Eating eggs in moderation may be beneficial for heart health, but recent research suggests that excessive consumption of eggs is associated with an increased risk of heart disease. The risk identified in the JAMA trial was due to the fact that in addition to your regular diet, an additional three to four eggs per week or 300 milligrams of cholesterol were eaten in the diet per day. Previous studies show that people who eat up to one egg a day have a lower risk of heart disease.
Although eggs contain proteins, minerals, vitamins and other nutrients, egg yolk is also a major source of cholesterol. According to the US Department of Agriculture, egg yolk of a large raw egg contains 184 milligrams of cholesterol.
If you are confused as to whether eating eggs is good for your health, you are not alone. Let's take a look at the egg's historical journey and see how research has changed over the years.
5400 BC Chr.: See! A new easy-to-hunt food source
The earliest chicken-like fossils are from Smithsonian, 5400 BC. In Southeast Asia. Confirmation with genetic material shows that today's chickens are descended from several prehistoric birds, including the red jungle. The male Junglefowl has spurs on his lower legs, which were useful for cockfighting. Today's domesticated chicken has a gene that controls reproduction and allows it to lay hundreds of eggs throughout the year. With the domestication chickens were introduced by trade routes on the world market estimated 3,000 years ago.
Headline of the early 1900s: Egg farming becomes safer
Families used chickens and their eggs both as a source of income and for their own use. In the early 1920s, conditions such as seasonality and poor stocking contributed to worsening conditions for chickens. When the animals were brought indoors in the 1930s, they were protected from environmental influences – weather, larger animals, diseases – and their health improved.
 Headline of the 1950s and 1960s: A Chicken in Every Pot
As production increased and more chickens survived, farmers noticed their egg production was rising. The chickens industry became more affordable than their previous role as luxury food.
1968 headline: American Heart Association gives strict recommendation
The group's early recommendations did not contain more than 300 milligrams of cholesterol per day and no more than three eggs per week. This was due to controversial animal studies and clinical trials. These animals are often herbivores that are less likely to digest cholesterol from food than omnivores like humans. The clinical studies did not take into account other cholesterol sources found in a typical diet. With more research guidelines were changed.
1970 Headline: Now Hiring Egg Inspectors
As hens became more productive, food scientists and egg producers recognized the need for a new policy. Congress passed the egg inspection law, which made the eggs safe for consumers.
1976 Headline: Fictional Boxer drinks raw eggs
Rocky, Sylvester Stallone's renowned boxer, Famous Eggs in the hit movie. However, studies have shown that in boiled eggs (about 91%) more protein is available for digestion than raw eggs (about 51%). Consuming raw eggs also increases the risk of becoming infected with the bacteria Salmonella and developing a deficiency of biotin, a vitamin that is important for the skin, hair and nails. Eggs contain avidin, a protein that is partially destroyed during cooking. In crude eggs, avidin binds more easily and reduces biotin. Rocky – and you – would have to consume a lot of raw egg whites to develop a biotin deficiency, but it's possible.
1984 Headline: The cover of the magazine contains a disappointed breakfast
Time Magazine published a cover showing the face of cholesterol: a plate with two fried eggs for the eyes and a bacon frowning. In the same year, the Egg Nutrition Center was established to clarify skepticism about cholesterol levels.
1995 Headline: An Attempt to Break Up the Confusion
To create standard dietary recommendations in the US, organizations such as the American Heart Association, the National Centers for Environmental Prediction, and the FDA have become a unified target for Americans put: less than 300 milligrams a day from cholesterol in the diet. For reference, a large boiled egg contains 186 milligrams of cholesterol.
2002 Headline: American Heart Association Loosens
The organization abandoned its restriction on eating a certain number of eggs per week, but retained the guideline of less than 300 milligrams of cholesterol in the diet. As the United States continued its internal struggle to treat eggs, other countries, such as Australia, broke their national dietary restrictions on eggs.
Headline 2013: No association found between egg consumption and cardiovascular disease
An extensive meta-analysis came to the conclusion that consuming up to one egg a day is not associated with an increased risk of heart disease. In a literature review from 1966 to 2012, the researchers examined patients who were being studied for coronary heart disease and history of strokes. They found no significant association between egg consumption and heart disease.
Headline 2016: Oldest Living Person Boasting Raw Eggs
The Italian Emma Morano received the title of the oldest living person on her 117th birthday. She has died since then. Morano came from a line of long-lived women: a mother who had made it to 91, and sisters who had lived for a century. Although genes were most likely a factor, Morano partly attributed their longevity to eating raw eggs. Her doctor said she had high cholesterol.
2018 Headline: One egg a day keeps the doctor away
A study of more than 400,000 Chinese adults found a link between daily egg consumption and a 18% reduction in the risk of death from cardiovascular disease , The authors said that the country has its own nutritional and lifestyle characteristics, so caution should be used in the generalization. According to the World Health Organization, heart disease is one of the leading causes of death in China and around the world.
The development, domestication and research of chickens and eggs led to our dining tables. Excessive consumption of eggs is associated with an increased risk of cardiovascular disease, according to recent research. However, do not forget that cholesterol, genetics and lifestyle factors also play a role. With this in mind, we are waiting for the next study or policy change.