This month on Research Roundup, we talk about the culprit behind a news story that generated a health controversy recently.

What do you think the media touted as the next food ready to knock years off your life? This time it’s not cakes and soda, it’s not red meat, it’s not alcohol…it’s the humble egg.

The egg is the latest in a long line of foods to evoke consumer fear, with the discovery that they were also a source of dietary cholesterol, containing around 300mg per egg. The 1960s was the first time that consumers were told to limit or avoid eggs, despite a lack of research at that time on whether eggs themselves elevated blood cholesterol. Eggs have become a symbol of the negative aspects of the American diet, and fear among the American population of eating eggs may be resulting from a lack of consensus in the scientific community and the widespread marketing of low cholesterol foods.

Dr. Brianna Stubbs unpacks the study behind the batch of fear-mongering headlines. The study in question was published in a well respected journal called JAMA. The paper is called:

Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality. (

After discussing this study, Dr. Brianna references two additional papers to help paint a more balanced picture around egg consumption:

1. Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies. ( />2. Eggs enriched in omega-3 fatty acids and alterations in lipid concentrations in plasma and lipoproteins and in blood pressure. ( />
Should you be worried about eating eggs?


In fact, let’s hear about how you like your eggs cooked in the comments below! 🍳


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