How does egg consumption impact atherosclerosis/cardiovascular disease risk? I'd especially welcome experimental studies.
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1That's a terse and yet broad question. If you could expand on your current research and reasoning? e.g. Is it mainly about cholesterol in chicken eggs?– LаngLаngСCommented Sep 23, 2017 at 20:29
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Maybe cardiology testing has been done on UK islands where they live on sea bird eggs for months and then eat preserved eggs the rest of the year.– blacksmith37Commented Sep 24, 2017 at 1:50
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Exactly! I'm curious about the impact of chicken egg consumption, assuming (nearly) vacuum sealed experimental conditions. Eggs contain a mix of MUFAs, PUFAs, sat, & trans fats, etc...What's their rough net effect?– user16520Commented Sep 24, 2017 at 3:11
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You did go through these: ncbi.nlm.nih.gov/pubmed/…, did you?– cbeleitesCommented Sep 24, 2017 at 18:53
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I had not. Just getting around to looking into this question; apologies for my laziness.– user16520Commented Sep 24, 2017 at 19:19
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1 Answer
Consumption of 1-2 eggs per day is not associated with an increased risk of cardiovascular disease, according to the following systematic reviews of studies:
This meta-analysis suggests that egg consumption is not associated with the risk of CVD and cardiac mortality in the general population. However, egg consumption may be associated with an increased incidence of type 2 diabetes among the general population and CVD comorbidity among diabetic patients.
Results from randomized controlled trials suggest that consumption of 6 to 12 eggs per week, in the context of a diet that is consistent with guidelines on cardiovascular health promotion, has no adverse effect on major CVD [cardiovascular] risk factors in individuals at risk for developing diabetes or with type 2 diabetes. However, heterogeneities in study design, population included and interventions prevent firm conclusions from being drawn.
A high egg diet in the context of a background diet that is low in saturated fats (a polyunsaturated to saturated fat ratio > 0.7), or a diet that replaces saturated fats with poly- and mono-unsaturated fats, is likely to result in positive or no adverse changes in LDL cholesterol, and could be safely advised.
You can also check this answer.
In some individuals, consumption of eggs, which are high in cholesterol, may increase LDL cholesterol levels and thus increase the risk of cardiovascular disease (Nutrients, 2015). In most individuals, high cholesterol intake is not associated with high blood cholesterol levels, though.
Overall, recent intervention studies with eggs demonstrate that the additional dietary cholesterol does not negatively affect serum lipids, and in some cases, appears to improve lipoprotein particle profiles and HDL functionality.
