Dying for egg
A huge study of over 21,000 men in the US called the Physicians’ Health Study, revealed that people who eat seven or more eggs a week had an almost 25 percent increased risk of earlier death than those with the lowest egg consumption. Those with diabetes had an even higher risk of death compared to those who consumed the least. Eggs contain cholesterol, for which we have no nutritional requirement. High cholesterol levels in our blood increases our risk of heart disease.
Djoussé, L., Gaziano, J.M. 2008. Egg consumption in relation to cardiovascular disease and mortality: the Physicians’ Health Study. American Journal of Clinical Nutrition. 87, 964-969.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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