Before You Decide to Egg-liminate From Your Diet…..

Online news feeds, morning programs and other sources in North America are airing some version of this headline: “Egg yolks are as bad for you as cigarettes”. Dr. David Spence and colleagues from the University of Western Ontario in Canada conducted this research. The results state that eating egg yolks accelerates placquing of arteries in a manner similar to smoking cigarettes.  

Spence: “What we have shown is that with aging, plaque builds up gradually in the arteries of Canadians, and egg yolks make it build up faster – about two-thirds as much as smoking.” For more click here.

These results seem to have been taken way out of context in the media. Here’s what you may not know: The large-scale study by Spence et al was conducted on 1200+ adults (men and women) that were already undergoing some form of vascular treatment.  This means that they were already at high risk. The average age of the study subjects was 61 years. The study did not take into consideration the role of exercise in enhancing health and other measures to reduce cholesterol intake.

Basically the results are just validating what we already know. Everything in moderation. Reducing your intake of eggs becomes particularly important if you are older and already at risk for cardio vascular disease.

Eggs seem to be one of those foods that always gets a bad rap. It’s too bad.  Eggs are a great source of protein and can be an important part of a healthy diet.  As a family, we discussed this study this morning (and the media mania over it). AND we did it over a delicious breakfast of omelettes made by our daughter Tanya.  Here’s the recipe! (We used feta cheese)

This post originally appeared on Cami’s personal blog.  Please check out her blog here.  Follow Cami on Twitter


Cami Ryan

I am a Professional Research Associate with the Department of Plant Sciences in the College of Plant Sciences at the University of Saskatchewan in Saskatoon, Canada. I am affiliated with the Total Utilization of Flax Genomics (TUFGEN), a $12M project funded by Genome Canada. Beyond this, I am attached to other great initiatives such as Value Addition through Genomics and GE3LS (VALGEN) and am working actively on associated projects around canola, pulse crops and wheat. All in all, I am having a grand time!


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I’ve read the full study, which is publicly available online.

I’m still going to eat my eggs — fried, scrambled, poached or in omelettes.

I’m going to have my occasional Hollandaise and Bearnaise sauces as well.

Richard Barrett

Thanks Shaun. I knew there was Truth about eggs being nutritious which is being hidden in this research. I wonder where the Researcher’s salary came from to be so warped.


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