“This new research is particularly important as it includes a much more diverse population than many previous studies,” says Dr Juliet Gray, a registered UK nutritionist.
“All major heart and health advisory bodies in the UK now concur that the cholesterol in eggs has no significant effect on heart disease risk, as shown by most recent research in this area.
“The small number of studies showing contradictory results have tended to use older retrospective data, from higher-income countries, making it more likely that egg consumption is associated with an unhealthy diet and other factors associated with affluence which are themselves risk factors for heart disease.”
In the latest study, researchers at the Population Health Research Institute (PHRI), McMaster University, Canada, analysed the results from three long-term international studies that included data from 177,000 people in 50 countries, to assess the association of egg consumption with blood lipids, cardiovascular disease (CVD), and mortality in populations from low-, middle-, and high-income countries.
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