New York: Do you savour cheese omelettes? If so, think again as consuming more eggs and dietary cholesterol may up the risk of cardiovascular disease (CVD) and death from any cause, researchers have warned. The study suggests that egg yolks are one of the richest sources of dietary cholesterol among all commonly consumed foods. One large egg has 186 milligrams of dietary cholesterol in the yolk.
“The take-home message is really about cholesterol, which happens to be high in eggs and specifically yolks,” said co-author Norrina Allen, Associate Professor at the Northwestern University.
“As part of a healthy diet, people need to consume lower amounts of cholesterol. People who consume less cholesterol have a lower risk of heart disease,” Allen added.
For the study, which will be published in the journal JAMA, the team involved 29,615 adults from six prospective cohort studies for up to 31 years of follow up. They found eating 300 mg of dietary cholesterol per day was associated with a 17 per cent higher risk of incident cardiovascular disease and 18 per cent higher risk of all-cause deaths.
The cholesterol was the driving factor independent of saturated fat consumption and other dietary fat, the team said. Eating three to four eggs per week was associated with a 6 per cent higher risk of CVD and 8 per cent higher risk of any cause of death, they added.
The researchers say that eating less than 300 milligrams of dietary cholesterol per day was the guideline recommendation before 2015. However, the most recent dietary guidelines omitted a daily limit for dietary cholesterol. The guidelines also include weekly egg consumption as part of a healthy diet. An adult in the US gets an average of 300 milligrams per day of cholesterol and eats about three or four eggs per week. Other animal products such as red meat, processed meat and high-fat dairy products (butter or whipped cream) also have high cholesterol content, said lead author Wenze Zhong from the varsity.