Commenting on the findings, Victoria Taylor, Senior Dietitian at the British Heart Foundation, said:
“There has been much debate about the role of eggs in relation to heart and circulatory disease. This study suggests that people who ate more eggs were at a greater risk of heart disease because of the cholesterol that’s in them.
“However, this type of study can only show an association rather than cause and effect and more research is needed for us to understand the reasons behind this association.
“Eating healthily is all about balance. If you’re eating too much of one thing it leaves less room in the diet for other foods that may have more health benefit.”
Taylor also pressed the point of broadening the focus to look at additional factors such as how the eggs are cooked, and not just focusing on the amount.
