More on Eggs -

A limited consumption of eggs has been widely recommended
to lower blood cholesterol and prevent cardiovascular
disease, although epidemiologic studies on egg consumption
and such health risks are scarce. In an analysis of the
dietary habits of over 100,000 participants in the Nurses'
Health Study and the Health Professionals Follow-up Study,
researchers found no significant increase in risk for
coronary heart disease (CHD) or stroke in those who consumed
up to 7 eggs per week. Egg consumption was, however, linked to
higher CHD risk in those with diabetes mellitus.

Reference: Hu, F., Stampfer, M. et al.
1999. A
prospective study of egg consumption
and risk of
cardiovascular disease in men and
women. J. Am.
Med. Assoc. 281(15):1387-1394.

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