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Member Research & Reports

Member Research & Reports

Northwestern: Study Reports Eating Eggs and Cholesterol Linked to Heart Disease and Death Risk

A large new Northwestern Medicine study published in JAMA reports adults who ate more eggs and dietary cholesterol had a significantly higher risk of cardiovascular disease and death from any cause.

“The take-home message is really about cholesterol, which happens to be high in eggs and specifically yolks,” said co-corresponding study author Dr. Norrina Allen, associate professor of preventive medicine in the division of epidemiology. “As part of a healthy diet, people need to consume lower amounts of cholesterol. People who consume less cholesterol have a lower risk of heart disease.”

Egg yolks are one of the richest sources of dietary cholesterol among all commonly consumed foods. One large egg has 186 milligrams of dietary cholesterol in the yolk.

Other animal products such as red meat, processed meat and high-fat dairy products (butter or whipped cream) also have high cholesterol content, said lead author Dr. Wenze Zhong, a postdoctoral fellow in preventive medicine at Northwestern.

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