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March 19, 2019

Reconsidering the Importance of the Association of Egg Consumption and Dietary Cholesterol With Cardiovascular Disease Risk

Author Affiliations
  • 1Divisions of Endocrinology, Metabolism and Diabetes, and Cardiology, University of Colorado School of Medicine, Anschutz Medical Campus, Aurora
JAMA. 2019;321(11):1055-1056. doi:10.1001/jama.2019.1850

Nutrition research, in contrast with randomized clinical trials that compare a drug with placebo, is more difficult for many reasons, including complexities in data gathering and changes in human behavior over time. In this issue of JAMA, Zhong and colleagues1 report new insights about a controversial topic, the association of egg consumption and dietary cholesterol with cardiovascular disease (CVD) incidence and all-cause mortality. Clearly, the topic of this study is important to clinicians, patients, and the public at large because the association of egg consumption and dietary cholesterol with CVD, although debated for decades, has more recently been thought to be less important. Compared with the meta-analyses and reviews previously published, this report is far more comprehensive, with enough data to make a strong statement that eggs and overall dietary cholesterol intake remain important in affecting the risk of CVD and more so the risk of all-cause mortality.

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