Eating eggs does not appear to increase the risk of cardiovascular disease or stroke

Cutting back on egg consumption has been widely recommended as a way to lower blood cholesterol levels and prevent coronary heart disease. Is this valid advice? Recently, researchers took a close look at the egg-eating habits and heart health of 118,000 men and women. The scientists reported that "we found no evidence of an overall significant association between egg consumption and risk of CHD [coronary heart disease] in either men or women." In fact, they found that people who ate from 5 to 6 eggs per week had a lower risk of heart disease than those who ate less than one egg per week.

One wonders what the scientists would find if they looked at the heart health of those lucky people who eat eggs from pastured hens?

(Hu, F. B., M. J. Stampfer, et al. (1999). "A prospective study of egg consumption and risk of cardiovascular disease in men and women." JAMA 281(15): 1387-94.)