The NAHAARP study, sponsored by the National Institutes of Health and the American Association

of Retired Persons, is the largest forward-looking in-death study on diet and health in history,

based on its six million person years of observation,

replacing just 3% of daily-cloric intake of animal protein with plant protein was associated

with a 10% decreased risk of premature death. Just a 3% swap. Of all the animal protein sources,

eggs were found to be the worst.

Swapping in 3% of plant protein for egg protein was associated with twice the benefit,

more than 20% lower mortality having scrambled tofu instead.

In fact, each half an egg a day was associated with a 7% increase in all-cause mortality.

Just half an egg? That's consistent with six other

U.S. cohort studies that collectively found that each additional half an egg consumed per day

was significantly associated with a higher risk of getting cardiovascular disease and dying

prematurely from all causes put together. And this higher risk of death persisted even after taking other lifestyle behaviors

into account, including overall dietary quality.

In other words, it doesn't appear to just be because people eating more eggs were also

eating more bacon, for example.

A meta-analysis of all such studies confirmed that greater egg consumption confirms higher risk of death from all causes.

Another meta-analysis, including other types of studies, involving nearly 12 million participants echo that it may be prudent to avoid high-egg consumption.

But what does high mean? What's the safe amount?

It's not quite clear. One meta-analysis suggests there's

little evidence for elevated risk below half an egg a day, or is another found that adding

even one egg a week to your diet might increase your risk of dying from cancer?

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