Study linking eggs with cardiovascular disease “only adds more noise” to cholesterol debate

10 Feb 2021 --- Cholesterol from egg consumption increases the risk of cardiovascular disease (CVD) and death in the US, according to a population-based study published in PLOS Medicine. 

The findings drawn over 16 years from over 520,000 participants show a positive correlation between egg consumption and death.

Of the more than 129,000 deaths that occurred, a 7 percent increased mortality risk was found for every half egg eaten per day. 

The research is the latest in an ongoing debate over the role egg consumption may play in promoting cholesterol and causing CVD. A range of experts has criticized the latest findings, pointing to what they say is the study’s lack of proper design. 

Nevertheless, the study authors are suggesting that consumers replace eggs with other protein sources in their diets and are calling on the US government to include the advice in future dietary guidelines.

Higher egg consumption was linked with lower levels of education and high levels of lifestyle habits such as smoking and overeating.What risk do eggs really pose? 
The study drew its results from questionnaires mailed to over 3.5 million US adults between 50 and 71 years registered with the American Association of Retired Persons.

The questionnaires covered a broad range of information, including demographics, lifestyle characteristics and diet history.

Dietary assessments were then made according to separate food frequency questionnaires (FFQ), including information on egg consumption, both quantity and quality. 

After adjusting for lifestyle factors, other dietary features and health conditions, the researchers found a stark increase in CVD disease rates among those with a higher egg intake. 

“The increase in all-cause, CVD, and cancer mortality associated with egg consumption was largely influenced by cholesterol intake. Egg white or a substitute consumption was related to lower mortality,” notes the study.

The connection between cholesterol and egg is already driving innovation in the F&B industry.

The experts respond 
A number of dietary and scientific experts have issued statements on the study, pointing to flaws in its design and warning against misinterpretation of the results. 

The fact that a majority of consumers with high egg intakes were at baseline poorly educated and already suffering several health issues and lifestyle habits such as obesity and smoking has driven some to contest the evidence. 

Bruce Griffin, a professor of nutritional metabolism at the University of Surrey, UK, says these characteristics confound the results even after adjustment. 

“The findings of this study are inconsistent with what we understand about the relatively minor effects of eggs and dietary cholesterol on blood cholesterol and cardiovascular disease, in comparison to the myriad of other risk factors for this disease,” he asserts. 

“They are also at odds with evidence showing a high intake of eggs and dietary cholesterol are markers of an unhealthy diet and lifestyle, and not directly linked to disease mortality.”

Riyaz Patel, a cardiologist at the University College London, says the research further confounds an already blurry debate. 

“Despite many years of research, this question about eggs and health has not been answered, with multiple observational studies over the last few decades showing conflicting results – some suggesting moderate egg intake is good, while others suggesting it may be bad.” 

“This study, although well-conducted, unfortunately only adds more noise to the discussion.”

Edited

By Louis Gore-Langton