"The take home message is that individuals who consume higher levels of dietary cholesterol are at increased risk for the development of heart disease and mortality later in life", said study coauthor Norrina Allen, an associate professor of preventive medicine at Northwestern University's Feinberg School of Medicine in Chicago.
Why? "The association of egg consumption and dietary cholesterol with [cardiovascular disease], although debated for decades, has more recently been thought to be less important", wrote Eckel, who was not involved in the research.
Researchers at Northwestern University analyzed 30,000 US adults over three decades and found that eating just three to four eggs per week was tied to increased cholesterol and a 6 percent higher risk of heart disease.
The study found daily consumption appeared to lower the risk of CVD.
That said, the relationship between eggs and the risks of heart disease and early death is only "modest", he said.
The researchers say the culprit is cholesterol, found in egg yolks and other foods, including shellfish, dairy products and red meat. If you're eating too much of one thing it leaves less room in the diet for other foods that may have more health benefit.
The researchers suggsted that people don't have to ban eggs and other cholesterol-rich foods from their diets because they do contain important nutrients.
The latest USA research on eggs won't go over easy for those can't eat breakfast without them.
An adult in the US gets an average of 300 milligrams per day of cholesterol and eats about three or four eggs per week.
However, she told Newsweek, "Factoring dietary cholesterol together with egg consumption was somewhat "stacking the deck" statistically speaking", but added that the study was still "very well-designed". Eating less than 300 milligrams of dietary cholesterol per day was the guideline recommendation before 2015.
"The old advice still stands, eggs in moderation are absolutely fine as a useful source of protein". "The particular contribution of cholesterol derived from eggs has also been studied in several studies, with varying and discrepant results", Bruemmer said.
Researchers instead advised people to choose egg whites instead of whole eggs.
However, a brand new examine revealed within the medical journal JAMA re-opens a longstanding debate in regards to the dangers tied to consuming an excessive amount of dietary cholesterol. The study's duration took nearly 31 years, during which 5,400 cardiovascular activities and 6,132 cause-related deaths were diagnosed.
The data for the study was collected by using food frequency questionnaires or by taking a diet history. Each participant was asked a long list of what they'd eaten for the previous year or month. "The amount of cholesterol you consume isn't linked in a straightforward way with the amount found in your blood", Allen explained.
A major limitation of the study is participants' long-term eating patterns weren't assessed.
"We know that dietary recall can be bad", said Lee. As they depend on people recalling what they consumed.