Eggs are widely consumed in many societies and are often viewed as a good source of protein and other dietary nutrients. However, there is a large body of evidence on dietary lipids and associated risks of cardiovascular and other diseases and mortality, and similar concerns exist around egg consumption and the consequent burden of dietary cholesterol. Pan Zhuang and co-workers' study reported consumption of eggs and cholesterol and associated health outcomes in a large US population, aiming to quantify the implied health risks for people who eat egg yolks, egg whites and other sources of dietary protein. The authors also discuss possible changes to dietary guidelines.
Image Credit: Michael Bußmann, Pixabay
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