This might feel like a flashback to the early nineties, but eggs are back in the spotlight because of their cholesterol content. A recent research published by the Journal of American Medical Association (JAMA), analyzed the impact of egg consumption on the incidence of cardiovascular disease of 29,615 U.S. men and women over a period of 31 years. The study found that the consumption of eggs in the diet, are directly related to incidences of cardiovascular disease, stroke, and overall mortality. However, in the US population, eggs account for 25% of total dietary cholesterol, while red meat accounts for 42% of total dietary cholesterol. Although this research opens the dialogue for dietary recommendations regarding cholesterol, previous research cannot be excluded from the big picture which demonstrates that low to moderate egg intake is not associated with a higher risk of CVD in generally healthy people.
