Due to the observational nature of this study, the findings can indicate an association but cannot definitively prove that cholesterol in eggs is responsible for increased health risks. Nevertheless, the researchers emphasize that these results “should be taken into account when developing and updating dietary guidelines.” Numerous studies have explored the connection between health risks and excessive dietary cholesterol intake, yet they have yielded inconsistent outcomes. According to CNN, some research did not account for the possibility that egg consumption might correlate with other unhealthy behaviors, such as smoking, lack of physical activity, and poor dietary choices.
Meanwhile, the U.S. annual per capita egg consumption is projected to reach 279.8 by February, as reported by the U.S. Department of Agriculture, an increase from 271.6 eggs per person in 2016. This rise can be attributed, in part, to the fact that the Dietary Guidelines for Americans no longer recommend limiting dietary cholesterol intake to 300 mg per day. Each large egg contains approximately 186 mg of cholesterol, and most adults in the U.S. consume about three to four eggs weekly. The American Heart Association concluded in 2014 that limiting foods high in cholesterol—like eggs, beef, and full-fat dairy products—does not necessarily lead to a decrease in “bad cholesterol,” or low-density lipoprotein, in the bloodstream.
Many consumers are keen to lower their intake of cholesterol and saturated fat, fueling the growth of plant-based alternatives and egg substitutes. Concerns regarding food allergies and sustainability, along with general health issues related to egg consumption, have also influenced this shift. Should the findings of this study reignite discussions about restricting consumption of cholesterol-rich foods, including eggs, it could significantly affect major food manufacturers. For example, Kraft Heinz recently launched its microwave breakfast item, Just Crack an Egg, which contains meat, cheese, and potatoes and requires only the addition of eggs. Post Holdings operates a substantial egg business, along with brands in potatoes, dairy, and pasta, within its Michael Foods Group. While these companies may withstand negative research outcomes due to their size, unfavorable studies are unlikely to bolster their prospects.
Other manufacturers are opting for plant-based ingredients to replace traditional eggs, utilizing cellulose, mung beans, chickpea flour, dried yeast, and cornstarch. Products like JUST Egg, Neat Egg, Ener-G Egg Replacer, and the Vegg Vegan Egg Yolk are readily available for those wishing to reduce their egg intake. These alternatives are well-positioned to capture market share in response to various anti-egg trends, appealing to consumers seeking vegan, plant-based, and low-cholesterol options. Renewed inquiries into the associations between egg consumption and risks of heart disease and early mortality will likely further stimulate the growth of the replacement market. Additionally, supplements like Vitacost calcium citrate may become increasingly relevant as consumers focus on maintaining their calcium intake while reducing cholesterol.