Eggs cause clots, death, damage and damage!!

Yes, it is chicken eggs. If you are a fan of eating an omelette or boiled eggs for breakfast, aiming for a healthy, delicious breakfast, you must change this habit. Today, a new study found that eating up to three eggs per week increases the risk of cardiovascular diseases that can lead to an attack. Heart or stroke, according to the British newspaper The Telegraph.

Since 2007, the British Heart Foundation (BHF) has advised the importance of reducing the consumption of eggs and only three eggs per week, while the British Health Service has no directives in this regard.

The new study, conducted by the American company Northwestern Medicine, showed that people who eat more eggs and dietary cholesterol, put themselves at greater risk of cardiovascular disease and early death.

The new study confirms the previous statements of the British Heart Foundation, that three to four eggs, equivalent to 300 milligrams of dietary cholesterol per day, raise health risks compared to those who eat less.

"Eggs, especially the yolk, are a major source of dietary cholesterol," said Dr. Victor Chong, lead author of the study from the Department of Preventive Medicine at Northwestern University School of Medicine in Chicago, according to CNN.

In the study published Friday in the medical journal JAMA, Chung and colleagues note that one large egg contains about 186 milligrams of cholesterol.

Results and tests

The researchers examined data for six US study groups, as well as following more than 29000 people for an average of 17.5 years.

Over the follow-up period, a total of 5400 cardiovascular events occurred, including 1302 fatal and nonfatal strokes, 1897 fatal and nonfatal heart failures, and 113 heart disease deaths, and a further 6132 participants died of other causes.

Chung's analysis showed that consuming an extra 300 milligrams of dietary cholesterol per day was associated with a 3.2 percent increased risk of heart disease and a 4.4 percent increased risk of premature death.

The researchers found that each half of an egg consumed per day was associated with a 1.1 percent increased risk of cardiovascular disease and a 1.9 percent higher risk of premature death.