Article content
Health experts have long been trying to determine whether egg consumption is beneficial for our bodies or not. New research has shown that if a person eats more eggs per week, their risk of dying at a younger age may increase.
Experts warn that the yolk contains too much cholesterol and fat, which may be associated with the development of cancer, heart attack or stroke. The Australian Heart Foundation pointed out that other factors must also be taken into account.
Health risks
People who consume 300 milligrams of cholesterol per day, which is approximately three eggs per week, have a 19 percent higher risk of dying during the next 16 years. Their risk of death from cancer increases by 24 percent and from cardiovascular disease by 16 percent.
Scientists analyzed data from 521 120 Americans aged 50 to 71, whom they observed for approximately 15 years. During that time 129 328 respondents died.
“The consumption of whole eggs and cholesterol were associated with the risk of death from any cause. Egg white consumption was indirectly associated with mortality, ” they stated in the study.
Yu Chang from China’s Zhejiang University explained that “the increased mortality associated with egg consumption was largely influenced by cholesterol intake.”
She recommends replacing whole eggs with egg whites or other alternative sources of protein in order to protect the cardiovascular system and the chance of a long life.
Researchers from Australia and the United Kingdom said that further research is necessary to clarify patterns of egg consumption.
Other factors
Beth Meertens from the Australian Heart Foundation confirmed that this large study brought new insights into diet. “People who reported that they eat eggs were less likely to be healthier at the start of the study,” she added.
Other factors that could have influenced the results include physical activity or the overall variety of the diet.
Duane Mellor from Aston Medical School in Birmingham pointed out that the study did not take into account other foods consumed with eggs. “It’s clear that eggs can be consumed as part of a diet high in fat or high in sugar, but also as part of a predominantly vegetable-based diet,” he said.
The authors of the research stated a hypothetical impact of replacing whole eggs with egg whites, egg substitutes, poultry, fish, dairy products, nuts or legumes. ” They did not compare this in the study and instead compared people who ate eggs and those who did not,” Mellor added.
Varied diet
The Australian Heart Foundation does not have precisely set limits on weekly egg consumption. “Nevertheless, we suggest two to three egg-based meals per week in order to encourage diversity of other foods in our diet,” Meertens stated.
According to her, some people should be more careful with eggs. “For patients with high cholesterol, type 2 diabetes or heart disease we would recommend eating fewer than seven eggs per week. Evidence shows that consuming more eggs may increase the risk of heart disease and stroke, ” she explained.
Meertens said that eggs are an inexpensive and simple source of protein and we cannot say that they are explicitly harmful. “Overall dietary variety is important. Choosing healthy foods such as fish, vegetables, fruit, fish legumes, yogurts and olive oil is important for our heart, ” she said.
According to her, meat and eggs also belong in a varied diet.
