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Here’s this not-so-good news for all the egg lovers out there. A recent study found that egg yolk contains higher level of cholesterol which eventually increases the chances of heart disease and premature death.

Egg yolks are one of the richest sources of dietary cholesterol among all the generally consumed foods. One large egg has 186 milligrams of dietary cholesterol in the yolk. The researchers made a data of 29,615 U.S. racially and ethnically diverse people to interpret whether eating dietary cholesterol or eggs were somehow connected to cardiovascular disease and death which has been a point of debate quite for sometimes. The study was published in the journal JAMA.

What the study wants to convey is about the cholesterol, which happens to be high in eggs and especially yolks, and as a part of healthy diet, people should curb their daily intake of cholesterol. The reduced intake of cholesterol will result in decreased risks of heart diseases.
“Our study showed if two people had exact same diet and the only difference in diet was eggs, then you could directly measure the effect of the egg consumption on heart disease. We found cholesterol, regardless of the source, was associated with an increased risk of heart disease.” said corresponding study author Norrina Allen.

The data for the study was made by using food frequency questionnaires or by taking hold of the diet history. The study had up to 31 years of follow up, during which 5,400 cardiovascular events and 6,132 all-cause deaths were diagnosed.
The study drawn the conclusion that eating 300 mg of dietary cholesterol per day was associated with 17% higher risk of incident cardiovascular disease and 18% higher risk of all-cause deaths. The cholesterol was the main factor independent of saturated fat consumption and other dietary fat. Furthermore, just eating three to four eggs per week was associated with 6% higher risk of cardiovascular disease and 8% higher risk of any cause of death.

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