According to a new study, egg consumption is not a significant risk factor for heart disease. Eating one egg a day contributes less than 1% of the risk of heart disease in healthy adults. Leila M. Barraj of Exponent's Health Sciences Center for Chemical Regulation and Food Safety in Menlo Park, Calif., said it was found in the study that poor diet, smoking, obesity and physical inactivity contribute 30-40% risk of heart disease. Hypertension and diabetes accounted for 60-70% risk.

Barraj said in a statement, “The health community should focus on meaningful recommendations when it comes to preventing heart disease, like smoking and obesity, not egg consumption.” The study, funded by the Egg Nutrition Centre and published in the journal Risk Analysis, substantiates decades of research, challenging the idea that the cholesterol in eggs is linked to increased heart disease risk.

In a new study, eating two eggs for breakfast, as part of a reduced-calorie diet, helped the overweight adults lose 65 % more weight and reduce their body mass index (BMIs) by 61% more than those eating a bagel breakfast of equal calories. Eggs have many beneficial nutrients such as vitamins and minerals. It is also a good source of choline and selenium.