Eggs
From the YapSpan Longevity Wiki · Updated 2026-10-01
Eggs are the shelled eggs of birds, overwhelmingly those of hens, eaten boiled, fried, scrambled or as an ingredient in baked and processed foods. The yolk is one of the richest common sources of dietary cholesterol, which made eggs a long-standing subject of heart health advice.
A meta-analysis (a study that pools the results of earlier studies) of 25 prospective studies (studies that follow people forward in time) found no clear association between the highest and lowest egg intake and all-cause mortality (death from any cause): a relative risk (the risk in one group relative to another) of 1.02, with a range that crossed no difference [1]. The authors rated the certainty of the evidence low to moderate.
- Highest compared with lowest egg intake was not associated with all-cause mortality across 25 studies [1].
- Each additional egg a week was associated with 2% higher all-cause mortality, 4% higher cancer mortality and 4% lower stroke mortality [1].
- Little evidence of raised risk was seen at intakes below 0.5 egg a day [2].
- A 2025 umbrella review found no association between high and low egg intake and all-cause mortality [3].
Related deep dives and quizzes
- Deep dive: The 8 things that matter most on your plate
- Deep dive: The 9 things that matter most for your cholesterol
- Quiz: Diet quiz
- Charts: What Matters charts
- Quizzes: All quizzes
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.