Study finds no link between eating eggs and increased cardiovascular risk

Recently, Jean-Philippe Drouin-Chartier and Frank B Hu of Harvard University, among others, analyzed data from three large queues and 27 other studies in the United States and found that eating one more egg a day was not significantly related to an increased cardiovascular risk. In turn, there was an 8% reduction in cardiovascular risk in the Asian population.

If you eat less than one egg a day and eat 2 more slices of bacon, 85g fresh red meat, or 240mL of whole milk, respectively, the cardiovascular risk increased by 15%, 10% and 11%. The study was published in the journal BMJ.

Eggs are nutritious and rich in high-quality protein, iron, unsaturated fatty acids, phospholipids and carotene at a bargain price. But it is also a major source of cholesterol in the diet.

Cholesterol is one of the causes of many cardiovascular diseases. However, although diet plays an important role in the development of cardiovascular disease, the relationship between cholesterol and cardiovascular risk in food is inconclusive, and even whether eating eggs increases cardiovascular risk has been reversed many times.

Moreover, the individual components of the diet are not independent. For example, if you eat one more egg, you may eat two fewer slices of bacon. Processed meatproducts such as bacon, in addition to their own cholesterol content is not low, but also under the action of intestinal bacteria to produce triamcinolone oxide, promote cholesterol deposits into the walls of blood vessels, resulting in greater cardiovascular risk.

This time, the researchers first analyzed three large cohort studies conducted in the US – the First and Second Nurses’ Health Study (NHS and NHS II) for women, and the NHS men’s version of HPFS. These queues collect information on disease diagnosis, disease risk factors, drug use and lifestyle characteristics through questionnaires every two years, which can be said to be very detailed.

After excluding participants with cardiovascular disease, cancer or type 2 diabetes at baseline, 83,349, 90,214 and 42,055 people in the NHS, NHS II and HPFS were included in the analysis. Of the 554,0314 years of follow-up records, 14,806 had cardiovascular disease, including 9010 cases of coronary heart disease and 5903 strokes.

In terms of egg intake, NHS and HPFS participants ate 0.42 and 0.34 more eggs per day at baseline, respectively, but then gradually decreased under the influence of cholesterol fear in the 1980s and remained stable after 1994. And because of the late start, NHS II’s egg intake has always been low, averaging 0.18 a day. Only 1.24 percent of those who ate at least one egg a day in three queues, and 0.20 percent at least two a day.

Study finds no link between eating eggs and increased cardiovascular risk

Overall, eating more eggs was associated with higher BMI, less exercise in women, and smoking in men. And people who eat more eggs tend to eat more red meat and processed grains, drink more whole milk and sugary drinks, and naturally eat more calories.

But after excluding the effects of age, lifestyle and dietary characteristics, the researchers found no significant difference in cardiovascular risk between people who ate at least one egg a day compared to those who couldn’t eat one egg a month. The results were consistent and there was no significant difference in people of different ages, BMI, blood pressure, and blood cholesterol.

But replacing one egg a day with two slices of bacon, 85g fresh red meat, or 240mL of whole milk was associated with a 15%, 10% and 11% increased cardiovascular risk, respectively. At least eggs are healthier than these foods! If eggs are replaced with healthy foods such as fish, poultry and beans, the cardiovascular risk will not be significantly reduced.

The researchers then combined the results with a meta analysis of 27 previous studies, including the one presented in May. The study included a total of 17,0108 participants with follow-up periods ranging from 5.8 to 32 years, with a total of 139,195 cardiovascular events.

Similar to previous results, in a broader meta analysis, there was no significant correlation between how much eggs were eaten and cardiovascular risk. In the Asian population, which is dominated by Chinese, eating one more egg a day was also associated with an 8% reduction in cardiovascular risk.

For this result, the researchers suggest it may be related to Chinese eating fewer eggs. For example, one of the largest Asian studies included in the analysis found that the Chinese Kato biosample bank, which had an 18 percent lower daily egg and cardiovascular risk, ate an average of 0.76 eggs per day, less than in Europe and the U.S.

In addition, Chinese eat eggs often with a variety of dishes, and Europeans and The People are mostly with red meat, processed meat or refined grains to eat together, which may also have a certain impact on the results. The study, which previously found that eating eggs was associated with increased cardiovascular risk, included all U.S. data and may have had an impact on mixed factors like red meat.

Whether eggs will increase cardiovascular risk, or leave it to the academic community to slowly compete. It can go back and forth many times, at least to explain how many eggs to eat on the cardiovascular effect should be small. In any case, nutritional balance is king.