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Egg Consumption and Risk of Cardiovascular Disease: a Critical Review

  • Cardiovascular Care (L Roever, Section Editor)
  • Published:
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Abstract

Purpose of Review

Our aims are to explore the evidence for egg consumption effects on cardiovascular disease risk factors and the relationship between egg consumption with risk of coronary heart disease, stroke, heart failure, hypertension, and also to briefly discuss cardiovascular implications of egg consumption in individuals with diabetes and chronic kidney disease. Additionally, we provide a framework for health professionals when counseling patients on egg consumption as it relates to cardiovascular disease risk, and highlight areas where evidence is inconclusive and in need of future investigation.

Recent Findings

The relationship between egg consumption and cardiovascular diseases remains an area of significant debate among health professionals, as historically, eggs have been seen as potentially harmful if consumed frequently. The majority of existing evidence supports that assertion that moderate egg consumption of up to one egg per day in otherwise healthy individuals is not associated with a higher risk of ASCVD. In fact, eggs are a nutritious staple food that can be consumed in moderation in healthy individuals.

Summary

Diet is all about balance. Moderate egg consumption, i.e., up to one egg per day, is not associated with a higher risk of cardiovascular diseases. Besides, eggs are an affordable food with a high content of many important nutrients.

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Authors and Affiliations

  1. The Michael E. DeBakey VA Medical Center, Houston, TX, USA

    Joshua Hahn, Hani Jneid, Salim S. Virani & Chayakrit Krittanawong

  2. Section of Cardiology, Baylor College of Medicine, 1 Baylor Plaza, Houston, TX, 77030, USA

    Joshua Hahn, Hani Jneid, Salim S. Virani & Chayakrit Krittanawong

  3. Population Health Research Institute, McMaster University, Hamilton, ON, Canada

    Mahshid Dehghan

  4. Nutrition, Health, and Society (NUTRISS) Research Centre, Institute on nutrition and functional foods (INAF), Faculty of pharmacy, Laval University, Quebec City, QC, G1V 0A6, Canada

    Jean-Philippe Drouin-Chartier

  5. Duke Clinical Research Institute, Duke University School of Medicine, Durham, NC, USA

    Robert J. Mentz

  6. Department of Cardiovascular Medicine, Heart and Vascular Institute, Cleveland Clinic, Cleveland, OH, USA

    W. H. Wilson Tang

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  1. Joshua Hahn
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  6. Salim S. Virani
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  7. W. H. Wilson Tang
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  8. Chayakrit Krittanawong
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Contributions

All authors had access to the data and contributed significantly to the work and a role in writing the manuscript.

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Correspondence to Chayakrit Krittanawong.

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Conflict of Interest

Dr. Krittanawong discloses the following relationships – Member of the American College of Cardiology Solution Set Oversight Committee and the American College of Cardiology/American Heart Association (ACC/AHA) Task Force on Performance Measures, The Lancet Digital Health (Advisory Board), European Heart Journal Digital Health (Editorial board), Journal of the American Heart Association (Editorial board), JACC: Asia (Section Editor), and The Journal of Scientific Innovation in Medicine (Associate Editor). Dr. Virani discloses the following relationships: Grant support: Department of Veterans Affairs, World Heart Federation, and Tahir and Jooma Family; Honorarium: American College of Cardiology (Associate Editor for Innovations, acc.org).

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This article is part of the Topical Collection on Cardiovascular Care

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Hahn, J., Dehghan, M., Drouin-Chartier, JP. et al. Egg Consumption and Risk of Cardiovascular Disease: a Critical Review. Curr Emerg Hosp Med Rep 9, 25–37 (2021). https://doi.org/10.1007/s40138-021-00225-w

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