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Cardiovascular benefit of egg consumption is most unlikely
  1. J David Spence1,
  2. David Jenkins2
  1. 1 Stroke Prevention and Atherosclerosis Research Centre, Robarts Research Institute, Western University, London, Ontario, Canada
  2. 2 Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
  1. Correspondence to Dr J David Spence, Stroke Prevention and Atherosclerosis Research Centre, Robarts Research Institute, Western University, London, ON N6G 2V4, Canada; dspence{at}robarts.ca

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To the Editor

The conclusion of the recent report that egg consumption reduced cardiovascular risk1 is most unlikely to be valid. It has been clear for many years that dietary cholesterol increases coronary risk, and a single 65 g egg contains 237 mg of cholesterol, more than the 200 mg daily limit that is still wisely recommended in a number of guidelines.2

Besides the very high cholesterol content of egg yolk, phosphatidylcholine (~250 mg in one) leads to the formation of trimethylamine by intestinal …

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