Extensive prospective cohort studies and meta-analyses generally find no significant association between moderate egg consumption and increased cardiovascular disease risk in the general population. However, some studies and clinical trials note specific risks regarding biomarkers, heart failure, or vulnerable populations such as diabetics and stroke survivors.
Introduction Heart failure (HF) remains a major health problem affecting 5.7 million adults in USA. Data on the association of egg consumption with incident HF have been inconsistent. We, therefore, conducted this meta-analysis of prospective cohort studies to assess the relation of egg consumption with incident HF in the general population. Methods Using extensive online search, we conducted a meta-analysis of new onset HF following exposure to egg consumption. A random effects model was used and between studies heterogeneity was estimated with I2. Publication bias was assessed graphically using a funnel plot. All analyses were performed with Comprehensive Meta-Analysis (version 2.2.064). Results We identified four prospective cohorts for a total of 105,999 subjects and 5,059 cases of new onset HF. When comparing the highest (≥1/day) to the lowest category of egg consumption, pooled relative risk of HF was 1.25 (95% confidence interval = 1.12–1.39; p = 0.00). There was no evidence for heterogeneity (I2 = 0%) nor publication bias. On sensitivity analysis, stratification by gender differences, follow-up duration, and region where study was conducted did not alter the main conclusion. Conclusion Our meta-analysis suggests an elevated risk of incident HF with frequent egg consumption.
Recently, some studies have focused on the relationship between dietary protein intake and the risk of type 2 diabetes mellitus (T2DM), but the conclusions have been inconsistent. Therefore, in this paper, a systematic review and meta-analysis of cohort studies regarding protein consumption and T2DM risk are conducted in order to present the association between them. We searched the PubMed and Embase databases for cohort studies on dietary protein, high-protein food consumption and risk of T2DM, up to July 2017. A summary of relative risks was compiled by the fixed-effect model or random-effect model. Eleven cohort studies regarded protein intake and T2DM (52,637 cases among 483,174 participants). The summary RR and 95% CI (Confidence Interval) of T2DM was 1.12 (1.08-1.17) in all subjects, 1.13 (1.04-1.24) in men, and 1.09 (1.04-1.15) in women for total protein;1.14 (1.09-1.19) in all subjects, 1.23 (1.09-1.38) in men, and 1.11 (1.03-1.19) in women for animal protein; 0.96 (0.88-1.06) in all subjects, 0.98 (0.72-1.34) in men, and 0.92 (0.86-0.98) in women for plant protein. We also compared the association between different food sources of protein and the risk of T2DM. The summary RR (Relative Risk) and 95% CI of T2DM was 1.22 (1.09-1.36) for red meat, 1.39 (1.29-1.49) for processed meat, 1.03 (0.89-1.17) for fish, 1.03 (0.64-1.67) for egg, 0.89 (0.84-0.94) for total dairy products, 0.87 (0.78-0.96) for whole milk, 0.83 (0.70-0.98) for yogurt, 0.74 (0.59-0.93) in women for soy. This meta-analysis shows that total protein and animal protein could increase the risk of T2DM in both males and females, and plant protein decreases the risk of T2DM in females. The association between high-protein food types and T2DM are also different. Red meat and processed meat are risk factors of T2DM, and soy, dairy and dairy products are the protective factors of T2DM. Egg and fish intake are not associated with a decreased risk of T2DM. This research indicates the type of dietary protein and food sources of protein that should be considered for the prevention of diabetes.
Diverse notions exist regarding egg intake, which is one of the main sources of dietary cholesterol, and its effect on blood lipids. We conducted this study to update the previous meta-analysis for their flaw in calculated effect size. PubMed, Scopus, ISI, and Cochrane were searched up to April 2019, for relevant randomized controlled clinical trials. Mean changes in total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C), triglyceride (TG), very low-density lipoprotein cholesterol (VLDL-C), LDL-C/HDL-C, TC/HDL-C, apolipoprotein (apo)A1, and apoB100 were assessed. Meta-analysis of 66 RCTs with 3,185 participants revealed that egg consumption can significantly increase TC, LDL-C, HDL-C, TC/HDL-C, apoA1/and B100, but there was no significant effect on other serum lipids. Dose-response analysis showed a linear effect for TC, HDL-C, ApoA1, ApoB100, and nonlinear for LDL-C, and TC/HDL-C. In conclusion, intake of more than one egg daily in less than 12 weeks may increase some blood lipids without any changes in the ratio of LDL-C/HDL-C. PRACTICAL APPLICATIONS: There are controversies reports for egg intake, which is one of the main sources of dietary cholesterol. This study provides comprehensive information about the effect of the number of eggs consumed per day (dietary cholesterol) on blood lipids for nutritionists, physicians, researchers, and the general population. In this regard, our results indicated that there is a linear correlation between consumption of greater than one egg per day in a short time (no long time) and increasing lipid profiles which may increase the risk of cardiovascular diseases. However, consumption of one egg daily can be safe and this can be a useful recommendation for prevention of cardiovascular disease and promotion of healthy life which indeed are the potential or actual uses of this research.
