Health effects of eggs: Where do we stand?
Are eggs good for you or not? The 2015 to 2020 Dietary Guidelines for Americans recommends the nutrient-dense food as a source of protein, but an article in JAMA this month made a stir when it reported an association between eating eggs and an increased risk of heart disease and early death.
Eating eggs in moderation may be beneficial to heart health, but recent research says excessive egg consumption is associated with increased risk of heart disease. The risk identified in the JAMA research was linked to eating, on top of your regular diet, an additional three to four eggs per week, or 300 milligrams of dietary cholesterol a day. Previous studies show decreased and no heart disease risk in those who ate up to one egg a day.
Though eggs provide protein, minerals, vitamins and other nutrients, the yolk is also a major source of cholesterol. According to the US Department of Agriculture, the yolk of one large raw egg contains 184 milligrams of cholesterol.
High cholesterol levels are a risk factor for cardiovascular events like a heart attack or stroke, according to the National Heart, Lung, and Blood Institute. However, this condition depends on many factors, like the levels of good versus bad cholesterol, genetics, lifestyle and diet.
If you've been confused by whether egg consumption is good for your health, you're not alone. Let's look at the historical journey of the egg and see how the research has shifted over the years.
Read more about the history of egg consumption.
