A recent review of high-quality studies on hen's eggs reveals that eggs are nutritious and no longer considered a risk factor for hypercholesterolemia and cardiovascular disease (CVD). They provide essential nutrients like choline, folate, vitamin D, iodine, and B vitamins, along with high-quality protein. Studies suggest that eggs can support optimal body composition, increase muscle protein synthesis, and lower fat mass.
Observational studies show that higher egg consumption is associated with either a neutral effect or a modestly reduced risk of CVD. However, there are inconsistencies between observational and randomized controlled trial (RCT) data regarding type 2 diabetes (T2D) incidence and risk of CVD in people with T2D. To reduce infant allergy risk, it is also recommended to introduce eggs into their weaning diets earlier.
Overall, the evidence points to eggs being a nutritious food with broad health benefits. We all may benefit from higher egg intakes than are currently consumed. So, enjoy eggs as part of a healthy diet!
Myers, M., Ruxton, C.H.S., 2023. Eggs: Healthy or Risky? A Review of Evidence from High Quality Studies on Hen’s Eggs. Nutrients 15, 2657.
