The risks of eating too many eggs
Although science now confirms that eggs are a healthy food, some studies still suggest that eating too many eggs may be harmful.
Eggs are a simple, low-calorie food. Each egg contains 6 grams of protein along with other components such as choline, which is good for the brain, and lutein and zeaxanthin—two antioxidants known for their ability to support vision. Eggs contain no sugar and are low in sodium.
According to the Mayo Clinic, most healthy people can eat up to seven eggs per week without affecting cardiovascular health. However, eating too many eggs can cause some side effects.
Increased risk of cardiovascular disease.
A study of half a million adults in China showed that eating one egg a day reduced the risk of cardiovascular disease. However, if you eat 3-4 eggs a day, it's a different story. A 2022 meta-analysis published in the journal Circulation concluded that consuming more than 300mg of cholesterol per day increased the risk of cardiovascular disease by 17% and the risk of death by 18%. Each average egg contains approximately 186mg of cholesterol.
Increased risk of developing diabetes.
In a 2009 study published in the journal Diabetes Care, people who ate more than seven eggs per week had a higher risk of developing type 2 diabetes compared to those who ate fewer eggs.
It makes you eat more unhealthy foods.
Cooking eggs doesn't change their nutritional value, but what you cook with them certainly affects your health. Many people have a habit of frying eggs in butter or eating them with processed meats that are high in fat and sodium, such as bacon or ham. In this way, eggs can inadvertently become a means of consuming too much saturated fat, sodium, and calories. This can lead to a higher risk of cardiovascular disease.