Egg consumption and coronary artery calcification in asymptomatic men and women.

High egg intake may promote the development of atherosclerosis and coronary artery calcification.

This study evaluated the relationship between egg consumption and coronary artery calcification. Using a validated food frequency questionnaire, researchers examined the diets of 23,417 Korean men and women who did not show symptoms of hypercholesterolemia and any cardiovascular disease. The body mass index (BMI) and coronary artery calcium (CAC) score of all the subjects were assessed.

Researchers discovered that subjects with high BMIs who consumed large amounts of eggs but low quantities of vegetables had high CAC score, greater coronary artery calcification, and increased subclinical coronary atherosclerosis risk. This study suggested that dietary cholesterol mediated the calcification of the coronary artery observed in these subjects. The findings of this study support the view that high egg consumption is associated with greater coronary artery calcification and atherosclerosis risk.