27 Sep Eggs Not Linked To Heart Attack or Stroke
MedicalResearch.com Interview with:
Susanna C. Larsson PhD, Associate Professor
Associate professor, Nutritional Epidemiology
Institute of Environmental Medicine
Medical Research: What are the main findings?
Dr. Larsson: A high dietary cholesterol intake has been postulated to increase the risk of cardiovascular disease. Egg is a rich source of dietary cholesterol and has been positively associated with risk of heart failure in previous prospective studies. High consumption of eggs has also been associated with a higher risk of myocardial infarction in diabetic patients.
Medical Research: What is the background for this study?
Dr. Larsson: We investigated the association between egg consumption and risk of cardiovascular diseases in two population-based prospective cohort studies of approximately 38,000 Swedish men and 33,000 Swedish women. Findings from our study indicate that egg consumption does not increase the risk of myocardial infarction, ischemic stroke, or hemorrhagic stroke. High egg consumption (one or more times per day) was associated with an elevated risk of heart failure in men but not in women. Egg consumption was not associated with an increased risk of heart failure, myocardial infarction, or stroke in individuals with diabetes.
Medical Research: What should clinicians and patients take away from your report?
Dr. Larsson: The take-home message is that egg consumption probably does not increase the risk of myocardial infarction or stroke.
Medical Research: What recommendations do you have for future research as a result of this study?
Dr. Larsson: Whether high egg consumption increases the risk of heart failure warrants further study.
Egg consumption and risk of heart failure, myocardial infarction, and stroke: results from 2 prospective cohorts
Am J Clin Nutr ajcn119263; First published online September 23, 2015.doi:10.3945/ajcn.115.119263
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Susanna C. Larsson (2015). Eggs Not Linked To Heart Attack or Stroke