cholesterol levels often recommended to decrease their egg consumption?

The clinical review team from the BMJ meta-analysis believe this is because it is often assumed that no other dietary changes will be made, so in order to impact cholesterol levels you should reduce egg intake. This is largely because eggs do actually pack a whopping cholesterol punch. There is almost 210 mg of cholesterol in every large egg!

Despite this, the meta-analysis confirmed that in their opinion, egg consumption did not lead to a risk of heart disease and stroke.

Benefits of egg consumption
In fact, the researchers on the BMJ research panel insisted that the consumption of eggs led to a variety of health benefits.

They suggest that eggs are both inexpensive and readily available, and are a great low-calorie option for the public.

Eggs also contain nutrients, proteins and minerals, which the BMJ team say could actually decrease the risk of cardiovascular disease. They are full of calcium, iron,
potassium, and vitamins A, D, E, B2, B6 and B9.
So don’t scratch eggs off the weekly shopping list just yet!

It looks like that egg a day for breakfast isn’t actually so bad for you after all. To increase the quality of the eggs you consume, look for barn-laid eggs or free-range eggs. Not only is this a cruelty-free option, but eggs produced this way are also less likely to be contaminated by salmonella and are considered to be a better quality.