Last week, a nutritional epidemiological study (from now on nutri epi) published in JAMA1 posited that egg consumption was associated with an increased risk of cardiovascular disease incidence. The results gained significant coverage from the media. With that coverage came the usual criticism of “correlation not being causation,” and how nutri epi studies produce findings that are often contradicted by randomized trials, etc. Unlike many of these surface-level criticisms, I want to dive a little deeper into the findings of this study and the utility and limitations of studies like this.
Wait, so Should We Be Worried About Eggs?
I’m going to argue that we probably shouldn’t. The reason is that just because a food contains dietary cholesterol doesn’t mean it’s guaranteed to be absorbed efficiently in the intestines. Not all foods contain the same nutrients, anti-nutrients, and minerals.