An interesting study found that high egg consumption may be linked to an increased prevalence of coronary atherosclerosis (Choi Y,, 2015).

The study, which examined over 23,000 asymptomatic adults without a history of cardiovascular disease or hypercholesterolemia, found that those who ate seven or more eggs per week had a higher prevalence of detectable coronary artery calcium than those who ate less than one egg per week.



The positive association was more pronounced in individuals with low vegetable intake and those with high BMI (body mass index). The study suggests that the association may be mediated by dietary cholesterol and highlights the importance of considering dietary patterns when examining the health effects of specific foods.


Yuni Choi 1, Yoosoo Chang 2, Jung Eun Lee 3, Sohyun Chun 1, Juhee Cho 4, Eunju Sung 5, Byung-Seong Suh 6, Sanjay Rampal 7, Di Zhao 8, Yiyi Zhang 8, Roberto Pastor-Barriuso 9, Joao A C Lima 10, Hocheol Shin 5, Seungho Ryu 11, Eliseo Guallar. Egg consumption and coronary artery calcification in asymptomatic men and women. Atherosclerosis. 2015 Aug;241(2):305-12.


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  • Category: News
  • Author: Didrik Sopler, Ph.D., L.Ac.
  • Published: 2023-05-27
  • Comments: 0
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