This study reviews epidemiological and experimental evidence on the relationship between egg consumption and coronary heart disease (CHD) risks among type II diabetes mellitus (T2DM) individuals and T2DM risk in non‐diabetic subjects. Four of the six studies that examined cardiovascular disease and mortality and egg consumption among diabetics found a statistically significant association. Of the seven studies evaluating incident T2DM and egg consumption, three prospective studies found a statistically significant association. Lack of adjustment for dietary confounders was a common study limitation. Differences in study design, T2DM status, exposure measurement, subject age, control for confounders and follow‐up time limit the feasibility of a meta‐analysis. A small number of experimental studies examined the relationship between egg intake and CHD risk biomarkers among diabetics or individuals with T2DM risk factors. Conflicting results coupled with small sample sizes prevent broad interpretation. Studies among healthy subjects found suggestive evidence that dietary interventions including eggs may reduce the risk of T2DM and metabolic syndrome. Given the study limitations, these findings need to be further investigated.
<h4>Objective</h4>To evaluate the association between egg intake and cardiovascular disease risk among women and men in the United States, and to conduct a meta-analysis of prospective cohort studies.<h4>Design</h4>Prospective cohort study, and a systematic review and meta-analysis of prospective cohort studies.<h4>Setting</h4>Nurses' Health Study (NHS, 1980-2012), NHS II (1991-2013), Health Professionals' Follow-Up Study (HPFS, 1986-2012).<h4>Participants</h4>Cohort analyses included 83 349 women from NHS, 90 214 women from NHS II, and 42 055 men from HPFS who were free of cardiovascular disease, type 2 diabetes, and cancer at baseline.<h4>Main outcome measures</h4>Incident cardiovascular disease, which included non-fatal myocardial infarction, fatal coronary heart disease, and stroke.<h4>Results</h4>Over up to 32 years of follow-up (>5.54 million person years), 14 806 participants with incident cardiovascular disease were identified in the three cohorts. Participants with a higher egg intake had a higher body mass index, were less likely to be treated with statins, and consumed more red meats. Most people consumed between one and less than five eggs per week. In the pooled multivariable analysis, consumption of at least one egg per day was not associated with incident cardiovascular disease risk after adjustment for updated lifestyle and dietary factors associated with egg intake (hazard ratio for at least one egg per day <i>v</i> less than one egg per month 0.93, 95% confidence interval 0.82 to 1.05). In the updated meta-analysis of prospective cohort studies (33 risk estimates, 1 720 108 participants, 139 195 cardiovascular disease events), an increase of one egg per day was not associated with cardiovascular disease risk (pooled relative risk 0.98, 95% confidence interval 0.93 to 1.03, I<sup>2</sup>=62.3%). Results were similar for coronary heart disease (21 risk estimates, 1 411 261 participants, 59 713 coronary heart disease events; 0.96, 0.91 to 1.03, I<sup>2</sup>=38.2%), and stroke (22 risk estimates, 1 059 315 participants, 53 617 stroke events; 0.99, 0.91 to 1.07, I<sup>2</sup>=71.5%). In analyses stratified by geographical location (P for interaction=0.07), no association was found between egg consumption and cardiovascular disease risk among US cohorts (1.01, 0.96 to 1.06, I<sup>2</sup>=30.8%) or European cohorts (1.05, 0.92 to 1.19, I<sup>2</sup>=64.7%), but an inverse association was seen in Asian cohorts (0.92, 0.85 to 0.99, I<sup>2</sup>=44.8%).<h4>Conclusions</h4>Results from the three cohorts and from the updated meta-analysis show that moderate egg consumption (up to one egg per day) is not associated with cardiovascular disease risk overall, and is associated with potentially lower cardiovascular disease risk in Asian populations.<h4>Systematic review registration</h4>PROSPERO CRD42019129650.
Abstract Objective: This umbrella review provides an overview of the consistency and gaps in the evidence base on eggs and cardiometabolic health. Design: PubMed, Web of Science, Cochrane Library, the Nutrition Evidence Systematic Review and Agency for Healthcare Research and Quality databases were screened for evidence-based reviews in English that assessed human studies on egg consumption and cardiometabolic outcomes. Results: Seven systematic reviews and fifteen meta-analyses were identified, with eighteen of these published since 2015. Overall, the systematic reviews were of low quality, while meta-analyses were of moderate- to high-quality. No association of increased egg intake and risks of heart disease or stroke in the general population were found in the meta-analyses. Increased risk of heart failure was noted in two meta-analyses that analysed the same three cohort studies. Five recent meta-analyses reported no increased risk of type 2 diabetes mellitus (T2DM) in the general population, although increased risk in US-based populations only has been reported. Older (<2013) meta-analyses reported increased risks of cardiovascular disease (CVD) or heart disease in T2DM populations, and no recent evidence-based reviews were identified. Finally, only one meta-analysis reported intervention studies specifically on eggs and biomarkers (i.e. lipids), and the results contradicted those from observation studies. Conclusions: Recent evidence-based reviews conclude that increased egg consumption is not associated with CVD risk in the general population. More research is needed on the positive associations between egg consumption and heart failure and T2DM risk, as well as CVD risk in diabetics, before firm conclusions can be made.
