The researcher, who served as the study’s lead author, also works as an investigator with the Population Health Research Institute at McMaster University.
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"Also, no association was found between egg intake and blood cholesterol, its components or other risk factors,” she added. “These results are robust and widely applicable to both healthy individuals and those with vascular disease."
The new study, which was published in The American Journal of Clinical Nutrition, differs from older ones that tracked people for five years compared to the 10 years on the recent one, Reuters reported.
“Previous studies on egg consumption and diseases have been contradictory because most of these studies were relatively small or moderate in size and did not include individuals from a large number of countries,” Dehghan told the news outlet.
In the big study, participants included people from Asia and Africa, where according to Dehghan, eggs are least likely to harm hearth health because of people’s consumption of high-carbohydrate diets.
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Smaller studies, meanwhile, have indicated that the risk of heart disease or death may not be increased by infrequent consumption of eggs, but Dr. Luc Djousse an associate epidemiologist in the Division of Aging at Brigham and Women’s Hospital in Boston, said research on consuming seven or more eggs a day is not conclusive. Djousse was not involved in the new study.
Still, the American Heart Association recommends only eating one egg a day or consuming two egg whites.