In January 2018 researchers from Denmark published the results of their review of the medical scientific literature to assess the recommendation to lower the dietary intake of cholesterol and especially egg consumption to reduce the risk of cardiovascular disease and diabetes type 2. Results showed that high-quality studies have found increasing egg consumption had no effect on risk of cardiovascular disease and diabetes type 2 in healthy individuals as well as individuals with diabetes type 2. A further analysis revealed that the increased risk found previously were more likely to be due to a dietary pattern often accompanying high egg intake and/or other risk factors in individuals with a high egg consumption. Dietary patterns, physical activity and genetics appear to affect the risk of cardiovascular disease and diabetes type 2 more than a single food item such as eggs. The researchers concluded that up to seven eggs per week could safely be consumed, but in patients with established cardiovascular disease or diabetes type 2 it should only be with special emphasis on a healthy lifestyle.
Geiker NRW et al. Egg consumption, cardiovascular diseases and type 2 diabetes. Eur J Clin Nutr. 2018 Jan;72(1):44-56