LOWELL — Making breakfast? Think twice before you whip up an omelet, one University of Massachusetts researcher warns.
According to a recent report, eating many eggs can increase your risk of cardiovascular disease and death — the reason being cholesterol.
UMass Lowell biomedical and nutritional sciences professor Katherine Tucker recently co-authored a study in which she tracked the diets and lifestyles of 30,000 Americans for as long as 31 years.
The results showed that each 300 mg of cholesterol consumed over a base amount of 300 mg per day leads to a 17% increased risk of heart disease and an 18% increased risk of death.
One egg contains just over 200 mg of cholesterol, according to the United States Department of Agriculture.
Previously, Tucker said in a news release, scientists believed saturated fats were the driving factor behind high cholesterol. But Tucker shifts the focus to eggs.
Eating several eggs a week is okay, Tucker said in the release.
“But I recommend people avoid eating three-egg omelets every day. Nutrition is all about moderation and balance,” she said.
Northwestern University Feinburg School of Medicine researchers assisted Tucker on the study. They concluded that exercise and healthy diet did not affect the link between cholesterol and heart disease.
“This is a strong study because the modeling adjusted for factors such as the quality of the diet,” Tucker said in the press release. “Even for people on healthy diets, the harmful effect of higher intake of eggs and cholesterol was consistent.”
Tucker’s study was published in the Journal of the American Medical Association.