Egg consumption, cardiovascular diseases and type 2 diabetes

Area of Science:

• Nutritional Science
• Cardiovascular Health
• Metabolic Disorders

Background:

• Eggs are nutrient-dense, containing essential fatty and amino acids, and are a significant source of dietary cholesterol.
• Past dietary guidelines (since the 1970s) recommended limiting egg consumption to 2-4 per week for the general population.
• More restrictive egg intake advice was given to individuals with cardiovascular disease (CVD) and type 2 diabetes (T2D).

Purpose of the Study:

• To evaluate the established recommendation to reduce dietary cholesterol and egg intake for lowering the risk of CVD and T2D.
• To determine if limiting egg consumption is a necessary strategy for preventing these chronic conditions.

Main Methods:

• Conducted three web-based literature searches focusing on human studies (observational and interventional).
• Included studies published within the 10 years preceding spring 2015.
• Analyzed data to assess the impact of egg consumption on CVD and T2D risk markers.

Main Results:

• High-quality intervention studies showed no significant effect of increased egg consumption on CVD and T2D risk markers in healthy individuals and those with T2D.
• Observational studies suggested that observed risks associated with high egg intake might stem from accompanying dietary patterns or other risk factors.
• Overall dietary patterns, physical activity, and genetics are more influential on CVD and T2D predisposition than egg consumption alone.

Conclusions:

• Consuming up to seven eggs per week is considered safe for the general population.
• Individuals with established CVD or T2D should prioritize a healthy lifestyle, with egg consumption being a secondary consideration.
• The focus on limiting egg intake may be less critical than previously thought for preventing CVD and T2D.