Higher consumption of dietary cholesterol or eggs is associated with an increased risk of incident cardiovascular disease (CVD) and all-cause death in a dose–response relationship, according to an analysis of individual participant data pooled from six prospective cohorts from the USA. The analysis included 29,615 participants (44.9% men, 31.1% black, mean age 51.6 years at baseline), and the median duration of follow-up was 17.5 years. Each additional 300 mg of dietary cholesterol consumed per day was associated with an increased risk of CVD (adjusted HR 1.17) and all-cause death (adjusted HR 1.18). Similarly, each additional half egg consumed per day was associated with an increased risk of CVD (adjusted HR 1.06) and all-cause death (adjusted HR 1.08). “These results should be considered in the development of dietary guidelines,” conclude the researchers.
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Zhong, V. W. et al. Associations of dietary cholesterol or egg consumption with incident cardiovascular disease and mortality. JAMA 321, 1081–1095 (2019)
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Lim, G.B. Eating eggs is linked to increased risk of CVD. Nat Rev Cardiol 16, 320 (2019). https://doi.org/10.1038/s41569-019-0190-5
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DOI: https://doi.org/10.1038/s41569-019-0190-5