The statement concluded that “examining the association between dietary cholesterol and foods with high content in dietary cholesterol remains challenging due to the given limitations when isolating one nutrient or one food group”. An in-depth analysis of the topic has been recently launched by the AHA in the context of a scientific statement on dietary cholesterol and cardiometabolic risk. However, contemporary guidelines and position statements for CVD risk reduction from the “2020–2025 Dietary Guidelines for Americans”, the American Heart Association (AHA) and the European Society of Cardiology have not issued explicit guidance for cholesterol, even more so when it comes to the most important representative of this dietary element, i.e., eggs. Historically, nutrition guidelines for reducing CVD risk and achieving optimal plasma lipoprotein profiles have included recommendations to limit dietary cholesterol. The association of egg consumption-principally due to its high cholesterol content-with cardiovascular disease (CVD) remains controversial despite decades of research. Conclusions: Overall dietary habits principally in terms of SFA intake may be detrimental to define the role of eggs in cardiac health. In the case of intermediate cardiometabolic disorders, no significant trend was observed. In the case of higher SFA consumption, only 1–3 eggs/week seemed to protect against CVD (HR = 0.25, 95% CI = 0.07, 0.86). Multi-adjusted analysis revealed that in participants of low SFA intake, 1 serving/day increase in egg intake resulted in 45% lower risk of developing CVD. When total saturated fatty acid (SFA) intake was taken into account, this inverse association was non-significant. When adjusting for sociodemographic, lifestyle and clinical factors, significance was retained only for 1–3 eggs/week (hazard ratio (HR) = 0.53, 95% confidence interval (95% CI) = 0.28, 1.00). Unadjusted analysis revealed that 1–3 eggs/week and 4–7 eggs/week were associated with a 60% and 75%, respectively, lower risk of developing CVD compared with the reference group (<1 egg/week). ![]() Results: Ranking from lowest (<1 serving/week) to intermediate (1–4 servings/week) and high (4–7 servings/week) egg consumption tertiles, lower CVD incidence was observed (18%, 9% and 8%, respectively, p-for-trend = 0.004). Follow-up for CVD evaluation (2011–2012) was achieved in n = 2020 participants ( n = 317 CVD cases). Information on any egg intake, eaten as a whole, partly or in recipes was assessed via a validated semi-quantitative food frequency questionnaire. Methods: In 2001–2002, n = 1514 men and n = 1528 women (>18 years old) from the greater Athens area, Greece, were enrolled. Purpose: To examine the association of egg intake with 10-year risk of cardiovascular disease (CVD) and other cardiometabolic risk factors in a sample of individuals of Mediterranean origin.
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