Eating Egg Yolks May Not Increase Chances Of Heart Disease, Study Finds

A recent study from the American Journal of Clinical Nutrition revealed that consuming egg yolks, don't cause heart disease opposing to some previous discoveries in this regard. Researchers also suggest that "eggs are not a risk factor of coronary artery disease, not even a relatively high intake of cholesterol found in one whole egg."

According to the Sciene World Report, "over 1,000 healthy men between the ages of 42 and 60-about a third of whom were carries of ApoE4-a gene, a variant that may increase the risk of both Alzheimer’sdisease (AD) and heart disease," adding that during the study men in the program ate four eggs per week on average, which is less than one per day. “It's quite well known that dietary cholesterol intake has quite a modest impact on blood cholesterol levels, and cholesterol or egg intakes have not been associated with a higher risk of heart disease in most studies,” said study author Jyrki Virtanen,"but moderate intake of cholesterol doesn’t seem to increase the risk of heart disease, even among those people at higher risk."