Egg consumption may increase the risk for heart disease, according to a study published in Atherosclerosis. Researchers monitored the diets of 23,417 South Korean participants through the Kangbuk Samsung Health Study and found that heart disease risk increased incrementally with increased egg intake. Those who ate the most eggs, compared with those who ate the least, had 80 percent higher coronary artery calcium scores, a measure of heart disease risk.
Eggs also appeared to increase the risk for obesity, diabetes, and hypertension.
Choi Y, Chang , Lee JE, et al. Egg consumption and coronary artery calcification in asymptomatic men and women. Atherosclerosis. 2015;241:305-312.