(HealthDay News) — One egg per day is not tied to an increase in the risk for heart disease, including cholesterol levels, according to a study published online in the American Journal of Clinical Nutrition.

Mahshid Dehghan, PhD, from McMaster University in Hamilton, Ontario, Canada, and colleagues assessed the association of egg consumption with blood lipids, cardiovascular disease (CVD), and mortality in large global studies involving 146,011 individuals from 21 low-, middle-, and high-income countries (the Prospective Urban Rural Epidemiology [PURE] study). An additional 31,544 patients with vascular disease in two multinational prospective studies were included.

The researchers found that in the PURE study, there were 14,700 composite events (8932 deaths and 8477 CVD events). When excluding participants with a history of CVD, higher egg intake (at least 7 eggs/week versus less than 1 egg/week) was not significantly associated with blood lipids, the composite outcome (hazard ratio [HR], 0.96; 95%  confidence interval [CI], 0.89 to 1.04; P-trend = 0.74), total mortality (HR, 1.04; 95% CI, 0.94 to 1.15; P-trend = 0.38), or major CVD (HR, 0.92; 95% CI, 0.83 to 1.01; P-trend = 0.20). In an analysis of participants in the studies with existing vascular disease, similar results were seen for the composite outcome (HR, 0.97; 95% CI, 0.76 to 1.25; P-trend = 0.09), total mortality (HR, 0.88; 95% CI, 0.62 to 1.24; P-trend = 0.55), and major CVD (HR, 0.97; 95% CI, 0.73 to 1.29; P-trend = 0.12).

“Our findings indicate that moderate egg intake (one egg/day) does not increase the risk of CVD or mortality among those with or without a history of CVD or diabetes,” the authors write.

Reference

Dehghan M, Mente A, Rangarajan S, et al. Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries. Am J Clin Nutr.