To the Editor Based on an analysis of 6 prospective cohorts, Dr Zhong and colleagues1 concluded that “higher consumption of dietary cholesterol or eggs was significantly associated with higher risk of incident CVD [cardiovascular disease] and all-cause mortality in a dose-response manner” and noted these findings should be considered “in the development of dietary guidelines and updates.” At issue is whether their findings, which differ from some previously published meta-analyses on this topic,2,3 are sufficiently robust to be considered in guidelines.
Keyserling TC, Berkowitz SA, Samuel-Hodge CD. Dietary Cholesterol or Egg Consumption and Cardiovascular Outcomes. JAMA. 2019;322(5):466–467. doi:10.1001/jama.2019.7220
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