Moderate consumption of eggs — up to one per day — is not associated with an increased risk of heart disease, according to a review of studies published in the journal The BMJ. Review assessed health data from 1,73,563 women, and 90,214 men who were free of cardiovascular heart disease (CVD), type 2 diabetes, and cancer. The scientists, including those from Harvard University in the US, used repeated measures of diet during up to 32 years of follow-up to gain a detailed picture of potentially influential lifestyle factors in the participants like red meat consumption.
The study did not find any association between moderate egg consumption and the risk of CVD. While some evidence suggested that moderate egg consumption may be associated with lower CVD risk in Asian populations, the scientists believe this may be confounded by the overall dietary pattern. While moderate egg consumption can be part of a healthy eating pattern, it is not essential, concludes the review. There is a range of other foods that can be included in a healthy breakfast, such as whole grain toasts, plain yogurt, and fruits,” said the study.