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Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies

BMJ 2013; 346 doi: https://doi.org/10.1136/bmj.e8539 (Published 07 January 2013) Cite this as: BMJ 2013;346:e8539

Re: Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies

It is unfortunate that such a valuable and nutritious food source has been given a bad reputation on such flimsy evidence. Eggs are an excellent source of protein, calcium, vitamin D, iron, choline, selenium and several essential amino acids. The ‘diabetic’ (no type specified in the study!) population has been targeted as being most at risk of coronary heart disease and stroke from eating eggs. Unfortunately there are so many myths within diabetes management; this is yet another study which confounds the meaningful education and care which is sorely lacking in this population. I hope those diagnosed with diabetes are not prevented from ‘going to work on an egg’!

Competing interests: No competing interests

09 January 2013
Jane E Collis
Independent Researcher
No affiliation
Kenilworth Warks UK