According to older dietary guidelines, weekly egg consumption should not exceed 4, while for high-risk groups (cardiovascular or type 2 diabetic patients) the number was even lower.
According to newer scientific findings however, dietary cholesterol is not related to cholesterol in the blood.
A recent meta-analysis of studies conducted over the last 10 years by Danish researchers concluded that there is no correlation between higher egg consumption and increased risk of cardiovascular disease or type 2 diabetes. It also found no substantial correlation with higher cholesterol levels.
Scientists have found that there is little or no correlation between egg consumption and risk for type 2 diabetes in follow-up studies over seven years.
It has also been shown that in healthy people and people with type 2 diabetes there are no correlations between egg consumption and coronary artery calcification, an indicator of atherosclerosis development.
Among those at higher risk for cardiovascular events, egg consumption was inversely proportional to dyslipidaemia (high cholesterol and high triglycerides), and in some cases those who consumed more eggs had a less visible atherosclerotic plaque when subjected to coronary angiography.
Regarding the effect of eggs on cholesterol levels, well-designed studies did not detect adverse effects of a high consumption (1 to 3 eggs per day) versus low egg consumption for up to one year between healthy adults and type 2 diabetics or people with metabolic syndrome.
In conclusion, researchers say, up to 7 eggs a week can be safely consumed, but in patients with established cardiovascular disease or type 2 diabetes only with a particular emphasis on a healthy lifestyle.
Eggs slightly increase total and LDL cholesterol, but almost always the protective HDL cholesterol, so the theoretical risk is virtually unchanged.
On the other hand, they have many nutrients and may ultimately reduce the risk of coronary heart disease. Also do not increase triglycerides.
The data were published in the journal European Journal of Clinical Nutrition.
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