For decades, the humble egg has been at the center of nutritional controversy. Once demonized as a high-cholesterol culprit, today’s research paints a far more nuanced picture. Below is a summary of what doctors and large-scale studies currently reveal about what eating eggs frequently may cause — both the potential benefits and the possible risks.
✅ Potential Benefits: What “frequent” egg consumption may cause (positively)
A recent large cohort study of adults aged 70+ found that those who ate eggs 1-6 times per week had a 29% lower risk of cardiovascular disease-related death, compared to those who rarely ate eggs.
In a Chinese population of 416,213 adults followed for ~9 years, eating about one egg per day was associated with a 26% lower risk of hemorrhagic stroke and 12% lower risk of ischemic heart disease vs. those who ate almost no eggs.
One controlled study found that eating two eggs a day in the context of a low saturated-fat diet did not raise LDL (“bad”) cholesterol — suggesting that eggs themselves might not be the issue.
What might be behind the benefits?
Eggs are nutrient-dense: they provide high-quality protein, B-vitamins (including choline), fat-soluble vitamins (A, D, E, K), and important minerals.
Also, the notion that dietary cholesterol automatically equals higher blood-cholesterol is being challenged by newer research.
⚠️ Possible Risks: What eating eggs frequently may cause (negatively)
Some older studies suggested that high egg consumption (especially yolks) might accelerate arterial plaque formation — one 2012 study found that frequent egg yolk consumption was “about two-thirds as bad as smoking” in terms of carotid plaque build-up.
There are warnings that eating.....
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