For many years, eggs have been celebrated as a nutritious source of protein, but recent findings suggest that their consumption may be associated with a range of significant health risks. According to documents obtained through the Freedom of Information Act, the U.S. Department of Agriculture cautioned the egg industry against making claims that eggs are nutritious or safe, as these could be considered false and misleading advertisements.

Eggs and Salmonella: A Dangerous Combination

Salmonella bacteria are a primary cause of hospitalizations due to food poisoning and are the leading cause of death from such incidents. Symptoms such as fever, diarrhea, and severe abdominal pain typically manifest within 12 to 72 hours after infection and can last from four to seven days. In vulnerable populations like children and the elderly, the consequences can be severe, necessitating hospitalization or even leading to fatalities. The association between Salmonella and eggs is well-founded; in 2010, over half a billion eggs were recalled due to Salmonella outbreaks. The bacteria can survive various cooking methods, including scrambled, over-easy, sunny-side-up, cooked omelets, French toast, and even eggs boiled for up to eight minutes.

High Cholesterol Content and Its Health Implications

Beyond the Salmonella threat, a single egg contains an average of 207 milligrams of cholesterol. Some experts argue that even daily consumption of one egg could exceed the safe upper limit for cholesterol intake, increasing the risk of cardiovascular disease. Cholesterol intake has also been linked to nonalcoholic fatty liver disease, with studies showing a strong correlation between cholesterol consumption and the risk of cirrhosis and liver cancer. After consuming a meal that includes eggs, there is a significant increase in triglycerides and blood cholesterol levels. Individuals who consume the cholesterol equivalent to two Egg McMuffins or more each day may double their risk of hospitalization or death. This is why the Dietary Guidelines for Americans align with the National Academies of Science's recommendation to minimize cholesterol intake.

Egg Consumption and the Risk of Prostate Cancer

Men who rarely eat eggs have a significantly lower risk of prostate cancer progression compared to those who consume even less than one egg daily, who appear to have twice the risk. Furthermore, men who eat two and a half or more eggs per week—approximately one egg every three days—may have an 81 percent higher risk of dying from prostate cancer.

Association with Other Cancers

Egg consumption has also been implicated in the development of bladder and breast cancers. The presence of choline in eggs may be a contributing factor to the increased cancer risk. Choline, similar to carnitine found in red meat, is converted by gut bacteria into a toxin known as trimethylamine. Once oxidized in the liver, trimethylamine is believed to raise the risk of heart attack, stroke, and premature death.

Eggs and Diabetes: A Troubling Link

The risk of developing diabetes increases significantly with egg consumption. Eating just one egg per week can raise the odds of diabetes by 76 percent, while two eggs per week can double the risk, and one egg per day can triple the odds. For those already diagnosed with diabetes, egg consumption may accelerate mortality. Daily consumption of one or more eggs appears to shorten life expectancy, potentially doubling the all-cause mortality rate for individuals with diabetes.

It is crucial to approach the consumption of eggs with caution, considering the potential health risks associated with them. While they have been traditionally viewed as a healthy protein source, the evidence suggests that their impact on health may be more complex and potentially harmful, particularly when consumed in moderation or excess.