Eating Whole Eggs May Harm Your Heart Health, Study Says

Zhejiang University researchers found that eating whole eggs and cholesterol increases mortality risk, while egg whites and egg substitutes reduce it.

Eggs and cholesterol are a source of debate, and large-scale studies are scarce.

Data from the National Institutes of Health-American Association of Retired Persons Diet and Health Study (n=521,120) was used in the study.

41.2% were female and 91.8% were non-Hispanic white. They're from 6 states and 2 cities.

All-cause mortality was found to be significantly increased in those who reported eating whole eggs on a food questionnaire.

The risk of dying rose 19% for every 300 milligrammes of cholesterol taken daily and 7% for every half an egg.

Egg whites or egg substitutes reduced mortality risk. Half an egg white or substitute reduced heart disease mortality by 3%.

To improve cardiovascular health and lifespan, the results suggest that people should eat fewer whole eggs and more egg whites or egg substitutes.

The research was published in PLOS Medicine and conducted by Yu Zhang et al.

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