Hello, this is Monica Reinagal. Welcome to the Nutrition Diva

podcast. At your request, this week I'm going to be taking a closer

look at the recent study on eggs and heart health

It's been getting a lot of attention in the press in last week's nutrition diva podcast. I was talking about the potential benefits of omega-3

enhanced eggs. Ironically, shortly before that episode was released a new study

came out that was widely covered in the media finding that people who ate more than just a few eggs a week had an increased risk of heart disease and death.

Now this headline wouldn't have raised any eyebrows 20 years ago when we firmly but falsely believed that eating foods

that contained cholesterol would contribute to high blood cholesterol and raise our heart

disease risk. But in 2016, the dietary guidelines for Americans

officially removed cholesterol from the list of nutrients

that we need to worry about limiting.

And this was based on an accumulating stack of epidemiological evidence,

finding no clear link between dietary cholesterol and heart disease risk.

And in addition to these observational... cholesterol and heart disease risk.

And in addition to these observational studies,

there have also been controlled diet studies

which were able to provide more reliable information

about cause and effect.

Most of these found that diets containing more

cholesterol didn't increase heart disease risk factors compared to similar

diets that were lower in cholesterol. All of this evidence ultimately led the USDA to take cholesterol off the list of nutrients of concern.

And believe me, this decision was not an impulsive one.

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