No link between egg consumption and coronary heart disease

A recent study carried out by Scrafford, Barraj, Tran & Mink in the USA, reports that there is no definitive link between egg consumption and increased coronary heart disease or stroke mortality.

Using the National Health and Nutrition Examination Survey 1988-1994 (NHANES III), the relationship between egg consumption and coronary heart disease and stroke mortality was investigated, and the results show that there is "no significant positive association between eating eggs and suffering these illnesses".

A cross sectional study also found that egg consumption was not associated with elevated serum cholesterol concentrations.

The researchers also looked specifically at a group of men and women with self-reported type 2 diabetes; still results did not show a significant positive association between egg consumption and coronary heart disease and stroke mortality.

The full report from Scrafford, Barraj, Tran & Mink can downloaded by clicking on the link below: