In April 2018 researchers from China and the UK published the results of their study to assess the association between egg consumption and cardiovascular disease. A total of 28,024 Chinese individuals with no history of cardiovascular disease at study start were included in the study. During an average follow-up of 10 years, 2,685 deaths from all causes and 873 deaths due to cardiovascular disease occurred. Results showed that there was no significant difference in deaths from all causes between high egg consumption (7+ eggs per week) and low consumption (under one egg per week) and deaths due to cardiovascular disease, ischaemic heart disease or stroke. An analysis of the medical scientific literature was also undertaken and when these results were added to existing study results, it was seen that 7+ eggs/week may even be associated with a small reduction in stroke risk.
Xu L et al. Egg consumption and the risk of cardiovascular disease and all-cause mortality: Guangzhou Biobank Cohort Study and meta-analyses. Eur J Nutr. 2018 Apr 21. [Epub ahead of print]