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eggs being fried on a black surface

Increased Egg Consumption Linked To Mortality

Summary By: | Published: April 18, 2008
Estimated Reading Time: < 1 minute
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EXTERNAL STUDY This is a summary of an external study
This study found that egg consumption resulted in higher cholesterol levels causing an increase in risk of heart disease.

The Physicians’ Health Study found that those who consumed seven or more eggs per week had an almost 25% increased risk of death than those with the lowest egg consumption. The study is based on 21,327 participants with an average 20-year follow-up period.

The Physicians’ Health Study I found a 25% increase in risk of death for those who consume seven or more eggs per week over those with the lowest egg consumption. The risk of death was greater for those with diabetes, compared with those who consumed the least amount of eggs.

These results are linked to cholesterol intake, which is positively correlated to an increased risk of heart disease.

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Citations:

Physicians Committee for Responsible Medicine, Harvard, 2008 United States (National)

Tags:

Animals Used for Food English Human Health Poultry

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