Is it safe to eat eggs every day?

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1. 1

   Egg Consumption and Human Health: A Comprehensive Review of the Effects on Serum Lipids, Antioxidant Status, and Cardiovascular Outcomes.

   The journal of poultry science (Kishimoto & Sugihara)Published Jan 6, 2026Checked Oct 3, 2026

   “Recent meta-analyses on egg consumption have reported an increase in serum cholesterol but limited or no impact on atherosclerosis and cardiovascular disease risk. Clinical studies have reported that the additional consumption of an egg per day for 4 weeks improved high-density lipoprotein-cholesterol levels and decreased oxidized low-density lipoprotein levels. Most recently, a cross-sectional study of Japanese patients who underwent coronary angiography reported no significant association between egg intake and the prevalence of coronary artery disease or multi-vessel disease. Among patients not receiving lipid-lowering drugs, moderate egg intake (3-4 eggs/week) was associated with a lower prevalence of multi-vessel disease. Furthermore, worldwide ecological analyses have identified a significant negative association between egg intake and the incidence and mortality of ischemic heart disease. Given their high nutritional value, relatively low cost, and the evidence presented, eggs could contribute to healthy diets in many countries worldwide.”

2. 2

   The Risk of Incident Diabetes Mellitus in Relation to Egg Consumption among Working-Aged Korean Adults.

   Yonsei medical journal (Park et al.)Published Jun 1, 2026Checked Oct 3, 2026

   “PurposeConflicting results have been published for the association between egg consumption and the risk of diabetes mellitus (DM). The present study was to assess the risk of incident DM in relation to egg consumption.Materials and methodsStudy participants were 91005 non-diabetic adults who periodically received health check-ups. They were categorized into six groups by egg consumption (ResultsIn all participants, egg consumption ≥1/week was not significantly associated with an increased risk of DM, compared with the reference [ConclusionEgg consumption appears to have little association with the risk of incident DM.”

3. 3

   Dietary cholesterol intake and egg consumption in relation to all-cause and cardiovascular mortality after stroke.

   Scientific reports (Xia et al.)Published Oct 8, 2025Checked Oct 4, 2026

   “Each 100 mg/1000 kcal/day elevation in cholesterol intake was related to raised risk of all-cause (hazard ratio [HR], 1.16; 95% CI, 1.05-1.27) and cardiovascular mortality (HR, 1.15; 95% CI, 1.00-1.31). A greater risk of all-cause mortality was shown in participants consuming > 1 egg/day (HR, 1.40; 95% CI, 1.06-1.84). The dose-response analysis highlighted the lowest risk of all-cause mortality when egg consumption was around 33.3 g/day. The observed correlations of dietary cholesterol intake or egg consumption with all-cause and cardiovascular mortality were stronger in the subgroups with cardiometabolic diseases (obesity, hypertension, diabetes mellitus, hyperlipidemia) or risk factors for cardiometabolic diseases (advanced age). Among stoke survivors, greater dietary cholesterol connects to an escalated risk of all-cause and cardiovascular mortality in a linear manner. Moderate egg consumption (≤ 1 egg/day) is relatively safe and excessive consumption links to an elevated risk of all-cause mortality.”

4. 4

   Dietary protein density, cholesterol, egg consumption and mortality in US adults with type 2 diabetes: A prospective cohort study.

   Medicine (Wang et al.)Published Aug 1, 2026Checked Oct 4, 2026

   “Notably, restricted cubic spline analyses indicated a U-shaped association for all-cause mortality (P for nonlinearity = .027) and an L-shaped association for CVD mortality, suggesting a threshold effect. Conversely, neither dietary cholesterol nor egg consumption showed significant independent associations with all-cause, CVD, or diabetes-specific mortality in fully adjusted models. Subgroup analysis indicated significant racial disparities (P for interaction = .028), with the protective association of protein density against all-cause mortality being most pronounced in Mexican Americans (HR: 0.36; 95% CI: 0.15-0.82). In adults in the United States with T2D, an optimal range of dietary protein density is associated with lower CVD mortality risk, particularly among Mexican Americans. Dietary cholesterol and egg consumption are not significantly associated with long-term survival. These findings suggest that nutritional strategies for T2D should prioritize optimizing macronutrient composition with moderate protein consumption, rather than simply increasing intake without limit.”

5. 5

   Eggs as food (Wikipedia)

   WikipediaPublished Oct 2, 2026Checked Oct 3, 2026

   “Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food around 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.”

6. 6

   Fortified Eggs as Food-Based Vehicles for Nutrient Delivery: A Scoping Review of Human Intervention Studies.

   Nutrients (Wang et al.)Published Jul 5, 2026Checked Oct 4, 2026

   “Thirty-seven human intervention studies met the eligibility criteria. Most evaluated eggs enriched with n-3 polyunsaturated fatty acids, followed by carotenoid-enriched eggs, whereas relatively few examined iodine or other fortified nutrients. Across studies, fortified egg consumption was generally associated with improvements in intake estimates and biomarkers of targeted nutrient status, including circulating fatty acids, serum carotenoids, and, in a limited number of studies, urinary iodine. Evidence for downstream health-related outcomes was more limited, inconsistent, and difficult to compare across nutrient categories and study populations. Fortified eggs may serve as useful food-based vehicles for improving the delivery of selected nutrients and short-term nutrient-status biomarkers. However, the evidence base remains heterogeneous and nutrient-specific, and it is still uncertain whether these changes translate into consistent, clinically meaningful health benefits. Larger, longer-term, and more rigorously reported trials, particularly in populations at nutritional risk, are needed.”