A higher consumption of dietary cholesterol appears to be significantly associated with a higher risk of incident cardiovascular disease

In March 2019 researchers from the USA published the results of their study to assess the association of dietary cholesterol or egg consumption with cardiovascular disease (fatal and non-fatal coronary heart disease, stroke, heart failure, and other deaths due to cardiovascular disease). Information on diet was self-reported. 29,615 participants (average age 52 years, 45% male) were followed up for an average 17.5 years during which time there were 5,400 cardiovascular events and 6,132 all-cause deaths. Results showed that each additional 300 mg of dietary cholesterol or additional half an egg consumed per day was significantly associated with a higher risk of cardiovascular disease and all-cause mortality. However, the association between egg consumption and cardiovascular disease and all-cause mortality did not appear to be significant after taking into account dietary cholesterol consumption.

Zhong VW et al. Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality. JAMA. 2019 Mar 19;321(11): 1081-1095

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