Egg Consumption Increases Mortality Risk

Egg consumption increases risk for all-cause and cardiovascular disease mortality, according to a study published in the European Journal of Nutrition. Researchers compared egg intake with mortality risk in 20,562 participants with no cancer or heart disease diagnoses from the Moli-sani Study cohort. After a median 8.2 years, those who consumed more than four eggs per week increased their risk of death from all causes, heart disease, and cancer when compared to those who consumed zero eggs or one egg per week. A more moderate intake of two to four eggs per week increased the risk for cancer mortality and all-cause and heart disease mortality by 22% and 43%, respectively. For participants with hypertension and hyperlipidemia, an increase of one egg per week increased mortality risk. Higher dietary cholesterol and total cholesterol from egg intake accounted for the increased mortality risk. These results suggest that dietary guidelines discourage egg consumption, especially for high-risk individuals with hypertension and hyperlipidemia.