Abstract Eggs are a highly nutritious food and an excellent source of carotenoids, lutein and zeaxanthin, which contribute to antioxidant defenses and ocular health. However, eggs have been viewed skeptically because of their impact on serum cholesterol levels. This review summarizes the evidence from clinical trials, observational studies, and worldwide ecological studies relating egg consumption to serum lipid profiles, antioxidant status, and cardiovascular outcomes. Recent meta-analyses on egg consumption have reported an increase in serum cholesterol but limited or no impact on atherosclerosis and cardiovascular disease risk. Clinical studies have reported that the additional consumption of an egg per day for 4 weeks improved high-density lipoprotein-cholesterol levels and decreased oxidized low-density lipoprotein levels. Most recently, a cross-sectional study of Japanese patients who underwent coronary angiography reported no significant association between egg intake and the prevalence of coronary artery disease or multi-vessel disease. Among patients not receiving lipid-lowering drugs, moderate egg intake (3–4 eggs/week) was associated with a lower prevalence of multi-vessel disease. Furthermore, worldwide ecological analyses have identified a significant negative association between egg intake and the incidence and mortality of ischemic heart disease. Given their high nutritional value, relatively low cost, and the evidence presented, eggs could contribute to healthy diets in many countries worldwide.
association between egg consumption and cardiovascular disorders. A 2013 meta-analysis found no association between egg consumption and heart disease or stroke
Cardiovascular disease (CVD) is any disease involving the heart or blood vessels. CVDs include coronary artery diseases (e.g. angina, heart attack), heart failure, hypertensive heart disease, rheumatic heart disease, cardiomyopathy, arrhythmia, congenital heart disease, valvular heart disease, carditis, aortic aneurysms, peripheral artery disease, thromboembolic disease, and venous thrombosis.
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The relationship between alcohol consumption and cardiovascular disease is complex, and may depend on the amount of alcohol consumed. There is a direct relationship between high levels of drinking alcohol and cardiovascular disease. Drinking at low levels without episodes of heavy drinking may be associated with a reduced risk of cardiovascular disease, but there is evidence that associations between moderate alcohol consumption and protection from stroke are non-causal. Moderate drinking is defined as one drink per day for women or two drinks a day for men. At the population level,…
How Eggs Affect Cholesterol and Your Heart Search Advertisement Advertisement December 10, 2025 / Health Conditions / Heart Health The Relationship Between Eggs, Cholesterol and Heart Health Be mindful of how many eggs you’re eating, how you prepare them and the other sources of saturated fat in your diet Image content: This image is available to view online. View image online ( https://assets.clevelandclinic.org/transform/10c13871-8965-499a-bc2a-18733dace372/eggs-heart-health-174652004 ) Heart-shaped soft-fried eggs on wheat toast Breakfast may be the most important meal of the day, but you may not be sure whether it’s OK for eggs to be on the menu. Are they good for you, despite their saturated fat and cholesterol content? Advertisement Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy People with heart disease and heart disease risk factors can eat eggs as part of a heart-healthy diet. But extra caution is needed, says preventive cardiology dietitian Julia Zumpano, RD, LD . Zumpano explains how to enjoy the benefits of eggs while limiting the risk. How do eggs affect heart health? The relationship between eggs and cardiovascular health has been a subject of debate for a long time. In the past, researchers believed that eating eggs was associated with a higher risk of heart disease . Today, they see things a bit differently. Eggs themselves aren’t good or bad for your heart. Their nutritional profile has strengths and weaknesses, as most foods do. They’re rich in vitamins, minerals, antioxidants and protein. But they’re also a source of saturated fat . What matters isn’t so much whether you eat eggs. It’s how often you eat them, the type you eat, how you prepare them, how healthy your heart is and what else you’re eating. Source of cholesterol Eggs are a source of dietary cholesterol. That’s the type of cholesterol found in the food you e
found in the yolk, so egg whites alone are not as beneficial. In the past, the egg got a bad reputation … Public Health, found no relationship between egg consumption and cardiovascular disease in a population … between those who ate less than one egg a week and those who ate one egg a day. In fact, the protein in eggs
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This check searched the claim as stated. It did not run a separate search for evidence against it.