Egg yolks increase heart disease riskPublished On: Sun, Aug 5th, 2012 | Cardiovascular / Cardiology | By BioNews
The more egg yolks people eat, the worse effect it has on blood vessels, a new study has revealed.
Results of the study by Canadian research shows that the build-up of carotid plaque, a waxy substance that clogs blood vessels and which is linked to reduced blood flow and higher risk of cardiovascular disease, is greater the more egg yolks people eat.
“Our results suggest a strong association between egg consumption and carotid plaque burden,” the Independent quoted the researchers as saying.
“The effect size of egg yolks appears to be approximately two-thirds that of smoking. We believe our study makes it imperative to reassess the role of egg yolks, and dietary cholesterol in general, as a risk factor for heart disease,” they added.
The study assessed the affects of eating eggs in nearly 1,200 people, with an average age of 61.
The results of the study show that the carotid plaque area grew with age after 40, but increased exponentially with the number of years of smoking and egg yolk eating.
The study has been published in the journal Atherosclerosis.