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Researchers from Northwestern University analyzed data from almost 30,000 participants with an average follow-up time of 17.5 years. They found that each 300 mg dose of dietary cholesterol was associated with an increased risk for cardiovascular disease and mortality by 17 & 18 percent, respectively.
In regard to eggs: each 1/2 egg caused a 6 & 8 percent increased risk respectively.
Dietary cholesterol, and eggs specifically, raise the risk for heart disease and death, according to a new study published in JAMA.
Zhong VW, Van Horn L, Cornelis MC, et al. Associations of dietary cholesterol or egg consumption with incident cardiovascular disease and mortality. JAMA. 2019;321:1081-1095.